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!

Jennifer Farley

Prep Time 10

Cook Time 15

Total Time 25

Serving Size

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