Gluten Free Beef & Broccoli

This gluten free beef and broccoli is one of those meals that tastes like it came from your favorite takeout spot. Except you made it at home in about 30 minutes.

The beef gets a nice sear on the outside while staying tender on the inside. And the broccoli has just the right amount of char to give it that extra flavor.

The sauce is where the magic happens. It’s savory, slightly sweet, and coats everything in a glossy finish that makes the whole dish come together.

If you’ve been looking for a solid gluten free version of this classic, this is the one. No weird substitutions, no compromise on taste.

It’s made with tamari instead of regular soy sauce, and every other ingredient is naturally gluten free. Simple as that.

Why You’ll Love This Recipe

The Sauce Is Unbelievably Good – The glossy tamari and brown sugar sauce clings to every piece of beef and broccoli with the perfect sweet-savory balance.

Perfectly Seared Beef – The cornstarch coating gives each slice of flank steak a light crispy crust that stays tender and juicy on the inside.

Better Than Takeout – This homemade version tastes just like your favorite Chinese restaurant but is completely gluten free and ready in under 30 minutes.

Ingredients

• 1.5 lb Flank Steak, thinly sliced against the grain
• 3 tbsp Cornstarch, divided
• 4 cups Broccoli Florets
• 2 tbsp Avocado Oil
• 4 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 1/3 cup Tamari (gluten free soy sauce)
• 2 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1/2 cup Beef Broth (gluten free)
• 2 tbsp Water
• Sesame Seeds, for garnish
• Steamed Rice, for serving

How to Make

Step 1

Place the sliced flank steak in a bowl and toss it with 2 tablespoons of cornstarch until evenly coated. This helps create a light crust and thickens the sauce later. Set aside for 10 minutes while you prep the rest.

Step 2

Whisk together the tamari, brown sugar, rice vinegar, sesame oil, and beef broth in a small bowl. In a separate tiny bowl, stir together the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Set both aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until the oil shimmers. Add the steak slices in a single layer, working in batches if needed, and sear for 1 to 2 minutes per side until browned. Transfer the beef to a plate.

Step 4

Add the remaining 1 tablespoon of avocado oil to the skillet. Add the broccoli florets and cook for 3 to 4 minutes, stirring occasionally, until bright green and slightly charred on the edges. Add the garlic and ginger and stir for 30 seconds.

Step 5

Pour in the sauce mixture and bring it to a simmer. Stir in the cornstarch slurry and let it cook for about 1 minute until the sauce thickens and becomes glossy.

Step 6

Return the seared beef to the skillet and toss everything together, coating the beef and broccoli in the sauce. Sprinkle with sesame seeds and serve immediately over steamed rice.

My Tips

Slice the Steak While It’s Cold

Put your flank steak in the freezer for about 20-30 minutes before slicing it. When the meat is partially frozen, it firms up just enough to let you cut really thin, even slices without the meat tearing or shredding.

Thin slices are important here because they cook fast over high heat and soak up the sauce better. Thick pieces will take longer to sear and won’t have that tender, melt-in-your-mouth texture you want.

And make sure you’re cutting against the grain. Look for the lines running through the meat and slice perpendicular to them. This shortens the muscle fibers so each bite is tender instead of chewy.

Don’t Skip the Cornstarch Coating

Tossing the steak in cornstarch before searing it does two things. It gives the beef a light, slightly crispy outer layer that holds up in the sauce, and it helps thicken the sauce when everything comes together at the end.

Let the coated steak sit for the full 10 minutes before cooking. This gives the cornstarch time to absorb some moisture from the surface of the meat, which means you’ll get a better sear and less splattering in the pan.

If you skip this step or rush it, you’ll end up with soft, steamed-looking beef instead of nicely browned pieces with those slightly crispy edges.

Sear the Beef in Batches

This is where a lot of people go wrong. If you crowd the pan with too much beef at once, the temperature drops fast and the meat starts to steam instead of sear. You won’t get that nice browning on the outside.

Work in two batches, spreading the slices out in a single layer with a little space between each piece. Let them sit without moving for a full 1-2 minutes so a crust forms before you flip.

It takes a few extra minutes, but the difference in flavor and texture is huge. Browned beef tastes way better than grey, steamed beef.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Mongolian Beef
• Gluten Free Orange Chicken
• Gluten Free Crispy Sweet & Sour Chicken
• Gluten Free Sesame Chicken

FAQ

Can I use coconut aminos instead of tamari?

Yes, coconut aminos work as a great swap for tamari in this recipe. Just keep in mind that coconut aminos are naturally sweeter and less salty, so you may want to reduce the brown sugar slightly and add a small pinch of salt to balance things out.

The final dish will taste a little different, but it will still be delicious and stays completely gluten free.