Chinese food is one of my favorites but there are a few things that are hard to make or eat when you have food allergies. Beef and broccoli is one of those.
I found a delicious recipe that I was able to make a few changes to in order to make it allergy friendly. My kids didn't even recognize or detect any of the changes. They just gobbled it down.
This weekend was a very different one. We were able to get some family members together to celebrate graduation and even got some pool time in before the storm came in and dropped temperatures from the nineties into the fifties.
My son spent most of his pool time bugging his sisters. We did make it three minutes and fourteen seconds as the record time for him not bugging his sisters while swimming. And that's because it took him about three minutes and fourteen seconds to steal every floatie in the pool before they caught on to what he was doing.
Beef and Broccoli in Under Thirty (Minutes)
FOR THE MARINADE
- ⅔ c. low-sodium gluten free soy sauce
- 1 tbsp lime juice
- 3 tbsp. packed brown or coconut sugar
- 2 tbsp cornstarch or arrowroot powder
- Salt and pepper, to taste
- 1 lb sirloin steak, sliced thinly against grain (we used 1 lb shaved steak)
- 2 tbsp oil
- 3 cloves garlic, minced
- ⅓ cup low-sodium beef (or chicken) broth
- 1 head broccoli, cut into florets or 1 10oz bag frozen broccoli florets, thawed
- Sesame seeds or diced green onions for garnish
White or brown rice for serving
In a bowl, mix together the soy sauce, lime juice, brown or coconut sugar and corn or arrowroot starch. Sprinkle the steak with salt and pepper. Heat the oil to medium heat and add the steak. Cook until browned and seared, about two minutes each side. Remove the steak from the pan and then set aside.
In the saucepan, stir in the garlic and cook for approximately one minute until fragrant. Stir in the sauce mixture and cook until simmered then add in the broccoli florets. Cook broccoli florets until tender, about five minutes. Add the steak back to the mixture, stir and heat meat. Remove from heat. Serve over rice, garnish with sesame seeds and green onion if desired.