Categories: Asian

Ingredients

• 1-1/4 pound flank or sirloin steak, cut very thin against the grain
• 1/2 cup + 2 tablespoons reduced sodium gluten-free Tamari, divided
• 2-1/2 tablespoons Bob’s Red Mill Gluten-Free Sweet Rice Flour, divided
• 3/4 cup gluten-free chicken broth
• 1/4 cup brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red chili pepper flakes (or more or less)
• 4 cups broccoli florets
• 1 red bell pepper, seeded and sliced
• 1/4 cup water
• 2 tablespoons grapeseed or vegetable oil, divided
• Cooked rice, for serving
• Sesame seeds for garnish
• Green onion, chopped for garnish

Directions

1. Add steak, 2 tablespoons gluten-free Tamari, and 1 tablespoon Sweet Rice Flour to a large Ziplock bag then seal and squish to evenly coat. Place bag into the refrigerator to marinate for 20 minutes.

2. Meanwhile, add remaining ½ cup gluten-free Tamari, remaining 1-1/2 tablespoons Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.

3. Heat a large wok or non-stick skillet over high heat then add water and broccoli. Stir fry until broccoli is crisp tender, 2-3 minutes, then remove to a plate and set aside. Repeat the process with the red bell pepper.

4. Heat 1 tablespoon grapeseed oil in wok then add ½ the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli then cook remaining beef in remaining 1 Tablespoon oil, and then add to plate.

5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into wok then stir to combine. Garnish with sesame seeds and green onion. Serve over cooked rice.

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