Ingredients
Scale
- 1 flank steak, cut in small strips
- 1 tablespoon sesame oil
- 1 tablespoon tapioca flour (or arrowroot works too)
- 1 small/medium yellow onion, sliced
- 2 broccoli florets, cut into bite sized pieces
- 2–3 scallions, chopped
- toasted sesame seeds for garnish
Marinade
- 1/4 gluten free soy sauce
- 2 tablespoons sesame oil
- 2–3 garlic cloves, chopped fine
- 2 tablespoons fresh ginger, minced
- 1 tablespoon honey
- 1 heaping tablespoon orange zest
- 1/4 gluten free soy sauce
- 1 teaspoon sesame seeds
Instructions
- In a medium sized bowl, add the sliced flank steak and marinade. Toss to combine. Refrigerator for at least 1 hour.
- In a small bowl, combine the fresh ginger, honey, orange zest, soy sauce and sesame seeds. Set aside.
- After the steak has been marinated, remove from refrigerator. Add the tapioca flour to the steak and mix to coat the steak. Heat a large cast iron pan or wok on high heat. Add 1 tablespoon of sesame oil to the pan. When the pan is hot, add the steak and cook until just browned on the outside. Remove and place on a plate or in a bowl.
- Add the sliced onion to the hot pan. Sauté for 2 minutes or until they start to soften and brown. Add the broccoli. Cover and lower the heat to low. Let cook 2-4 minutes, depending on how cooked you like your broccoli.
- Remove lid and turn the heat up to high. Add the steak along with the ginger, honey and orange juice mixture. Combine everything – tongs work great. Add the scallions and more sesame seeds if desired.
- Serve right away with hot sauce on the side.
Enjoy with jasmine rice, rice noodles or alone.
Notes
To cut a flank steak. Lay it flat on a cutting board. Cut it in 3 equal sized large strips, against the grain. Using 1 large strip at a time, cut with the grain to form about 2-3 inch pieces.
Gluten free Soy Sauce (also called Tamari) can be replaced with Coconut Aminos to make this Soy free.
- Prep Time: 60
- Cook Time: 25
- Category: beef
- Method: stove-top