Beef & Broccoli {Take-Out-At-Home}

by Jenny Manseau on March 17th, 2014


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I need a wok. Seriously. With the amount of Asian food that I make it amazes me that I do not own one. Someday.

My dad however has one, so we put it to use one night and made some gluten-free beef and broccoli. My dad is awesome for many reasons, but I love how good he is about gluten-free awareness and cross contamination. He even has a separate peanut butter jar just for me so I don’t get sick when I am there. He keeps gluten-free bread and goodies in his freezer for me as well. Like I said, he is pretty awesome.

Who doesn’t love a quick easy version of one of your take-out favorites?! I know not all of the ingredients below are traditionally what is found in beef & broccoli but it tastes pretty darn good. There are a bunch of other beef & broccoli recipes out there on the web, and I really wanted to make something simple yet flavorful. Hope you all give it a shot and enjoy it.

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Beef & Broccoli

 

  • 1 pound beef – tenderloin cut into 1/4 inch slices
  • 1-2 medium heads of broccoli cut into florets
  • 1 1/2 inches of ginger peeled and sliced or grated
  • 2 tablespoons peanut oil (or oil of your choice)
  • Boiling Water (for broccoli)
  • Bowl of ice water

 

Marinade

  • 1 tablespoon gluten-free soy sauce (San-J reduced sodium)
  • 1 1/2 teaspoons rice wine vinegar (Marukan)
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons potato starch (you can use corn or tapioca)
  • 1/8 teaspoon of pepper

 

Sauce

  • 2 tablespoons gluten-free soy sauce (San-J reduced sodium)
  • 2 tablespoons hoisin sauce (Dynasty Brand)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar (white or brown)
  • 2 teaspoons of potato starch (you can use corn or tapioca)
  • 1/4 cup cold water
  • 1/2 teaspoon red pepper flakes (adjust as needed or omit)

 

Method of Preparation

  • Slice beef and set aside
  • In a medium bowl combine all ingredients in the marinade and add beef. Marinade for 30 minutes.
  • In a large stock pot bring water to boil, and blanch the broccoli florets – about 10-15 seconds and remove with a slotted spoon.
  • Immediately place blanched broccoli in ice water to stop the cooking process.
  • Repeat with remaining broccoli. Once all broccoli is blanched and then placed in an ice bath, strain and pat dry. Set aside.
  • In a wok or large skillet heat 1 tablespoon of oil over high heat. Add half o the beef and cooking until about 75-80% cooked throughout (this will be quick at high heat).
  • Remove from pan and set aside. Repeat with remaining oil and steak.
  • Add ginger and red pepper flakes, stir-fry for 30 seconds – 1 minute.
  • Return the beef to the pan to finish cooking. Add broccoli and stir fry for 1 minute
  • Add sauce and toss to coat – as soon as the sauce begins to thicken remove from the heat.
  • Serve with steamed rice – white or brown.
  • Enjoy!

 

—————————- Author Information: Jenny Manseau – Gluten Free Blogger. Location: Portsmouth, RI Website: www.creativecookinggf.com Facebook: www.facebook.com/creativecookinggf Twitter: www.twitter.com/creatively_gf E-mail: creativecookinggf@gmail.com


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