Gluten Free Beef & Broccoli
This gluten free beef and broccoli tastes just like the classic. It’s perfectly seasoned and sure to satisfy that take out craving. It’s ready in about 30 minutes and so easy to make.
Back with another quick & easy dinner recipe! Beef and broccoli is one of my favorite take out dishes, but I love making my own version at home so I can be in charge of the flavors and ingredients.
This gluten free beef and broccoli starts with some marinated flank steak that gets seared and tossed in a sticky sweet and savory yet subtly spicy sauce that you’ll want to put on everything! If you love this recipe, try my ground beef taco bowls or sweet potato burger bowls next!
Before we get started…
- Beef and broccoli traditionally uses flank steak, but if you’re looking for something even easier, you can sub for ground beef! Or try my ground Mongolian beef which has a very similar flavor profile.
- Beef and broccoli traditionally just uses broccoli as far as veggies go, but you can definitely spruce it up and add in some bell peppers, carrots, onion, snap peas etc.
- Make sure you’re using toasted sesame oil for the best flavor!
How to make gluten free beef & broccoli
Add the soy sauce and toasted sesame oil (from the base section of the ingredients) to the steak and toss to combine, then toss with the cornstarch. Set aside.
Whisk together all ingredients for the sauce and set aside.
To a large skillet, add the butter and melt over medium heat. Add in the broccoli florets and saute until the broccoli is a bright green color and fork tender.
Set the broccoli aside on a different plate. To the same skillet, add in the beef and spread into a single layer.
Don’t touch while cooking, but when the edges start to brown, you can toss and let cook on the other side. When the beef is mostly cooked through, add in the sauce and mix to combine.
Once the sauce starts to thicken, add in the broccoli. Toss everything to combine and simmer over low heat for a few minutes to let the flavors blend.
Garnish with green onion and sesame seeds. Serve over fresh jasmine rice and enjoy! Try my beef teriyaki bowls next!
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Ingredient notes
Steak– Flank steak is what’s typically used for beef and broccoli. It’s a lean all-purpose cut of beef that’s fairly inexpensive. You can sub for tenderloin if you prefer.
When slicing, it’s very important to cut against the grain with flank steak to ensure it stays tender. Locate the parallel lines (muscle fibers) running along the steak, and cut in the opposite direction. This will ensure the steak isn’t too chewy and stringy.
You can freeze the steak for about 30 minutes to make it easier to slice. I also suggest a very sharp knife!
Tamari – Tamari is just gluten free soy sauce. Please be sure to use the low sodium variety (I like 25% reduced sodium) to ensure this doesn’t get too salty.
Broccoli – Fresh or frozen works here! I like fresh because it tends to be crispier, but for this recipe, the broccoli does get a bit soft as it cooks in the sauce, so frozen is great too!
Sauce – I suggest making the recipe as written, but if you know you prefer more spice, you can add more red pepper flakes or if you like it more sweet you can add some extra honey at the end.
How to store
Once prepared, this gluten free beef and broccoli will store in the fridge for 2-3 days. Steak doesn’t do well in the microwave, so I suggest reheating on the stove for best results. I like to store the beef and broccoli all together, but the rice on the side.
Serving suggestions
I love serving this gluten free beef and broccoli over fresh jasmine rice, but it’s also delicious over some noodles! I like using brown rice noodles, but anything goes here.
There should be plenty of sauce to go around and make the noodles or rice very flavorful, but you are welcome to double the sauce if you like a lot! Alternatively,
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Gluten Free Beef & Broccoli
by: claire cary
Ingredients
Base
- 1 pound flank steak sliced into strips
- 2 teaspoons low sodium tamari
- 1 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 4 cups broccoli florets
Sauce
- 6 tablespoons low sodium tamari
- 6 tablespoons water
- 1 teaspoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon fresh grated ginger
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Slice the steak into small strips. When slicing, it’s very important to cut against the grain with flank steak to ensure it stays tender. Locate the parallel lines (muscle fibers) running along the steak, and cut in the opposite direction. This will ensure the steak isn’t too chewy and stringy.
- Add the soy sauce and toasted sesame oil (from the base section of the ingredients) to the steak and toss to combine, then toss with the cornstarch. Set aside.
- Whisk together all ingredients for the sauce and set aside.
- To a large skillet, add the butter and melt over medium heat.
- Add in the broccoli florets and saute until the broccoli is a bright green color and fork tender. Careful not to overcook as it will continue to cook in the sauce later on.
- Set the broccoli aside on a different plate.
- To the same skillet, add in the beef and spread into a single layer.
- Don’t touch while cooking, but when the edges start to brown, you can toss and let cook on the other side.
- When the beef is mostly cooked through, add in the sauce and mix to combine.
- Once the sauce starts to thicken, add in the broccoli.
- Toss everything to combine and simmer over low heat for a few minutes to let the flavors blend.
- Garnish with green onion and sesame seeds. Serve over rice and enjoy!
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