Beef and broccoli

If you are celiac and go to any Chinese food place the only thing you can eat is rice (maybe). 

My favorite recipe for beef and broccoli had flour in it both in the soy sauce and the thickening. 

The local grocery store had beef flank steak on sale today so I thought I would give this recipe a try.  The recipe calls for low sodium soy sauce and I couldn't find any gluten free low sodium so I gave the recipe a try with normal sodium. The final product was way too salty. It was perfect for my salt loving boys. 

The recipe is a little more complex from what I usually do but still not to hard and worth it!

Here it's the recipe:

1/2 tsp baking soda

1tps sugar

1tbsp corn starch

1 tbsp low sodium gluten free soy sauce

2 tbsp vegetable oil

1 1/2 lbs flank steak sliced into strips.

1. Whisk baking soda, sugar, corn starch, soy sauce, water, and oil. Cover steak with marinade and refrigerate for at least an hour. 

1/2 cup low sodium gluten free soy sauce.

2 tbsp brown sugar

1/2 tap garlic powder ( you can use 4 cloves of garlic instead)

2 tbsp corn starch

1tbsp apple cider vinegar (I have left this out before and it still worked)

3 tbsp vegetable oil

2 heads broccoli (I use carrots and zucchini sometimes)

1. Stir together soy sauce, brown sugar, garlic, corn starch, and vinegar. Set aside.

2. In a large frying pan, heat 2 tbsp of oil over high heat. Add vegetables and saute for 3 minutes. Put in a bowl and set aside.

3. Reduce heat to medium high.  Add 1 tbsp of oil to pan. Add meat and half the sauce mix. Cook for 3-4 minutes, stirring often. Stir in vegetables and remaining sauce. Cook for 1 minute more. Serve over rice.