BEEF BROCCOLI (GLUTEN FREE)

January 26, 2024

My husband loves Chinese food, so I decided to try to make a gluten-free Beef Broccoli recipe. It’s flavorful, easy to make, and perfect for meal prep! Besides being gluten-free, it's also dairy-free as well as Paleo and Whole30-adaptable (without the rice). It's delicious served over ghee-fried cauliflower rice!

Did you know? Beef is a great source of creatine, a compound that boosts energy production in the muscle and increases muscle strength and growth.

Choosing the best beef

I definitely recommend organic or at least grass-fed beef because it contains up to five times more anti-inflammatory omega-3 fats, more CLA, more Vitamin E, and less saturated fat. Organic beef is also free of antibiotics and growth hormones (source).

Preparing the beef

For the marinade I simply used coconut aminos and baking soda. The baking soda is optional, but it helps tenderize the meat. The coconut aminos can be substituted for tamari sauce or soy sauce if you’re not gluten-free or Paleo, but if you do that I also recommend adding a couple tablespoons of sugar-free brown sugar alternative. Coconut aminos are naturally sweet! I stir-fried the beef with avocado oil but you could use another high heat oil like canola oil, grapeseed oil, or sesame oil.

Making the sauce

For the sauce, I used more coconut aminos, beef broth, tapioca starch, fresh garlic, fresh ginger, and black pepper. I prefer tapioca starch (tapioca flour) to arrowroot powder because it’s better for baking, thickening sauces, and being cooled and reheated. You could also substitute two tablespoons of cornstarch.

Feel free to substitute the fresh garlic and ginger for roughly one-third the amount dried. I would start with 1 tsp. granulated garlic and 1/3 tsp. ground ginger (more to taste).

Here’s the printable recipe for this gluten-free Beef Broccoli! I hope you’ll rate it and comment below if you try it 😉

This post contains affiliate links.

Beef Broccoli (Gluten Free)

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Category

Dinner

Cuisine

Asian

Servings

6

Prep Time

20 minutes

Cook Time

20 minutes

Calories

400

My husband loves Chinese food, so I decided to try to make a gluten-free Beef Broccoli recipe. It’s flavorful, easy to make, and perfect for meal prep! Besides being gluten-free, it's also dairy-free as well as Paleo and Whole30-adaptable (without the rice).It's delicious served over ghee-fried cauliflower rice!

Ingredients

• 2 lb. lean beef (such as sirloin, round, or flank steak), thinly sliced into bite-sized pieces

• 1/2 tsp. baking soda (optional, to tenderize)

• 2 tbsp. avocado oil, divided*

• 3/4 cup coconut aminos (or tamari or soy sauce), divided*

• 2-3 tbsp. sugar free brown sugar alternative (optional, recommended if using tamari or soy)

• 1/2 cup organic beef broth

• 3 tbsp. tapioca starch* (or 2 tbsp. cornstarch)

• 1 tbsp. (3 cloves) fresh garlic, minced

• 1 tsp. fresh ginger, minced

• 3/4 tsp. ground black pepper

• 6 cups fresh broccoli florets

*See blog post above for directions and substitutions.

Directions

1. Marinade beef with 2 tbsp. coconut aminos and baking soda (optional) in a large bowl and let sit at room temperature for about 15-20 minutes.

2. Meanwhile, whisk together remaining 10 tbsp. coconut aminos, beef broth, tapioca starch, garlic, ginger, and black pepper in a bowl.

3. Heat a nonstick wok or skillet over medium-high heat with two teaspoons of oil.

4. Add half the marinated beef (or however much you can without crowding the pan) and let cook stirring once or twice until cooked through. Mine needed about 7-8 minutes cook time.

5. Set cooked beef aside and repeat using another two teaspoons of oil and any remaining beef.

6. Heat remaining two teaspoons of oil, then add broccoli and a splash of water to skillet. Stir-fry until broccoli is crisp-tender, about 2 minutes.

7. Add beef and sauce to skillet, simmering over medium heat until thickened, about 3 minutes. Add more pepper and salt to taste.

8. Serve hot by itself or over white rice, noodles, or ghee-fried cauliflower rice.

9. Leftovers will keep in the fridge up to one week in an airtight container, or in the freezer for at least one month.

Recipe Note

Calories (per serving, no rice): 400kcal, Fat: 17.2g, Sat fat: 5.0g, Carbs: 26g, Fiber: 4g, Sugar: 9g, Protein: 38g, Sodium: 793mg

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