Lighter Beef and Broccoli

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

Ingredients

serves 4

  • 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

Directions

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.

Steak Bites with Creamy Blue Cheese Sauce

Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest).  While it calls for putting the steak on skewers, I modified it and used my frying pan.  With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.

Steak-Bites-Platter-Vertical

 

Steak Bites with Creamy Blue Cheese

Ingredients

  • 2 Pounds Sirloin Cut into 1-inch pieces
  • 2 Teaspoons Kosher Salt Can use Seasoned Salt
  • 2 Teaspoons Fresh Pepper
  • 4 Ounces Cream Cheese Room Temperature
  • 4 Ounces Heavy Cream
  • 2 Tablespoons butter
  • 4 Ounces Crumbled Blue Cheese
  • 2 green onions Sliced crosswise (green parts)

Instructions

  1. Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
  2. Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
  3. Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.