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Broccoli Beef Recipe--Gluten Free

Get Chinese restaurant aroma and taste at home with this gluten-free Broccoli Beef recipe.  Tasty Asian comfort food cooked up fresh in less than 30 minutes, perfect for busy weeknight meals.

Updated October 6, 2018

Get Chinese restaurant aroma and taste at home with this gluten-free Broccoli Beef recipe.

Tasty Asian comfort food cooked up fresh in less than 30 minutes, perfect for busy weeknight meals.

Quick and easy, just like Grandma used to make.

No wonder it remains a family favorite!

Kids love this yummy Broccoli Beef recipe served over Chinese noodles; entice them even more by serving Mandarin oranges for dessert.

Even those who don't like green vegetables, chow down; that's how incredibly flavorful this awesome recipe is!


Amazing!

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Consider making a double batch, because everyone will want a second helping.

Do you like your Broccoli Beef recipe spiced up?

Add a bit more fresh garlic and ginger root.

Do you love cuisine from the Sichuan (Szechuan) province in China?

Turn up the heat by dashing on crushed red pepper or chili garlic sauce.

Mm-mm!

NOTE:  Adapted from, "Broccoli Beef", RasaMalaysia.com





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Broccoli Beef Recipe--Gluten Free


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Broccoli Beef Recipe--Gluten Free


No matter how you dish it up, your family and friends will rave about this mouthwatering Broccoli Beef recipe!

Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 4 servings

Ingredients:
- 1 tablespoon gluten-free soy sauce
- 2 teaspoons rice wine or dry white wine
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 tablespoon potato starch
- 1 pound flank steak or sirloin, sliced thin
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons gluten-free oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon granulated white sugar
- 1/2 cup water
- 2 teaspoons potato starch
- 1 pound broccoli, cut up into florets
- water
- ice
- 3 tablespoons vegetable oil
- 2 inch piece of ginger root, peeled and sliced thin
- 2 cloves garlic, minced
- sesame seeds

Instructions:
1. In a medium mixing bowl, combine soy sauce, wine, sesame oil, pepper, potato starch and beef, and then set aside to marinate for 15 minutes.
2. In a medium mixing bowl, combine soy sauce, oyster sauce, sesame oil, sugar, water and potato starch, and then set sauce aside.
3. Fill 1/2 of a large mixing bowl with cold water and ice, and then set aside.
4. In a large saucepan, bring water to boil.
5. Place broccoli florets in a strainer and dip in water, blanching for 15 seconds.
6. Immediately remove from boiling water and plunge strainer with blanched broccoli into ice water to stop cooking.
7. When broccoli is cold, drain, and then set aside.
8. In a wok or large skillet, heat 2 tablespoons vegetable oil until shimmering over high heat.
9. Add beef with marinade, and stir-fry until beef is no longer pink, about 2 minutes.
10. Remove beef, and then set aside.
11. Heat remaining 1 tablespoon vegetable oil until shimmering.
12. Add ginger and garlic, and stir-fry for 1 minute.
13. Stir in beef, and stir-fry for 1 minute.
14. Add broccoli and sauce, and cook for 1 minute, stirring constantly, or until sauce thickens.
15. Garnish with sesame seeds.

Tags:
Gluten-free, Dairy-free, Egg-free




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 15 ml gluten-free soy sauce
  • 10 ml rice wine or dry white wine
  • 2.5 ml sesame oil
  • 1.25 ml black pepper
  • 15 ml potato starch
  • 454 grams flank steak or sirloin, sliced thin
  • 30 ml gluten-free soy sauce
  • 30 ml gluten-free oyster sauce
  • 2.5 ml sesame oil
  • 5 ml granulated white sugar
  • 125 ml water
  • 10 ml potato starch
  • 454 grams broccoli, cut up into florets
  • water
  • ice
  • 45 ml vegetable oil
  • 5 cm piece of ginger root, peeled and sliced thin
  • 2 cloves garlic, minced
  • sesame seeds

Instructions

  1. In a medium mixing bowl, combine soy sauce, wine, sesame oil, pepper, potato starch and beef, and then set aside to marinate for 15 minutes.
  2. In a medium mixing bowl, combine soy sauce, oyster sauce, sesame oil, sugar, water and potato starch, and then set sauce aside.
  3. Fill 1/2 of a large mixing bowl with cold water and ice, and then set aside.
  4. In a large saucepan, bring water to boil.
  5. Place broccoli florets in a strainer and dip in water, blanching for 15 seconds.
  6. Immediately remove from boiling water and plunge strainer with blanched broccoli into ice water to stop cooking.
  7. When broccoli is cold, drain, and then set aside.
  8. In a wok or large skillet, heat 30 ml vegetable oil until shimmering over high heat.
  9. Add beef with marinade, and stir-fry until beef is no longer pink, about 2 minutes.
  10. Remove beef, and then set aside.
  11. Heat remaining 15 ml vegetable oil until shimmering.
  12. Add ginger and garlic, and stir-fry for 1 minute.
  13. Stir in beef, and stir-fry for 1 minute.
  14. Add broccoli and sauce, and cook for 1 minute, stirring constantly, or until sauce thickens.
  15. Garnish with sesame seeds.






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