Classic stir-fry beef and broccoli gets a zingy upgrade with a kiss of orange and chili garlic sauce. Because the sauce is thickened with naturally gluten-free cornstarch, it’s a safe bet for an easy, satisfying dinner. Serve it solo or with rice to soak up the luscious sauce.
Beef and Broccoli Stir-Fry Gluten-Free Recipe
- Kosher salt and freshly ground pepper
- 3 cups small broccoli florets
- 1 tablespoon cornstarch
- 3/4- pound skirt steak cut into
- 2- inch-wide strips then cut against the grain into 1/4- by 2-inch strips
- 1 tablespoon canola oil
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 1/2 cup gluten-free reduced-sodium beef broth
- 2 teaspoons gluten-free tamari or soy sauce
- 1 teaspoon gluten-free chili garlic sauce
- 1 teaspoon orange zest
- 2 teaspoons orange juice
Place 1 inch of water, 1/2 teaspoon salt, and the broccoli in a pot. Bring the water to a boil, cover, reduce heat to simmer, and cook for 2 minutes. Immediately drain and reserve the broccoli.
In a medium bowl, combine the cornstarch with 1/2 teaspoon salt. Add the beef strips and toss to coat.
In a wok or large nonstick frying pan over medium-high heat, heat the oil until hot but not smoking. Add the beef, garlic, and ginger to the pan and cook, stirring a few times, until the beef is just browned, 1 to 2 minutes. Add the broccoli and stir-fry to slightly soften, 1 minute. Add the broth, tamari, chili garlic sauce, orange zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Turn the heat to high to bring the liquid to a boil, then turn it down to medium, and simmer, stirring frequently, until the sauce thickens, 1 to 2 minutes. Serve.
Photography Erin Ng