Gluten Free Asian Beef and Broccoli

Asian Beef and Broccoli is a restaurant favorite that can be made right at home with just a handful of ingredients.  Adapting the recipe to be gluten free was easy, so why haven’t I made it in a while?  The short answer, sodium.

These days our meals not only have to be gluten free, but also lower in sodium for my husband.  That means many of my Asian inspired meals have gone on the back burner.  With that in mind, I am on a mission this year to makeover some of my favorite gluten free recipes with less salt.  This was our first meal of the new year and I dare say it was a success.

Would you believe my original recipe used 1/4 cup of gluten free soy sauce and 1/4 cup of hoisin sauce?  That’s a lot of sodium!

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In this recipe remake, I’m using Coconut Aminos, a new condiment in my kitchen that is much lower in sodium than gluten free soy sauce or tamari.  I have substituted Coconut Aminos in many of my recipes that call for soy sauce.  And a little Hoisin Sauce goes a long way, I cut the original 1/4 cup down to 2 tbsp. and it was still delicious.

4 Servings

Ingredients:

• 1 lb. sirloin tips or petite sirloin (top sirloin), cubed
• 1 tbsp. coconut aminos
• 1 tsp. dark brown sugar
• 3 garlic cloves, sliced thin
• 1-1/2 tsp. sesame oil, divided
• 2 tbsp. olive oil, divided
• 1/4 tsp. powdered ginger
• 2 tsp. fresh chives
• pinch red pepper flakes
• 1 large broccoli crown (about 2 cups)
• 2 tbsp. gluten free Hoisin sauce
• 1 tsp. sesame seeds, toasted
• rice or gluten free rice noodles for serving

Preparation:

Once you start cooking this dish comes together very quickly, so measure and prep all of the ingredients ahead of time.

For the marinade, whisk together 1 tbsp. coconut aminos, 1 tsp. brown sugar, the garlic slices, 1 tbsp. of olive oil, 1/2 tsp. of sesame oil, 1/4 tsp. powdered ginger, chives and pinch of red pepper flakes.

Cut the sirloin (uncooked) into 1″ cubes and add to the marinade.  Cover and let it stand at room temperature for 30 minutes.

Toast the sesame seeds in a dry skillet, watching closely that they don’t burn.  Set aside for garnish.

Next, cut the broccoli into uniform pieces.  Steam 5 minutes.  Remove the steamer basket from the heat and set aside while you finish the dish.

Add the remaining tbsp. olive oil and 1 tsp. sesame oil to the skillet and begin browning the beef.  Don’t crowd the pan, do it in 2 batches if needed.  Discard any marinade left in the bowl.

Stir in 2 tbsp. hoisin sauce.

Finally, add the broccoli to the skillet and toss with the beef.

Let it cook for another minute or so, then transfer to a platter.  Garnish with toasted sesame seeds and either toss with rice noodles or serve with rice.

Here I served with Annie Chun’s Pad Thai rice noodles.

Shown here, served with rice.

So, were you thinking of ordering takeout?  Try this instead, you will love it!

Notes ♪♫ Coconut Aminos contain about 1/10th the sodium of gluten free soy sauce.  If you aren’t worried about sodium, try a gluten free soy sauce or tamari.  I like San-J Tamari, which also comes in a lower sodium version that is completely gluten free.

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