Spicy Broccoli Beef (Gluten-free!)November 21, 2012
Made this for dinner this week and my “discriminating eater” of a husband immediately proclaimed it a “make again”! Here you go:
Spicy Broccoli Beef
- 1/3 cup organic, gluten-free Shitake stir-fry sauce (can substitute Oyster Sauce)
- 1/3 cup Sherry
- 2 tsp. Asian toasted sesame oil
- 1 tsp. Tamari (or gluten-free soy sauce)
- 1 tsp. cornstarch
- 1 lb. very thinly sliced* steak
- 1 lb. broccoli cut into small florets
- 3 Tbsp. coconut oil (can sub. olive or peanut oil)
- 1 tsp. grated ginger
- 1 tsp. minced garlic
- 6-8 dried red chili peppers
- ~1/2 cup organic beef broth (as needed)
In a small bowl, whisk together the stir-fry sauce, sherry, sesame oil, tamari and corn starch. Place the steak pieces in a shallow bowl and pour the sauce mixture over the meat. Stir to coat well and place in the fridge to marinate for 20-30 minutes. (*Note: The trick to very thinly sliced beef is to use a very sharp knife and cut the meat when it is half frozen. If you have fresh meat, simply pop it in the freezer for 20-30 minutes before slicing.)
In a wok or large skillet, heat the oil and toss in the ginger, garlic and chili peppers (break the peppers in half for more heat). Once the peppers are sizzling, toss in the broccoli and stir fry for about 7-8 minutes until bright green and starting to tender. Remove the broccoli from the wok and set aside.
Pour a little more oil into the wok, if needed, and pour the bowl of beef and marinade into the oil. Stir fry until the sauce thickens and the beef is no longer thick, about 5 minutes. Add beef broth if the sauce becomes too thick.
Return the broccoli to the wok and toss with the beef until everything is heated through and evenly coated with the sauce, about 3-5 minutes. Use additional beef broth if needed.
Serve immediately over rice.