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  • Writer's pictureJoe Centineo

The Sunday Cookbook: Soy-Free Beef and Broccoli

Updated: Jun 26

This easy beef and broccoli recipe has a soy-free sauce that's quick to make! For foodies with food allergies, it comes close to what takeout tastes like, just with safe ingredients!



The Sunday Cookbook Soy-Free Beef and Broccoli - joseph centineo - food allergy recipes

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Amanda and I are continuing our recreations of our favorite takeout dishes. Just in case you missed any of them, here is what we have done so far:


It only seemed natural to keep this series going, adding in what is, hands down, one of my favorite dishes to order when getting Chinese food. Beef and Broccoli is a classic and pairs so perfectly when served over rice. Technically, I prefer it on the side of my rice, but Amanda goes fully in with having it over rice.


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Amanda never had Beef and Broccoli as a takeout option. Growing up allergic to red meat, this was a big NO-NO for her. When she did grow out of that allergy, she experienced what so many other food allergy people go through; she got so accustomed to not eating meat, that she didn't eat it even when it was safe.


Flash forward, and now takeout is hard for us to do with her over 12 food allergies, one being soy and the other being having to only eat grass-fed meats. We may not be able to order in but we are always up to the challenge of cooking up what we would have ordered, making it safe and just as delicious as the "real" thing.


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Let's get into it!



The Sunday Cookbook:

Soy-Free Beef and Broccoli

 

Ingredients

  • For the Sauce:

    • ½ cup soy-free soy sauce or bone broth

    • ½ cup water

    • ½ teaspoon apple cider vinegar or rice vinegar

    • 1 teaspoon garlic powder

    • salt and pepper, for taste

    • 1 tablespoon toasted sesame oil

    • 1 teaspoon freshly grated ginger

    • up to 3 tablespoons of arrowroot startch, or startch of choice

    • up to 3 tablespoons of water

  • For the Beef:

    • 1 pound flank steak, thinly sliced

    • ¼ cup arrowroot starch, or starch of choice

    • 2 tablespoons sesame oil, or cooking oil of choice

    • 4 cloves of minced garlic

    • 1 onion, cut into wedges

    • 3 to 4 cups broccoli florets

    • Salt and pepper, for taste

  • For assembly:

    • Rice of choice, cooked

    • Scallions, for garnish - optional


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Directions

  1. In a small mixing bowl, whisk together the soy-free soy sauce, water, and vinegar. Season with the garlic powder, salt, and pepper, then whisk one last time to combine.

  2. In a small saucepan, heat the oil over medium-low heat on the stove. Add in the ginger and let cook for about 1 minute.

  3. Add the mixture from the mixing bowl into the saucepan and stir with either a small whisk or a rubber spatula. Cook until it reaches a light boil then switch the heat to low.

  4. In the small mixing bowl, add 1 tablespoon starch and 1 tablespoon water. Whisk the two together to create a thick paste-like texture, before adding into the small saucepan and whisking/stirring frequently. This should start to thicken up the sauce. If you want the sauce to be thicker, repeat this step to add more startch. Only add one tablespoon at a time to control how thick the sauce becomes. Once the sauce reaches your desired texture, remove it from the heat and set aside.

  5. Add the thinly sliced flank steak and startch into a ziplock bag or mixing bowl. Toss until the startch is coated evenly on all slices of steak. Set aside.

  6. In a wok, heat the oil over medium heat on the stove. Add the garlic and onions to cook. You want the onions to be softened but still have a crunch. Once they reach the desired texture, remove them from the wok, leaving the oil behind, and place them in a clean mixing bowl.

  7. Add the broccoli to the wok. Season with salt and pepper and cook until the florets reach desired readiness. You will want the broccoli cooked similar to how we cooked the onions; cooked enough but still maintaining a crunch to them. Once ready, remove the broccoli from the wok and in to the garlic and onion bowl, still leaving behind as much oil as you can.

  8. Add the coated steak evenly into the wok, making sure the steak is not just sitting in a ball at the center but is as spread out as you can make it, ensuring even cooking. Cook until the steak is about 3/4 ready.

  9. Incorporate the cooked veggies back into the wok, along with the sauce. Toss until everything is fully coated in the sauce. If needed, slowly add in some water to loosen up the sauce.

  10. Once the steak is cooked, cut the heat and serve over or on the side of rice. Garnish with chopped scallions and enjoy!

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