I love Chinese food and other Asian type dishes. Stir fry, fried rice, beef and broccoli, lettuce wraps, and many other things that are so popular in Chinese food restaurants in American are some of my favorite foods to eat.
However, a child with a tree nut, peanut, and sesame allergy has severely limited our ability to eat out at all, let alone a place that serves Chinese food.
So, my solution has been to recreate some of our favorite foods at home. Now, I know they are not quite the same, but I make a pretty good fried rice and I recently made one of the best broccoli beef dishes that I have ever made at home.
When I posted on Facebook recently about eating homemade Chinese food and how much we enjoyed it, several of you asked for the recipe. So, today I finally have the broccoli beef recipe for you. And it is really good.
It really is possible to recreate your favorite meals at home. It takes some time and some trial and error, but it can be done. And it is a lot cheaper to make your favorite meals at home.
Broccoli Beef Stir Fry
Broccoli Beef Stir Fry is a make at home version of a favorite recipe.
- 6 tablespoons soy sauce ( use gluten free soy sauce for gf version )
- 6 tablespoons of apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 3 cloves garlic
- 1 ¼ lb flank steak or other similar cut of steak, sliced into thin strips 2-3 inches long ( I used sirloin because it is what I had.)
- 3 tablespoons oil
- 2 tablespoons cornstarch
- 1 head of broccoli, trimmed and cut into bite size pieces
- rice noodles or rice for serving ( We like to use rice noodles for something a little different. You can find them in the Asian section at the grocery store.)
- In a shallow bowl or pyrex dish combine the first five ingredients.
- Add sliced beef and let sit for about 15 minutes. Turning once to coat meat.
- Heat 2 tablespoons of oil in a pan. Add meat in two batches, reserving marinade. Cook until lightly browned and almost done.
- Add ½ cup water to the pan to scraping up browned bits. Whisk cornstarch into the reserved marinade and add to pan.
- Bring to a boil, reduce heat and cook until slightly thickened.
- In a separate pan heat remaining 1 tablespoon of oil. Add broccoli and cook until bright green, but still crisp. This takes 3-4 minutes.
- Add cooked broccoli to meat and sauce.
- Cook rice or rice noodles according to package directions.
- Serve beef and broccoli over cooked rice or rice noodles.
Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 110mgSodium: 1053mgCarbohydrates: 24gFiber: 1gSugar: 6gProtein: 38g
Nutritional values are approximate and aren't always accurate.
Oh my goodness! My 7 yo also has peanut/sesame/nut allergies! She is always asking me does ANYONE else have the same allergies (sesame in particular) as she does, now I can tell her yes, someone else does she’s not the only one!
Recipe looks yummy! 🙂
@Elizabeth, No she is not the only one. My 13 yo daughter developed her tree nut, peanut, and sesame allergy about 1 1/2 years ago. It is amazing how many things those ingredients are in.
This sounds fantastic Lynn! Great that you really can recreate so many of them at home without nuts or seeds.
This looks delicious! We love Chinese food, but it’s so much cheaper to make your own.
Rice noodles is a blessing from God for my own gluten-free diet. And, my daughter is allergic to nuts, soy, corn, and much more. I was like…”Doh! No corn tortillas or flour tortillas too?”
So, I need to make almost everything from scratch. I’ve tried using the rice noodles for linguine with a chunky/thick clam sauce…came out soooo good. I haven’t made it in a super long time and wish I had written down the ingredients. I just remember using clams, cooked/strained mushrooms, and heavy cream….makes everything taste good. : )
@Julie Huey, I agree we love rice noodles since going gluten free. I have used them mainly for Asian type dishes, but we love them.
@Julie Huey, And no corn tortillas! That would be tough. 🙁 I can see why you would love rice noodles.
This dish looks very delicious, but my daughter is allergic to soy. I had no clue that it was everything….from the obvious like soy sauce to the not so obvious….like almost all the snack products, crackers, and bread. So, we switched over to oyster sauce. Personally, I prefer oyster sauce for Chinese cooking over soy sauce (my grandmother and mother used it and they are true authentic Chinese from the mainland), so it works out well.
@Julie Huey, I agree oyster sauce is really good and I use it in some things. We really enjoy it.
Courtney @ LivingABonaFideLife
Hey! I included this recipe in my recipe box! 🙂 Can’t wait to try it.
Living A Bona Fide Life: Recipe Box #12
Thank you! I’ve had a couple of unsuccessful attempts at homemade Asian and this one worked! I did do it a bit differently – I used all veggies, no beef, cooked everything (except rice) in one pan, and used balsamic vinegar because I was out of apple cider vinegar. Apple cider would have been better – the balsamic is a bit strong. But my people enjoyed it and we saved our extra sauce, which was plenty to do another meal.
My parents are super healthy, but I think this would work for them too…just sub liquid aminos for soy sauce and honey for sugar, and stick with all veggies. I’ll have to ask about corn starch, not sure if they eat that or maybe would need to go with agar powder.
I am glad it worked and you enjoyed it. I think the sauce would work well for all kinds of veggie stir fry type things.
I made this for dinner very yummy…Thank you