Beef and Broccoli, Gluten-Free

Beef and broccoli, gluten-free

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

(gluten-free)
By Gluten-Free Nosh
Print this recipe

Ingredients

• 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

Method:

1. Combine orange juice, tamari, ginger, rice wine vinegar and honey in a bowl. Mix in cornstarch and set aside.
2. Season the meat with salt and pepper.
3. 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.
4. 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.
5. 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.