I love PF Changs Beef with Broccoli so I recreated their recipe with a twist. It is so yummy! Enjoy.
Gluten-Free Beef Broccoli
1-pound grass-fed flank steak or tri-tip, sliced very thin against the grain(to make this a vegetarian dish, simple leave out the beef and quick fry the broccoli like you would the beef)
4 cups broccoli cut into bite sized pieces
1 ½ tablespoons avocado oil
2 cloves garlic, minced
1 inch of fresh ginger, minced
2 teaspoons organic corn starch or arrow root dissolved in 2 tablespoons water
Hot cooked white or brown rice to serve over (I like organic white Jasmine rice)
1 teaspoon organic gluten free tamari
1 teaspoon mirin (or 1 teaspoon rice wine vinegar mixed with a teaspoon sugar)
½ teaspoon cornstarch
¼ cup gluten free organic tamari
¼ cup Mexican coke (coke with real sugar)
2 teaspoons mirin (or 2 teaspoons rice wine vinegar mixed with
2 teaspoons sugar)
½ cup organic chicken broth
Place the sliced beef in a large zip lock bag.
Stir the marinade ingredients together and pour them into the bag.
Smoosh it all around to coat the beef in the mixture and then let it sit at room temperature for 10 minutes.
Meanwhile, steam the broccoli for 2 minutes or until crisp and tender, do not overcook. Set aside.
Stir the sauce ingredients together in a small bowl and set aside.
Mince the garlic and ginger and mix together and set aside.Heat a wok or large cast iron skillet to high heat. Add the avocado oil and then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it. Add the garlic and ginger and stir continuously for 1 minute, then add in sauce and broccoli. Bring the sauce to a simmer and then add in cornstarch dissolved in water. Cook until the sauce has thickened (no more than 2 minutes).Serve over rice.