Gluten Free Beef and Broccoli
This quick and flavorful gluten free beef and broccoli features tender strips of steak and vibrant, crisp-tender broccoli tossed in a savory-sweet soy garlic sauce with hints of ginger and sesame. It’s an easy weeknight dinner that comes together in just 25 minutes and pairs perfectly with a bowl of steamed rice. With simple prep and bold takeout-style flavor, it’s a homemade favorite that’s even better than delivery!
This blog post contains affiliate links.
Skip the takeout menu! This gluten free beef and broccoli is faster, fresher, and tastes better than anything you’d get delivered. It’s got delicious Asian inspired flavor that comes together super fast, just like this gluten free shrimp recipe.
The sauce is the magic. It’s a perfectly balanced blend of salty tamari, sweet coconut sugar, garlic, warming ginger, and sesame oil. It coats every piece of tender beef and crisp-tender broccoli in that sticky, glossy, sweet-savory goodness you crave from your favorite Chinese restaurant. Except you know exactly what’s in it, and it’s made without any gluten or nightshades.
Like all recipes on this site, this beef and broccoli is completely gluten free, dairy free, nightshade free, and refined sugar free. It’s also incredibly flexible. Add snap peas, carrots, edamame, or onions if you want to stretch the recipe or pack in more vegetables. Or keep it simple with just beef and broccoli.
You can also transfer it to a slow cooker and keep it warm for hours. Perfect for those nights when everyone’s eating at different times because of baseball practice, late meetings, or general chaos.
Why You’re Going to Love This Recipe
- Bold, takeout-style flavor that’s better than delivery.
- Ready in just 25 minutes from start to finish.
- A handful of simple ingredients create incredible depth.
- Keeps warm in a slow cooker for busy, staggered dinner times.
Ingredient Notes
Low-Sodium Tamari – Do not use regular tamari or soy sauce. It will make the dish way too salty. Low-sodium (or reduced-sodium) tamari is what you need. I prefer San-J brand. If you’re not gluten-free, you can use reduced-sodium soy sauce instead.
Ginger – Ginger paste, fresh ginger and ground ginger all work. If using ground ginger, reduce the amount by half (1 teaspoon).
Sesame Oil – I prefer toasted sesame oil, but regular will work too.
Steak – Use sirloin, skirt steak, flank steak, tri-tip, or ribeye. Whatever you have works! The key is slicing it thin and against the grain for tender, easy-to-chew pieces.
Broccoli Florets – Fresh broccoli works best. Avoid frozen. It releases too much moisture and gets mushy. Buy pre-chopped florets to save time.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Beef and Broccoli
In a small bowl or measuring cup, whisk together tamari and cornstarch until smooth. Add coconut sugar, sesame oil, garlic, and ginger, and whisk to combine. Set aside.
In a mixing bowl, combine 3 tablespoons water and 2 tablespoons cornstarch to make a slurry. Add sliced beef and toss to coat evenly.
Heat 1 tablespoon avocado oil in a large cast-iron or heavy skillet over medium heat. Add broccoli florets and cook for 3–4 minutes, stirring occasionally, until bright green and fork-tender. Transfer to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet and increase heat to medium-high. Spread the beef evenly in a single layer and cook for 1½ to 2 minutes per side, until mostly cooked through.
Return the broccoli to the pan. Pour in the sauce mixture and bring to a boil, stirring frequently for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
Remove from heat and serve over steamed rice. Sprinkle with sesame seeds, if desired.
Jen’s Recipe Tips
- Always slice your steak against the grain for the most tender results. If you’re not sure which way the grain runs, look for the lines in the meat and cut perpendicular to them.
- Freeze the steak for about 10 minutes before slicing to make it easier to cut thin, even strips.
- Have all your ingredients prepped before you start cooking. This recipe moves fast once you begin.
- This dish is perfect for transferring to a slow cooker to keep warm if you’re eating at different times.
Serving Suggestions
This beef and broccoli is perfect served over a big bowl of steamed white or brown rice. The rice soaks up all that incredible sauce and makes it a complete meal.
Want to add more vegetables? Toss in snap peas, edamame, carrots, or sliced onions. It’s a great way to stretch the recipe and make it more veggie-forward.
Garnish with sesame seeds and sliced green onions for a little extra flavor and a prettier presentation.
Get all the best free weekly recipes!
When you sign up to receive emails
Gluten Free Beef and Broccoli
Ingredients
For the Sauce
- ½ cup low-sodium tamari
- 1 tablespoon cornstarch
- ¼ cup coconut sugar
- 1 tablespoon sesame oil
- 3 medium cloves garlic minced
- 2 teaspoons ginger ginger paste or freshly grated (or sub 1 teaspoon ground ginger)
For the Broccoli
- 5 cups fresh broccoli florets about 1 lb
- 1 tablespoon avocado oil
For the Beef
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 lb steak cut into thin strips, against the grain
- 1 tablespoon avocado oil
For Serving
- steamed rice
- sesame seeds for garnish
Instructions
- In a small bowl or measuring cup, whisk together tamari and cornstarch until smooth. Add coconut sugar, sesame oil, garlic, and ginger, and whisk to combine. Set aside.
- In a mixing bowl, combine 3 tablespoons water and 2 tablespoons cornstarch to make a slurry. Add sliced beef and toss to coat evenly.
- Heat 1 tablespoon avocado oil in a large cast-iron or heavy skillet over medium heat. Add broccoli florets and cook for 3–4 minutes, stirring occasionally, until bright green and fork-tender. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon oil to the skillet and increase heat to medium-high. Spread the beef evenly in a single layer and cook for 1½ to 2 minutes per side, until mostly cooked through.
- Return the broccoli to the pan. Pour in the sauce mixture and bring to a boil, stirring frequently for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Remove from heat and serve over steamed rice. Sprinkle with sesame seeds, if desired.
Notes
- You can use lots of types of beef for this- sirloin, skirt, flank, tri tip, ribeye, etc.
- Make sure to cut against the grain or your beef will be very tough.
- If your steak is hard to cut, freeze it for 10 minutes to firm it up, helping you cut it safer and thinner.
- Do not use full-sodium tamari; it will make the dish too salty. If needed, replace 2–3 tablespoons of tamari with water.
- If you prefer to blanch your broccoli first, cook it in boiling water for 2 minutes, then transfer to an ice bath to keep it crisp and bright green before stir-frying.
- Have all ingredients prepped before cooking. This recipe comes together quickly once you start.
- The sauce thickens once it reaches a boil, so don’t lower the heat too early.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
