Author Angela Litzinger at test.angelaskitchen.com
Ingredients
3tablespoonsoildivided
1 1/2poundsbeef steak
3/4cupgluten free beef broth
5tablespoonsgluten free soy sauce
4teaspoonscornstarch
4teaspoonsgarlicminced
1 1/2teaspoonsgrated fresh gingergrated
1medium head bok choythinly sliced, green tops sliced and set aside
2carrotcut in half the long way, then thinly sliced
2 1/2cupssmall broccoli florets
8oz.container sliced fresh mushrooms
6green onionsscallions, bias-sliced into 2-inch lengths
Instructions
To make beef easier to slice thinly, partially freeze beef by placing in the freezer for 20-30 minutes. Trim fat from beef. Thinly slice beef across the grain into thin strips. Set aside.
In a small bowl stir together the beef broth, soy sauce, cornstarch, garlic and ginger; set aside.
In a wok or large skillet heat 1 tablespoon oil over medium-high heat. Add sliced bok choy (not the green tops yet), broccoli, mushrooms, and green onions. Stir-fry for 4 or 5 minutes or until vegetables are crisp-tender. Remove from pan. Set aside.
Carefully add the last tablespoon of oil to pan. Add beef; stir-fry for 2 to 3 minutes or until brown. Add vegetables back to skillet along with sliced bok choy tops. Stir sauce. Add sauce to pan. Cook and stir continuously until sauce is thickened and bubbly.
Serve immediately over hot cooked brown rice or quinoa.