I didn’t eat all that much Chinese food before going gluten free but we always want what we can’t have and since going gluten free, I often crave my favorite Chinese dishes like crispy spicy beef, crab rangoon and egg rolls. It’s nearly impossible to get gluten free Chinese food, at least the kind I’m talking about. P.F. Chang’s has a wonderful gluten free menu but if you want the down and dirty, greaseball stuff, you are generally out of luck. I finally broke down and decided to make my own beef and broccoli, and shockingly, it was even better than Panda Express!!! This recipe was absolutely delicious, cheap to make and the leftovers were even better the next day. Give it a try!
Beef Stir-Fry
Adapted from Dishing the Divine
Ingredients:
- 1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain in to 1/8-inch-thick slices
- 3 tbsp gluten free soy sauce (Tamari)
- 1 tbsp dry sherry
- 2 tbsp chicken broth
- 5 tbsp oyster-flavored sauce (see the pic for a great gluten free brand!)
- 1 tbsp light brown sugar
- 1 tsp toasted sesame oil
- 1 tsp corn starch
- 1/2 tsp red pepper flakes
- 6 medium garlic cloves, pressed
- 1 piece (1 inch) ginger, minced
- 3 tbsp peanut or vegetable oil, divided
- 1 1/4 lb broccoli, florets cut into bite sized pieces, then sliced in half
- 1 cup chopped fresh pineapple
- 2/3 cup water
- 1 small red pepper, cored, seeded, and cut into 1/4-1/2 inch strips
Combine beef and soy sauce in a sealable container and refrigerate at least 20 minutes or up to 1 hour, shaking once.
In a small bowl, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch.
In a separate bowl combine garlic, ginger, and 1 1/2 teaspoons peanut oil.
Drain beef and discard the liquid. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until just smoking.
Add half of beef to skillet separate the pieces and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer the cooked beef to medium bowl. Heat the another 1 1/2 teaspoons peanut oil in skillet, and repeat with the remaining beef.
Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking.
Add broccoli and cook for 30 seconds; add water, cover the pan, and lower heat to medium. Steam broccoli about 2 minutes; test to make sure it is crisp but tender then transfer to paper towel–lined plate.
Add the remaining 1 1/2 teaspoons of peanut oil to skillet; increase heat to high and heat until just smoking.
Add bell pepper and pineapple and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
Use a spoon or spatula to move the peppers and pineapple to the edges of the skillet. In the center of skillet; add the garlic and ginger to the empty area and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir the mixture into peppers and pineapple.
Return the beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.
Serve over rice.
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