Approximate cooking time: 10 minutes
Serves 4
Ingredients:
- 2 Tbs olive oil
- 2 cloves of garlic, minced
- 1 1/2 lb petite sirloin steak, cut into very thin strips
- 2 Tbs lemon juice
- 2 tsp freshly grated ginger
- 2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1/4 to 1/2 cup gluten free chicken broth
- 2 cups broccoli, cut into flowerets
- 2 cups carrots, thinly sliced
- 1 green onion, thinly sliced
Directions:
- Heat the 1 tbsp olive oil and garlic in a large skillet over medium-high heat.
- Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan. In a small bowl mix lemon juice, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
- Heat pan again over medium heat. Add 1 tbsp olive oil when pan is hot. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat. Cook over medium heat until broccoli is tender.
- Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
- Stir beef in until it’s coated with sauce, and let simmer for a few minutes until beef warmed through.
Photo Credit: The Second Lunch
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