Beef & Broccoli

No need for take-out anymore, this dish tastes just as fantastic as what you order from your favorite restaurant (plus the bonus of knowing for sure that it’s gluten free).


Freezing the steak for 30 minutes helps to firm it up so you can thinly slice the meat. Make sure to cut across the grain, this will ensure tender strips of meat that are easy to chew.


Use some of the sauce to marinate the meat, reserving the rest for the finishing sauce.


Quickly steam broccoli until tender crisp, then set aside. Over high heat, cook the meat in small batches until fully cooked 2-3 minutes. Cooking in batches allows the moisture from the meat to quickly evaporate, instead of building up into a pool of liquid where the meat will steam rather than sear.


Add reserved sauce into hot skillet and boil until thick. Add beef, broccoli, baby corn, and any other veggies you like, tossing to coat.



Beef & Broccoli

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • 1 lb flank steak thinly sliced against the grain
  • 3 Tbsp peanut or olive oil
  • 1 lb broccoli florets
  • 1 cup baby corn optional


  • 1/3 cup GF soy sauce
  • 1/4 cup cornstarch
  • 3 Tbsp cooking sherry
  • 2 Tbsp brown sugar
  • 1 Tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1/4 cup GF beef broth
  • 3 Tbsp GF oyster sauce
  • Pepper to taste


  • For the sauce, in a small bowl combine the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Reserve 2/3 of the sauce for later, using the rest to marinate the sliced meat (cover and let marinate in fridge for 45 minutes).
  • Add 2-3 Tbsp of water to a wok or skillet and bring to a boil. Add broccoli, cover and cook for 2-3 minutes until tender crisp. Remove from pan and set aside.
  • Drain any water and allow water to evaporate completely from pan. Add oil and heat until almost smoking. Drain marinade and sear meat for about 1 minute on each side, do this in several batches, otherwise too much moisture will be released from the meat and you’ll steam rather than sear it. Remove from pan and set aside.
  • Pour the reserved sauce into the skillet, along with beef broth and oyster sauce. Bring to a boil and allow to reduce until thick. Once the sauce is the thickness you like, stir in the broccoli, beef and baby corn, tossing to coat.
Tried this recipe?Let us know how it was!
See also
Savory Braised Short Ribs


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  1. I’ve never tried using fish sauce with Chinese food, I mainly use it for Thai dishes only. I guess you could replace the oyster sauce, but I would only start with a tablespoon and taste it – it can be pretty powerful stuff!

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