Beef & Broccoli - Gluten Free

Ingredients:

• 1 pound beef – tenderloin cut into 1/4 inch slices
• 1-2 medium heads of broccoli cut into florets
• 1 1/2 inches of ginger peeled and sliced or grated
• 2 tablespoons peanut oil (or oil of your choice)
• Boiling Water (for broccoli)
• Bowl of ice water

• 1 tablespoon gluten-free soy sauce (San-J reduced sodium)
• 1 1/2 teaspoons rice wine vinegar (Marukan)
• 1/2 teaspoon toasted sesame oil
• 1 1/2 tablespoons potato starch (you can use corn or tapioca)
• 1/8 teaspoon of pepper

• 2 tablespoons gluten-free soy sauce (San-J reduced sodium)
• 2 tablespoons hoisin sauce (Dynasty Brand)
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon sugar (white or brown)
• 2 teaspoons of potato starch (you can use corn or tapioca)
• 1/4 cup cold water
• 1/2 teaspoon red pepper flakes (adjust as needed or omit)

• Slice beef and set aside
• In a medium bowl combine all ingredients in the marinade and add beef. Marinate for 30 minutes.
• In a large stock pot bring water to boil, and blanch the broccoli florets – about 10-15 seconds and remove with a slotted spoon.
• Immediately place blanched broccoli in ice water to stop the cooking process.
• Once all broccoli is blanched and placed in an ice bath, strain and pat dry. Set aside.
• In a wok or large skillet heat 1 tablespoon of oil over high heat. Add half of the beef and cook until about 75-80% cooked throughout (this will be quick at high heat).
• Remove from pan and set aside. Repeat with remaining oil and steak.
• Add ginger and red pepper flakes, stir-fry for 30 seconds – 1 minute.
• Return the beef to the pan to finish cooking. Add broccoli and stir fry for 1 minute
• Add sauce and toss to coat – as soon as the sauce begins to thicken remove from the heat.
• Serve with steamed rice – white or brown.
• Enjoy!