This was one of my mom’s go-to meals since I was a little kid, it’s great for busy families. And now it’s soy free!
INGREDIENTS
1 lb sliced beef such as flank or already sliced stir fry beef, sliced into thin pieces, about an inch long
1 lb broccoli florets, fresh or frozen (if frozen omit the water in the sauce)
2 tbsp neutral oil, such as avocado or olive
3 tbsp julienned ginger (or 1-2 tsp grated ginger added to the sauce)
Marinade and sauce:
¼ cup water
4 tbsp NIKIGO Original Soy Free Sauce
3 tbsp light brown sugar
1-½ tbsp corn starch
1 tbsp perilla oil (optional)
½ tablespoon sherry (optional)
2 tsp grated garlic (3 cloves)
¼ tsp ground white pepper (or black pepper)
DIRECTIONS
In a measuring cup, mix all the ingredients except the water to make a sauce. In a bowl with a lid, add the beef, then mix in the sauce to make a marinade. Put on the lid and place in the fridge for 30 minutes to tenderize the beef.
20 minutes into the beef marinating, in a large pan or wok, add the oil, broccoli florets and ginger. Cook on medium high until the broccoli is nearly tender, about 10 minutes.
Remove marinated beef from the fridge. If using fresh florets add the water to the mixture and mix in, but if using frozen skip this step as the frozen broccoli will give off enough water to form a nice sauce.
Add the beef and its marinade to the pan, and cook about 5 minutes until the beef is cooked and the sauce is thickened and glossy.
Serve hot with rice.
