Author Angela Litzinger at test.angelaskitchen.com
1 1/4poundsbeefthinly sliced
3tablespoonscorn starch or tapioca starch
2 to 3tablespoonsolidivided
5cupsbroccoli floretessliced bok choy, pea pods, or combination
1/2cupgluten free beef stock or broth
1/3cupgluten free soy sauceedit: use reduced sodium, if available
1teaspoonpeeled and finely minced fresh ginger
4green onionsthinly sliced, plus more for garnish
In a bowl, toss beef with corn starch using a fork. Set aside.
Heat one tablespoon oil in skillet over medium-high heat. Add broccoli or other veggies and stir fry until crisp-tender. Set broccoli aside in a bowl.
Add another tablespoon oil to skillet. Over medium-high heat and working in batches, stir fry beef until browned and cooked through. Remove cooked beef to bowl with broccoli. Continue to cook remaining beef, using remaining oil if needed, until all beef is cooked through and removed from pan.
In the same skillet beef was cooked in add beef stock, soy sauce, brown sugar, garlic, and ginger. Heat, scraping up brown bits from pan. Bring to boiling, allowing to boil 2-3 minutes until slightly thickened.
Add beef, broccoli and green onions, stirring until everything is coated with the sauce and heated through.
Serve over rice, quinoa, "riced" cauliflower, over baked sweet potatoes or on a bed of greens.