Beef and Broccoli

This Beef and Broccoli recipe smells like authentic Chinese food and tastes really, really close to the real thing! It's definitely As Good As Gluten.

It takes about 15-20 minutes to prepare and is served best over brown rice. This dish is really fantastic! I think I'm going to start a cooking phase of "Make Your Own Chinese Takeout." I was never a big fan of Chinese food before I went gluten-free. Now that I've made delicious Chinese-inspired dishes at home, I'm hooked. My recipes taste so much better (and are much healthier) than the Chinese takeout I occasionally used to have in my pre-gluten free days.

In addition to this Beef and Broccoli recipe, my favorite "Make Your Own Chinese Takeout" recipes are Cashew Chicken, Orange Chicken Stir Fry, Sweet & Sour Chicken (Crockpot), and Spicy Chicken.

I need inspiration for more Chinese-inspired dishes to make, so what are your favorite Chinese dishes?

Beef & Broccoli
Ingredients:
·1 large bunch broccoli
·1½ lbs sirloin beef steak, trimmed, and thinly cut into ¼-inch thick strips
·1 tsp minced garlic
·¼ tsp ground ginger
·¼ tsp red pepper
·1 tsp EVOO (extra virgin olive oil)
·¾ cup chicken broth
·3 TBS GF soy-sauce substitute
·Dash of hot chili sauce
·1 TBS cornstarch

Directions:
Cut broccoli into 1-inch pieces. In a large skillet, heat ½ inch water to boiling. Add broccoli and cook for a few minutes, uncovered, until tender-crisp. Drain broccoli, set aside, and wipe skillet dry.

In a medium bowl, toss beef with garlic, ginger, and red pepper. Heat EVOO in a skillet, then add the beef. Cook 2 minutes, turning frequently, until beef just loses its pink color.

In a small bowl, mix chicken broth, soy sauce substitute, hot chili sauce, and cornstarch until well blended. Stir mixture into beef. Cook for 1 minute, or until sauce thickens slightly. Add broccoli and toss to coat.



Adapted from Good Housekeeping (May 2001)

I've also shared this recipe on: Slightly Indulgent Tuesday