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Gluten Free Mongolian Beef with Broccoli

Gluten Free Mongolian Beef
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Indulge in the delightful flavors of Gluten Free Mongolian Beef with Broccoli, a savory stir-fry that brings restaurant-quality taste right to your dinner table. This dish features tender flank steak paired with crisp broccoli, all enveloped in a rich, soy-free sauce made from coconut aminos and spices. Perfect for busy weeknights or casual family dinners, this recipe is not only quick to prepare but also packed with wholesome ingredients. Simply serve it over steamed rice or cauliflower rice for a satisfying meal that everyone will love.

Ingredients

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

Instructions

  1. In a bowl, whisk together coconut aminos, beef broth, arrowroot starch, coconut sugar, minced garlic, grated ginger, salt, and pepper. Set aside.
  2. Heat 1-2 tbsp avocado oil in a large deep skillet over medium heat. Add broccoli florets and sauté for 6-7 minutes until tender. Remove from pan.
  3. Season flank steak with salt and pepper, slice against the grain into bite-sized strips, and coat with arrowroot starch.
  4. In the same skillet, heat 2 tbsp avocado oil and cook steak slices in batches for 2-3 minutes per side until crispy. Remove from pan.
  5. Pour prepared sauce into the skillet, scraping up browned bits; simmer for 3-4 minutes until thickened.
  6. Return broccoli and sliced green onions to the skillet; toss to coat in sauce and serve immediately over rice or cauliflower rice.

Nutrition

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