While we wish all our readers and friends the joy of the season, for our Jewish friends, Christmas Eve often means eating Chinese food and going to see a movie. Eating at a Chinese restaurant is somewhat difficult on a gluten-free diet, because of the prevalence of soy sauce. Also, language barriers can make communication difficult, which is why I love Triumph Dining’s gluten-free dining cards that are customized to different cuisines.
If you avoid dining out gluten-free and want to have Chinese food and a movie at home, try this gluten-free version of Chinese beef and broccoli.
Beef and Broccoli
By Gluten-Free Nosh
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- 1/2 cup orange juice
- 3 tablespoons gluten-free tamari sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 1/2 pounds pepper steak or ribeye steak, cut against the grain into 1/8-inch thick strips
- 3 tablespoons high heat cooking oil, divided
- 2 heads broccoli, cut into small florets
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- Combine orange juice, tamari, ginger, rice wine vinegar and honey in a bowl. Mix in cornstarch and set aside.
- Season the meat with salt and pepper.
- Heat 2 tablespoons oil in large skillet over medium high heat until hot but not smoking. Cook meat, stirring often, until mostly cooked through, about 2 to 3 minutes. Transfer meat to a plate.
- Drain fat from skillet. Add remaining 1 tablespoon oil to skillet along with broccoli and garlic and cook over medium heat, stirring often, until broccoli is bright green and tender, about 1 to 2 minutes.
- Return meat to skillet, pour in the sauce and add red pepper flakes. Cook, stirring, until sauce is thickened, about 2 minutes.
Yield: 6 servings
For other kosher Chinese recipes, see the links below by clicking on the frog icon. Please note, though, that the recipes are not all gluten-free.
2 responses to “Beef and Broccoli, Gluten-Free”
One of my favorite Chinese dishes; first one I learned long ago when I took Chinese cooking lessons. Still love it.