25-Minute Gluten-Free Beef and Broccoli
This gluten free beef and broccoli recipe is healthy, fast, and incredibly flavorful — a clean, allergy-friendly version of the classic takeout dish. Made with tender beef strips, crisp-tender broccoli, and a glossy, refined sugar-free sauce using tamari and coconut sugar, this 25-minute stir fry is perfect for weeknight dinners, meal prep, or anyone needing gluten-free, dairy-free, and nightshade-free meals.
Equipment
- Large Skillet or Wok
- mixing bowls
- whisk
- cutting board
- sharp knife
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 4 cups fresh broccoli florets
- 2 tbsp avocado oil, divided
- 3 tbsp water (for beef slurry)
- 2 tbsp cornstarch (for beef slurry)
- 1/3 cup low-sodium tamari (gluten-free)
- 1 tbsp coconut sugar
- 1 tbsp cornstarch (for sauce thickening)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger or ginger paste
- Salt and pepper to taste (optional)
Instructions
- In a small bowl, whisk together tamari, coconut sugar, cornstarch, sesame oil, garlic, and ginger until smooth. Set aside.
- In another bowl, mix 3 tbsp water with 2 tbsp cornstarch to create a slurry. Add sliced beef and toss until all pieces are coated.
- Cut broccoli into uniform bite-sized florets if not pre-chopped.
- Heat 1 tbsp avocado oil in a large skillet over medium heat. Add broccoli and cook 3–4 minutes until bright green and crisp-tender. Remove and set aside.
- Add remaining 1 tbsp oil to the skillet and increase heat to medium-high. Spread beef in a single layer and cook 1 1/2–2 minutes per side until browned.
- Return broccoli to the skillet. Whisk the sauce again (cornstarch settles) and pour it over the beef and broccoli. Bring to a boil, stirring 1–2 minutes until the sauce thickens and becomes glossy.
- Remove from heat and serve immediately over rice, cauliflower rice, or noodles.
Notes
Variations:
• Add snap peas, carrots, edamame, or onions.
• Add crushed red pepper for heat.
• Serve low-carb over cauliflower rice or spaghetti squash. Tender Beef Tips:
• Freeze steak for 10 minutes before slicing for thinner strips.
• Always slice against the grain. Meal Prep:
Holds well in the fridge for 3–4 days. Reheat gently to avoid overcooking. Slow Cooker Holding Tip:
After cooking, transfer stir fry to a slow cooker on KEEP WARM to hold for up to 2 hours without drying out.
• Add snap peas, carrots, edamame, or onions.
• Add crushed red pepper for heat.
• Serve low-carb over cauliflower rice or spaghetti squash. Tender Beef Tips:
• Freeze steak for 10 minutes before slicing for thinner strips.
• Always slice against the grain. Meal Prep:
Holds well in the fridge for 3–4 days. Reheat gently to avoid overcooking. Slow Cooker Holding Tip:
After cooking, transfer stir fry to a slow cooker on KEEP WARM to hold for up to 2 hours without drying out.