I Have Allergies

Enjoy a my-allergy-friendly beef & broccoli recipe with an unusual soy sauce replacement – mushroom broth!

Beef & Broccoli Stir Fry

Ingredients

(prepares 5 servings)

• 1-3/4 lbs flank steak, sliced thin against the grain.
• 2 large heads of broccoli, cut into bite-size florets
• 1/2 cup of mushroom broth
• 1 tbsps fresh ginger, minced
• 1 tbsps tapioca starch
• 1 tbsps honey
• 1 tbsps olive oil
• 1 cup cooked quinoa, warm
  • alternate to white rice

Instructions

1. Whisk mushroom broth, honey, minced ginger, and tapioca starch in a small bowl
   • you will have to cook in batches if you don’t have a wok; double your sauce recipe to ensure that you have enough to work multiple pans
2. Heat 1 tablespoon oil in a large wok over high heat until shimmering; reduce heat to medium-high
3. Sear beef slices in batches until browned, then remove from the pan and set aside
4. Add remaining oil and broccoli to the wok with 2 tablespoons of water
5. Cover and steam broccoli until bright green and tender-crisp
6. Return beeft to the wok and pour in the prepared sauce mixture
7. Toss constantly for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli
8. Serve immediately over warm quinoa

Conclusion

MJ & I absolutely loved this dish and give it the only solid A so far. It’s going into rotation and packs up great to make lunches.

As you might have read on previous posts, I discovered that I have a coconut allergy & couldn’t use it as a soy sauce replacement for this recipe. When I first saw the mushroom broth recipe, I was concerned that I wouldn’t like it & that I would have wasted an entire dinner that no one would eat.

However it turned out great — better than traditional broccoli and beef, IMO, because I wasn’t feel crappy after eating it due to allergies! Go ahead and try this one unaltered and see how you like the mushroom broth!