I looked back and saw that I had included other beef and broccoli recipes, but not this one for some reason. It just happened that a friend gave us a small picanha (tri-tip sirloin) which she had mistakenly thawed and wasn’t sure what to do with it. After slicing it up and marinating it, the result was very good.
It may seem complicated,but it really wasn’t!
Lighter Broccoli Beef
- 1-1/4lb flank or sirloin steak, cut very thin against the grain
- 1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
- 2-1/2 Tablespoons gluten-free flour, divided (potato starch)
- 3/4 cup gluten-free low-sodium chicken broth
- 1/4 cup brown sugar
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red chili pepper flakes (or more or less)
- 1/4 cup + 2 Tablespoons water, divided
- 4 cups broccoli florets
- 2 Tablespoon peanut oil, divided
- cooked rice, for serving
1. Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon gluten-free flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate while you prepare the rest of the dish.
2. Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.
FYI, I doubled the amount of this part to have more sauce for the rice!
3. Heat a large wok or non-stick skillet over high heat then add remaining 1/4 cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3 minutes. Remove to a plate then set aside.
4. Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to plate.
5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into the wok then simmer until everything is heated through, 1 minute. Serve over cooked rice.