Loaded with perfectly seasoned beef and broccoli, this quick and easy gluten free Beef and Broccoli Stir Fry is sure to satisfy your craving for take-out.
One of the things I miss the most after being diagnosed with Celiac disease is the convenience of being able to eat anything, anywhere, anytime. Pre-gluten free days, the only question was “What are you hungry for?”, or “Do they have something the kids will eat?”.
Now, getting ready to go out to eat is similar to preparing for battle. You have lists, plans, strategies. And back up lists, plan, and strategies just in case.
When I could still eat gluten, we’d order take-out occasionally. It’s not that it was a weekly occurrence, but it was nice to be able to order take-out on a whim. One of our favorite take-out foods was Chinese food.
I’ve been able to create , as well as gluten free restaurant style fried rice, but both of those dishes do take quite a bit of time to make. Sometimes, you want something quick, and this Beef and Broccoli Stir Fry can be prepared in less time than it would take to pick up take-out.
Some options when making this gluten free Beef and Broccoli Stir Fry:
We like to serve this stir fry over rice. I admit that I have a problem cooking rice on the stove top – it always ends up mushy. What saved me is when I learned how to make Baked Rice from My Gluten-Free Kitchen. It’s a pretty foolproof technique.
If you want more veggies in your stir fry, feel free to add a diced red pepper or more carrot. I like to stretch the stir-fry a little further by adding a few more vegetables when I make it. If you’re adding a diced pepper, cook it at the same time as the onions and carrots.
Feel free to sprinkle the top with green onions and/or sesame seeds before serving.
Gluten Free Beef and Broccoli Stir Fry Recipe:
Gluten Free Beef and Broccoli Stir Fry
Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Loaded with perfectly seasoned beef and broccoli, this quick and easy gluten free Beef and Broccoli Stir Fry is sure to satisfy your craving for take-out.
In a glass bowl, whisk together the 1/4 cup water, 1/4 cup soy sauce, minced garlic and black pepper. Add the stir-fry beef strips and marinade for at least half an hour.
Stir Fry:
In a large frying pan or wok, heat the 2 Tbsp of oil over medium-high heat. Add the stir fry beef and marinade, and fry until the meat is no longer pink, about 3-5 minutes.
Add the onions & carrots, and fry, while continuing to stir) for another 2 minutes.
Add the broccoli and continue stirring and frying for 1 more minute.
Stir Fry Sauce:
In a glass measuring cup, whisk together the 1 cup cold water, 1/4 cup soy sauce, brown sugar, ginger, sesame oil, red pepper flakes and cornstarch. Pour this mixture over the beef & broccoli mixture, and cook until sauce thickens, about 2-3 more minutes.
Serve immediately over hot rice. Sprinkle with toasted sesame seeds and onion greens before serving.
Notes
To save time when making this gluten free Beef and Broccoli Stir Fry, I often buy the beef pre-cut into strips, and a bag of cut broccoli florets.
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If you've made this recipe, I'd love if you could leave a 5 star review and comment. Share it to Instagram and tag @faithfullygf or use the hashtag #faithfullygf . I'd love to see it!
PIN IT for later!Looking for more quick gluten free meal ideas? Check out my Pinterest board for more beef recipes.
If you try this recipe for beef and broccoli stir fry, snap a pic and tag me on social media @faithfullygf
NOTE: This recipe was originally published February 2012. It was updated, and new images were added, in February 2018.
What Cut of Beef Is Best For Beef Stir-Fry? Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming.
Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using). Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!
To thicken beef and broccoli, you can mix 1-2 tablespoons of cornstarch with a small amount of water to create a slurry. Add the slurry to the simmering sauce and stir until it thickens. Adjust the consistency as needed. Mix together a teaspoon of corn starch with enough water to dissolve it so it looks milky.
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
If you're looking for a walkthrough on how to make beef tender for stir-fries, then you're in the right place! Luckily, it's quite easy to do and it's a 2 step process: Slice the beef against the grain, and make sure you always use cornstarch, water (to hydrate the meat), and oil in your beef marinade (velveting).
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
If you prefer not to add any aromatics to your stir fry, please consider adding garlic for a better flavor. Garlic is a magical ingredient that elevates stir-fry dishes to new heights. Its pungent aroma and robust flavor add depth and complexity to any recipe.
How is it that these restaurants can get the meat to be so soft and moist no matter how much they are cooking and for different recipes? It all starts with tenderizing the meat with baking soda and water that is massaged into the thinly sliced meat. It is then left to marinate for about an hour or two before cooking.
In a small bowl, mix together your sauce by combining light soy, dark soy, oyster sauce, sugar, white pepper, sesame oil, msg, shaoxing wine, chicken stock, and cornstarch. This will be your sauce. Set aside. Bring a pot of water to boil and blanch your broccoli 30 seconds; drain and set aside.
Why It Works. Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness. Sugar helps browning characteristics. Oil helps distribute fat-soluble aromatic compounds over the meat.
Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. Sugar: White sugar lends a hint of sweetness. Cornstarch: A teaspoon of cornstarch thickens the sauce.
The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven't got rice wine), sesame oil, sugar, white pepper and black pepper. Fry up slices of very thinly sliced flank/skirt steak. Remove from the pan, then fry up plenty of tenderstem broccoli.
Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.
Tenderize the steak: Use a meat tenderizer to break down the muscle fibers in the steak. You can also use a marinade that contains acidic ingredients like vinegar or citrus juice, which can help to break down the connective tissues. Cook the steak to the right temperature: Overcooking can make a steak tough and chewy.
Making beef chunks tender requires using low heat in a slow cooker or searing the meat in a heavy skillet in liquid. You can also use a meat tenderizer to create a less chewy meat.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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