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Gluten Free Beef & Broccoli
This gluten free beef and broccoli has tender steak and crisp broccoli coated in a rich, savory sauce that starts as the marinade.
Equipment
- Covered wok or large skillet
Ingredients
- 1/2 cup (4 fluid ounces) lukewarm water, divided
- 1 tablespoon (9 g) cornstarch
- 1/2 cup (4 fluid ounces) San-J gluten-free Tamari soy sauce, or equivalent
- 1/4 cup (55 g) packed light brown sugar
- 2 tablespoons apple cider vinegar, or try white vinegar
- 2 cloves garlic, crushed
- ½ teaspoon ground ginger
- 1 pound steak, petite sirloin, flank steak or skirt steak recommended
- 3 tablespoons (42 g) neutral oil with high smoke point, like canola, safflower or avocado, plus more as needed
- 1 large crown broccoli, cut into florets and stems
- 1 cup shredded fresh carrots
For serving (optional)
- Sliced scallions
- Toasted sesame seeds
- Cooked rice
Instructions
- In a large mixing bowl, whisk together 1/4 cup of the water and cornstarch until it creates a smooth slurry.
- Add the tamari, brown sugar, vinegar, garlic, and ginger to the bowl. Whisk again until smooth, breaking up any lumps in the sugar.
- Slice the raw steak against the grain on the bias (at a 45° angle to the short side) in about 1/4-inch slices. Add the slices to the mixing bowl, and toss to coat the beef in the marinade well.
- Cover the bowl and place in the refrigerator to marinate for at least 30 minutes but no more than 4 hours.
- When you're ready to cook, heat the oil over medium-high heat in a seasoned wok or large, flat skillet.
- Use tongs to remove from the marinade as many beef slices as will fit on the cooking surface without crowding it, and place them in a single layer in the pan. Reserve the remaining marinade in the bowl for later.
- Cook the beef slices until browned on the first side (1 to 2 minutes), then flip and cook until browned on the second side (about another minute). If necessary, remove the cooked beef from the skillet and repeat with any remaining pieces of raw steak.
- Return any cooked pieces of steak to the skillet, then add the broccoli pieces and shredded carrots.
- Cook over medium-high heat, stirring occasionally, for 2 minutes.
- Add the remaining 1/4 cup lukewarm water, cover the wok or skillet, and steam for 3-4 minutes or until the broccoli is crisp-tender.
- Add the reserved marinade and cook until the sauce is thickened and bubbling (about another 2 minutes).
- Serve immediately over white rice with sesame seeds and scallions, if desired.
Video
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 21g | Protein: 26g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 69mg | Sodium: 1708mg | Potassium: 510mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5380IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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