Description
This Gluten-Free Beef and Broccoli is an easy and tasty Asian dish that tastes better than takeout. By marinating the beef in a simple cornstarch mixture (a technique called velveting), the meat stays incredibly tender and juicy. Tossed with crisp broccoli florets and a savory ginger-garlic sauce, it’s a healthy, wheat-free dinner ready in 30 minutes.
Ingredients
— The Beef & Marinade —
1 lb flank steak (or sirloin), thinly sliced against the grain
2 tablespoons gluten-free soy sauce (Tamari) or coconut aminos
1 tablespoon cornstarch (keeps the beef tender)
1 teaspoon baking soda (optional, for extra tenderness)
1 tablespoon olive oil (for the marinade)
— The Sauce —
½ cup beef broth (ensure certified gluten-free) or water
⅓ cup gluten-free soy sauce (Tamari)
2 tablespoons packed light brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (for thickening)
— The Stir Fry —
1 large head of broccoli, cut into florets (approx. 4–5 cups)
2 tablespoons neutral oil (avocado or vegetable oil) for frying
Toasted sesame seeds and green onions (for garnish)
Instructions
1. Slice the Beef: Slice your flank steak very thinly *against* the grain (perpendicular to the muscle fibers). This is crucial for tenderness.
2. Marinate: In a medium bowl, whisk together the 2 tbsp Tamari, 1 tbsp cornstarch, baking soda, and 1 tbsp oil. Add the sliced beef and toss to coat evenly. Let it sit for 15 minutes while you prep the rest.
3. Make the Sauce: In a small jar or bowl, whisk together the beef broth, ⅓ cup Tamari, brown sugar, sesame oil, minced garlic, grated ginger, and 1 tbsp cornstarch. Set aside.
4. Blanch Broccoli: Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 2–3 minutes until bright green and slightly tender. Drain well. (Alternatively, blanch in boiling water for 1 minute).
5. Sear Beef: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the beef in a single layer (cook in batches if needed so you don’t steam the meat). Sear for 1–2 minutes per side until browned and crispy edges form. Remove beef from the pan and set aside.
6. Simmer Sauce: In the same hot pan, pour in the sauce mixture. Let it bubble and simmer for 30 seconds—it will thicken rapidly.
7. Combine: Add the cooked beef and the blanched broccoli back into the pan. Toss everything together for 1 minute until the sauce coats every piece nicely.
8. Serve: Remove from heat immediately. Serve over steamed white rice, garnished with sesame seeds and sliced green onions.
Notes
Beef Cut: Flank steak is traditional, but flat iron or sirloin works well too. If freezing the steak for 20 minutes beforehand, it becomes much easier to slice thinly.
Gluten-Free Soy Sauce: Regular soy sauce contains wheat! You MUST use Tamari or a bottle specifically labeled ‘Gluten-Free Soy Sauce’. Coconut aminos work for a soy-free/paleo option but are sweeter.
Salty Sauce? If you are sensitive to salt, use low-sodium Tamari or swap half of the Tamari in the sauce for water.
Veggie Variations: This sauce works perfectly with snow peas, carrots, or snap peas if you want to mix up the vegetables.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8
- Sodium: 920
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
- Cholesterol: 65