This easy gluten free beef and broccoli meal with become a weeknight favorite. It takes less than 30 minutes to make and it's gluten free, soy free and corn free.
Combine the beef broth, coconut aminos, sesame oil, red pepper and garlic in a small bowl. Whisk together.
1 ¼ Cup Gluten Free Beef Broth, ¾ Cup Coconut Aminos, 1 Tablespoon Sesame Oil, ¾ teaspoon Red Pepper Flakes, 1 Tablespoon Minced Garlic
Cut the flank steak into bite sized pieces, about 1-inch by 1-inch.
1 pound Flank Steak
Transfer the steak pieces into a large saute pan with a lid. Pour the beef broth over the steak.
Cover and bring to a simmer over medium heat. Cook about 15 minutes, stirring occasionally.
Once beef has browned, add the broccoli florets. Cover and continue to cook until broccoli is done to your liking.
4 Cup Broccoli
Reduce the heat to low.
Combine the starch and water in a small dish. Stir together to make a slurry. Make a well in the middle of the beef/broccoli. While whisking the broth, pour the slurry into the dish. It will begin to thicken almost immediately.
2 Tablespoon Tapioca Starch, 2 Tablespoon Water
Cook for 1-2 minutes to allow all of the broth to thicken. Serve immediately over rice or cauliflower rice.
Notes
STORAGE: You can store the beef along with the prepared rice in an airtight container in the refrigerator for up to 4 days. To reheat simply microwave until warm, about 2-3 minutes on high heat. Ensure the dish reaches a minimum internal temperature of 165 degrees for food safety.