Order In: Chinese Beef with Broccoli {gluten-free}

Out of nowhere I got a craving for Chinese food today. Chinese-American food sounds gluten-free on the outside (rice! veggies!) but most restaurants use soy sauce that contains wheat, among other ingredients and of course, cross-contamination. But I just so happened to have everything I needed to make Chinese food at home. Well, all except the meat. Quick trip to the store and then I had everything. This recipe is so simple that you wouldn’t even mind making it on a 95F degree day, much like… TODAY!

 

Chinese Beef with Broccoli
(gluten-free, soy-free, dairy-free)

Ingredients:

• 1.5 lbs flank steak
• 4 tablespoons coconut aminos or gluten-free soy sauce (or regular if ok)
• .5 TBSP extra virgin olive oil
• 3 TBSP rice vinegar
• .5 TBSP balsamic vinegar
• 1 TBSP arrowroot powder or tapioca starch
• 1 bag broccoli slaw or about 3-4 cups broccoli florets
• 1 heaping teaspoon minced garlic
• Black pepper to taste
• 2 TBSP oil for cooking (palm oil, recommended)
• .5 teaspoon maple syrup or raw sugar or sweetener of choice
• 1-2 TBSP water
• Rice for serving, optional

1. Cook your rice. I made 2 cups dry to have for leftovers. Set aside.

2. Slice your flank steak into about 1/8” thick strips; cut against the grain:

Marinate for 10-30 minutes in:

• 1 TBSP rice vinegar
• 1 TBSP coconut aminos or gluten-free soy sauce
• .5 TBSP olive oil
• .5 TBSP balsamic vinegar
• Minced garlic

Go ahead, use the pre-chopped garlic. Your secret is safe with me.

3. Add your broccoli to a bowl; fill with about an inch of water. Cover with saran wrap (loosely) and microwave for about 2.5 to 3 minutes; drain and set aside.

4. In a large skillet (or wok if you’re equipped like that), add in cooking oil and turn heat to high.

5. Sauce: In a bowl, add in: 3 TBSP coconut aminos (or soy sauce), 2 TBSP rice vinegar, black pepper, .5 teaspoon sweetener, 1-2 TBSP water, and 1 TBSP arrowroot or tapioca starch; mix well and set aside.

6. When oil is hot, add in beef strips. Cook for 2-3 minutes, then pour sauce over beef and add in broccoli; stir well. Cook until beef is thoroughly cooked. Serve over rice.

This was SO GOOD! After the rice was cooked, this came together in just a few minutes. Very easy, and did I mention tasty? YUM! I did a 16-hour fast today and broke it with a salad a few hours before this, but this, this was worth waiting for. I ate it at record speed, LOL.

Another scorcher today!! No AC and working in a second-floor office… yeah, major yuck. It’s cooling off a little, but not much. I can’t wait to take a cold shower. I had some dairy-free raw vegan gelato in a gluten-free ice cream cone for dessert. Mmm… YUMMMMMY! It’s kind of weird, though. It doesn’t taste COLD, it’s like… I don’t know, it just is what it is. Hard to explain. It’s almost like melted ice cream, yet it doesn’t melt like ice cream does, lol. It’s kind of cakey and dry, but still creamy and delish.

I have a date with my shower. I might not get out of it. I might just sleep in there. Clouds… where art thou? Come soon!

Tagged as: beef, beef with broccoli, Chinese food, gluten-free, gluten-free Chinese food, recipes, rice