Description
This beef and broccoli recipe gluten free is rich, saucy, and full of flavor—just like your favorite takeout, but made allergy-friendly with no gluten, no flour, and no eggs.
Ingredients
1 pound flank steak or sirloin, thinly sliced
3 cups broccoli florets
2 tablespoons olive oil or sesame oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/4 cup gluten free tamari or coconut aminos
1 tablespoon rice vinegar
2 tablespoons maple syrup or brown sugar
1 tablespoon gluten free hoisin sauce (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 cup water or beef broth
Sesame seeds and green onions for garnish (optional)
Instructions
1. Toss sliced beef with tamari and cornstarch. Set aside for 10 minutes.
2. In a skillet over medium heat, sauté broccoli in 1 tablespoon oil until bright green and just tender. Remove and set aside.
3. Add remaining oil. Brown the beef on both sides.
4. Add garlic and ginger. Sauté for 30 seconds.
5. Return broccoli to pan. Stir in vinegar, maple syrup, hoisin (if using), and water.
6. Add cornstarch slurry. Stir until sauce thickens and coats everything.
7. Serve hot over rice, quinoa, or cauliflower rice. Garnish with sesame seeds and green onions if desired.
Notes
You can substitute hoisin with extra tamari and sweetener for a soy-free option.
Blanch the broccoli before adding it back if you prefer a softer texture.
For Instant Pot: Cook beef with liquids under high pressure for 10 minutes. Add broccoli and slurry at the end on sauté mode.
For slow cooker: Combine all but broccoli and slurry. Cook on low 7-8 hrs. Add broccoli and slurry in final 30 minutes.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg