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Beef and Broccoli
5 from 36 votes

Beef and Broccoli

Beef and Broccoli combines thinly sliced flank or sirloin steak with crisp-tender broccoli florets and red bell pepper slices, all coated in a tangy, mildly spicy sauce made with tamari, chicken broth, brown sugar, and aromatic seasonings like garlic, ginger, and chili flakes. The stir-fry method sears the beef quickly, preserving some pinkness for tenderness while cooking vegetables just enough to retain their crunch. It's served warm over rice and garnished with sesame seeds and green onions for added texture and flavor.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 1- flank steak cut very thin against the grain, or sirloin steak, ¼ pound
  • 1/ tamari divided, reduced sodium, gluten-free, 2 cup + 2 tablespoons
  • 2 ½ tablespoons sweet rice flour divided, gluten-free, brand Bob's Red Mill
  • ¾ chicken broth gluten-free, 1 cup
  • ¼ brown sugar 1 cup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic , minced
  • ½ ground ginger 1 teaspoon
  • ½ red chili pepper flakes or more or less, 1 teaspoon
  • 4 cups broccoli florets
  • 1 red bell pepper , seeded and sliced
  • ¼ cup water
  • 2 grapeseed oil divided, or vegetable oil, tablespoons
  • rice for serving, cooked
  • sesame seeds for garnish
  • green onion , chopped for garnish

Instructions

    Cup of Yum
  1. Add steak, 2 tablespoons gluten-free Tamari, and 1 tablespoon Sweet Rice Flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate for 20 minutes.
  2. Meanwhile, add remaining ½ cup gluten-free Tamari, remaining 1-½ tablespoons Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.
  3. Heat a large wok or non-stick skillet over high heat then add water and broccoli. Stir fry until broccoli is crisp tender, 2-3 minutes, then remove to a plate and set aside. Repeat the process with the red bell pepper.
  4. Heat 1 tablespoon grapeseed oil in the wok then add ½ 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 then cook remaining beef in remaining 1 Tablespoon oil, and then add to plate.
  5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into wok then stir to combine. Garnish with sesame seeds and green onion. Serve over cooked rice.
  6. Recipe from Iowa Girl Eats Gluten-Free for Beginners: 30 Day Meal Plan and Guide for Gluten-Free Success