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Gluten Free Mongolian Beef with Broccoli

Gluten Free Mongolian Beef
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Experience the delightful flavors of homemade Gluten Free Mongolian Beef with Broccoli, a dish that captures the essence of your favorite takeout while being soy-free and gluten-free. This easy-to-make recipe features tender flank steak coated in a savory sauce made from coconut aminos, garlic, and ginger, perfectly complemented by vibrant broccoli florets. Whether you’re serving it over fluffy jasmine rice or light cauliflower rice, this meal is sure to please the whole family. With just a few simple ingredients and steps, you can whip up this wholesome and nutritious dinner that’s perfect for any occasion.

Ingredients

Scale
  • 1/3 cup coconut aminos
  • 1/4 cup beef broth
  • 1 tbsp rice vinegar
  • 3 cloves garlic (minced)
  • 1 thumb ginger (grated)
  • 2 tsp coconut sugar
  • Salt and pepper
  • 2 tsp arrowroot starch
  • 3–4 tbsp avocado oil
  • 1 1/2 cup broccoli florets
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1.5 lb flank steak
  • 3 green onions (sliced into 1" strips)

Instructions

  1. In a mixing bowl, combine coconut aminos, beef broth, arrowroot starch, minced garlic, grated ginger, salt, and pepper. Whisk until smooth.
  2. Heat 1-2 tbsp avocado oil in a large deep skillet over medium heat. Add broccoli with a pinch of salt; sauté for 6-7 minutes until tender. Remove and set aside.
  3. Season flank steak with salt and pepper; slice against the grain into bite-sized pieces. Coat each piece with arrowroot starch.
  4. In the same skillet, heat 2 tbsp avocado oil over medium-high heat. Cook half the steak for 2-3 minutes per side until crispy; repeat with remaining steak.
  5. Pour in the sauce mixture, scraping up browned bits from the pan. Simmer for 3-4 minutes until thickened.
  6. Return broccoli and cooked beef to the pan along with sliced green onions; toss to coat in sauce. Serve hot over rice or cauliflower rice.

Nutrition

Find it online: https://trandtaste.com/gluten-free-mongolian-beef/

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