Ingredients: |
Ingredients: 2 pounds sirloin steak,
sliced into strips
1 broccoli head, cut into
florets
1 large Vidalia onion,
sliced thinly
6 tablespoons low
sodium gluten free
tamari
2 tablespoons hoisin
sauce
2 tablespoons dark
brown sugar
2 teaspoons chili sauce
1 teaspoon salt
1/2 teaspoon ground
black pepper
2 tablespoons grapeseed
oil
2 garlic cloves, finely
minced
2 teaspoons ginger,
peeled and minced
2-3 teaspoons rice flour
1/2 cup lower sodium
beef broth
4 scallions, sliced on bia
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Directions: |
Directions:1. Cut sirloin into narrow strips and set aside.
2. Cut the broccoli florets into bite size pieces and set
aside.
3. Cut the onion ends off, cut in half lengthwise (root
to tip), peel off skin. Lay cut side down and slice it
lengthwise into strips and set aside.
4. Combine, tamari, hoisin, brown sugar, chili sauce in
a large bowl.
5. Heat one tablespoon of oil in wok or large sauté
pan over medium high heat.
6. Season beef strips with salt and pepper and sauté
until browned. Cook beef in batches adding oil as
needed. Do not overcrowd the pan otherwise the
beef will not brown. Remove beef from pan and
set aside.
7. Add garlic and ginger to pan and cook for one
minute over medium heat.
8. Add onions and cook until softened stirring
occasionally.
9. Add tamari mixture to the onions and deglaze the
pan scraping up the bits in the bottom of the pan
with the spoon.
10. Add the broccoli florets, cover and simmer until broccoli is tender.
11. Bring pan to a simmer, pushing vegetables to the side making a space in the
middle of the pan.
12. While whisking, slowly sprinkle in a little (one teaspoon at a time) rice flour into
sauce, let sauce simmer for one to two minutes to see consistency changes.
Continue to whisk, adding small amounts of rice flour until sauce is slightly
thickened or desired consistency is reached.
13. Add beef back to pan and heat through.
14. Garnish with scallions. Serve with rice. |
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