Ingredients:
1 1/2 tbsp (22.5 mL) gluten-free corn starch
1/4 tsp (1.25 mL) fine sea salt, or to taste
1/4 tsp (1.25 mL) freshly ground black pepper, or to taste.
1/2 lbs (0.22 kg) sirloin beef tips, sliced 1/8 thick.
1 1/2 tbsp (22.5 mL) gluten-free corn starch
1/4 tsp (1.25 mL) fine sea salt, or to taste
1/4 tsp (1.25 mL) freshly ground black pepper, or to taste.
1/2 lbs (0.22 kg) sirloin beef tips, sliced 1/8 thick.
3 tablespoons olive or vegetable oil
1 florets from 1 head of broccoli
3 cloves of garlic, minced
1/4 cup (125 mL) onion, minced
3 tablespoons (45 mL) gluten-free soy sauce
a touch of sesame seed oil
pinch of crushed chili peppers (chili oil or sauce can be substituted)
1/3 cup (84 mL) water
1 florets from 1 head of broccoli
3 cloves of garlic, minced
1/4 cup (125 mL) onion, minced
3 tablespoons (45 mL) gluten-free soy sauce
a touch of sesame seed oil
pinch of crushed chili peppers (chili oil or sauce can be substituted)
1/3 cup (84 mL) water
Directions:
In a mixing bowl coat sliced beef with cornstarch, salt and pepper
Heat 2 tbsp (30 mL) of the oil in the wok or frying pan on med-high until hot, add beef and stir fry until cooked through. Removed beef to a clean bowl.
Add 1 tbsp (15 mL) oil to the wok along with garlic, broccoli and onion. Stir-fry until onion is translucent.
Add gluten-free soy sauce, water, chili peppers (or oil, or sauce) and sesame seed oil. When liquid is boiling place the beef back into the wok and fry, stirring constantly, until the sauce is thickened.
In a mixing bowl coat sliced beef with cornstarch, salt and pepper
Heat 2 tbsp (30 mL) of the oil in the wok or frying pan on med-high until hot, add beef and stir fry until cooked through. Removed beef to a clean bowl.
Add 1 tbsp (15 mL) oil to the wok along with garlic, broccoli and onion. Stir-fry until onion is translucent.
Add gluten-free soy sauce, water, chili peppers (or oil, or sauce) and sesame seed oil. When liquid is boiling place the beef back into the wok and fry, stirring constantly, until the sauce is thickened.
Makes 2-3 servings
