This popular Chinese-inspired beef and broccoli recipe is favored for its simplicity and delectable taste. It can effortlessly accommodate gluten-free preferences or be prepared in its traditional form.
Asian cuisine remains a top favorite of mine, and our kitchen sees a weekly ritual of whipping up a stir-fry. Among the classics like sweet and sour pork and yaki udon, beef and broccoli claim a prime spot—a beloved stir-fry cherished by my family. The recipe hails from Kristin, a blogger friend featured in the ebook “Gluten-Free for Beginners: 30-Day Meal Plan and Guide for Gluten-Free Success.” I’ve prepared this beef and broccoli numerous times for its simplicity, healthiness, and incredible taste. Originally crafted as a gluten-free dish, it easily adapts to various dietary requirements. The marinade swiftly infuses the flank steak in just 20 minutes, maintaining its robust flavor even after a quick sear in my trusty wok, resulting in tender beef. To add vibrancy, I love tossing in red bell peppers, not only for color but also for its incredible Vitamin C content—300 times higher than a typical orange. This dish effortlessly claims its place as one of the simplest and most delightful Asian recipes at our dinner table.
Here’s what you’ll need for this Beef and Broccoli Recipe. I particularly adore this recipe because, aside from the protein and possibly a few fresh ingredients, I usually have these items readily available:
– Flank steak (hanger steak is a great and more economical alternative)
– Tamari (gluten-free; soy sauce can be used as a substitute)
– Sweet rice flour (gluten-free, for thickening the sauce; all-purpose flour works if gluten isn’t a concern, and cornstarch is also suitable)
– Chicken broth (gluten-free; regular works too)
– Brown sugar
– Rice vinegar
– Sesame oil
– Garlic
– Ground ginger
– Red chili pepper flakes
– Broccoli
– Red bell pepper
– Grapeseed or vegetable oil
– Rice (optional, for serving) — I prefer long-grain white or brown rice
– Sesame seeds
– Green onion
Instructions for Preparing Beef and Broccoli:
Begin by marinating the flank steak. Cut the flank into bite-sized pieces and place them in a large Ziplock bag along with 2 tablespoons of gluten-free Tamari and 1 tablespoon of Sweet Rice Flour. Seal the bag and gently massage to ensure an even coating. Allow the bag to marinate in the refrigerator for 20 minutes.
Next, prepare the sauce mixture. Combine the remaining ½ cup of gluten-free Tamari, the remaining 1-½ tablespoons of Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes in a bowl. Whisk thoroughly to blend the ingredients and set the mixture aside.
Now, it’s time to stir-fry the vegetables. Heat a large wok or non-stick skillet over high heat. Add water and the fresh broccoli florets to the heated pan. Stir-fry the broccoli until it reaches a crisp-tender texture, usually taking around 2-3 minutes. Once done, transfer the broccoli to a plate and set it aside. Repeat this stir-frying process with the red bell pepper.
Searing the beef: Begin by heating 1 tablespoon of grapeseed oil in the wok. Add half of the marinated beef in a single layer. Let it sit undisturbed to sear for approximately 30 seconds, then stir-fry until it’s just cooked through (having a bit of pink is acceptable). Transfer this cooked portion to the plate with the broccoli. Proceed to cook the remaining beef using the remaining 1 tablespoon of oil and transfer it to the plate once done.
Combining ingredients: Pour the sauce into the wok and allow it to simmer until it slightly thickens, which typically takes about 2-3 minutes. Reintroduce the cooked broccoli and beef into the wok, stirring to blend everything together. Finally, garnish with sesame seeds and chopped green onions. Serve this delightful dish over cooked rice.
Note: Any leftovers can be stored in an airtight container in the refrigerator for a few days.
Broccoli and Beef dish
For a compelling reason, this straightforward beef and broccoli recipe holds its place as a beloved Chinese dish. Its delightful flavors and flexibility to suit both gluten-free and traditional styles contribute to its widespread popularity.
Main Course
Asian Cuisine
Keyword: Beef and Broccoli Stir Fry
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Ingredients:
– 1-¼ pounds thinly sliced flank or sirloin steak
– ½ cup + 2 tablespoons reduced-sodium gluten-free Tamari, divided
– 2 ½ tablespoons Bob’s Red Mill Gluten-Free Sweet Rice Flour, divided
– ¾ cup gluten-free chicken broth
– ¼ cup brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 3 cloves garlic, minced
– ½ teaspoon ground ginger
– ½ teaspoon red chili pepper flakes (adjust to taste)
– 4 cups broccoli florets
– 1 red bell pepper, seeded and sliced
– ¼ cup water
– 2 tablespoons grapeseed or vegetable oil, divided
– Cooked rice, for serving
– Sesame seeds for garnish
– Chopped green onion for garnish
Instructions:
1. In a large Ziplock bag, combine the steak, 2 tablespoons of gluten-free Tamari, and 1 tablespoon of Sweet Rice Flour. Seal the bag and evenly coat the steak by massaging it. Marinate in the refrigerator for 20 minutes.
2. In a bowl, whisk together the remaining ½ cup of gluten-free Tamari, the remaining 1-½ tablespoons of Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes. Set this sauce aside.
3. Heat a large wok or non-stick skillet over high heat. Add water and stir-fry the broccoli until it reaches a crisp-tender texture, about 2-3 minutes. Transfer the cooked broccoli to a plate and set it aside. Repeat this process with the red bell pepper.
4. In the heated wok, add 1 tablespoon of grapeseed oil and half of the marinated beef in a single layer. Allow it to sear undisturbed for about 30 seconds, then stir-fry until it’s just cooked through (some pink is fine). Transfer this cooked portion to the plate with the broccoli. Cook the remaining beef in the remaining 1 tablespoon of oil and add it to the plate.
5. Pour the sauce into the wok and simmer until slightly thickened, approximately 2-3 minutes. Add the cooked broccoli and beef back into the wok, stirring to combine.
6. Garnish with sesame seeds and chopped green onions. Serve the dish over cooked rice.
