Beef and Broccoli

Recently I had such a craving for beef and broccoli I could hardly stand it. This craving went on for a few days. I could not get out to P.F.Changs China Bistro so I went to the net. I Googled Gluten Free Beef and Broccoli and this is what I found. Gluten Free Betty's Beef and Broccoli  Right after making and eating this phenomenal version of this famous dish I posted a comment and requested that I post it here for you dear reader.

Recipe tip: I used peanut oil instead of olive oil. I was running low on olive oil and needed it for another recipe. I also used fresh broccoli. Betty's tip for partially thawing the steak is right on!

Gluten Free Betty's Gluten Free Beef and Broccoli

1 pound beef steak

1/4 cup gluten free soy sauce

3 Tablespoons brown sugar

2 Tablespoons cornstarch

1 1/4 cup cold water

16 ounces frozen broccoli florets

2 Tablespoons olive oil

2 cloves minced garlic

2 teaspoons sesame oil (this is the secret to make it taste like it came from a fabulous restaurant)

Combine soy sauce, sugar, corn starch, and water in a small bowl and set aside.   Cut steak against the grain into thin strips about 1/4 inch thick.  I find it's easiest to cut the steak when it's frozen (thaw it for 30 minutes so that it's not rock solid).  Heat a large skillet to medium high.  Put the olive oil and steak in the skillet and cook both sides until brown, about 4-5 minutes.  Steam broccoli in the microwave or in a steamer while steak is cooking.  When the steak is brown, add the garlic and cook for 1 minute.  Pour the soy sauce mixture over the meat and cook until it begins to thicken.  Stir in the sesame oil.  Remove from heat, stir in the steamed broccoli and serve over rice.

I can see myself making this on a regular basis. I also see myself entertaining with this dish. Enjoy!

Thank you, thank you Gluten Free Betty

Spiced Meatballs

My aunt gave this recipe to me years and years ago and I dedicate this post to her. The only change I had to make to it was to use gluten free bread crumbs. Delicious doesn't even begin to cover it. There are many ingredients each vital to the magnificent results. These meatballs are a crowd pleaser but you might just want to keep a few for yourself for later. I make these meatballs primarily for special occasions including Christmas Eve, New Year's Eve, birthdays, Superbowl parties, etc...

Meatballs
1 lb. ground beef (ground chuck works well)
2 eggs well beaten
3/4 cup gluten free bread crumbs (I have used Pamela's bread machine bread and Schar premade crumbs)
2 tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp. prepared horseradish
1/4 tsp. pepper
1/8 tsp. hot sauce

Sauce
2-3 Tbsp. butter
1/2 cup ketchup
 1/2 cup chili sauce
1/3 cup firmly packed brown sugar
3 Tbsp. cider vinegar
2 Tbsp. finely chopped onion
1Tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
4 drops hot sauce

Garnish
chopped green onion (optional)

Combine first eight (Meatball) ingredients, mix well and shape into 1" balls. Saute meatballs in butter until browned, drain on paper towels, set aside.
 Combine Sauce ingredients in a large sauce pan; bring to a boil. Reduce heat and simmer 5 minutes. Add meatballs and simmer for an additional 10 minutes.  Garnish with chopped green onions.
Keep meatballs warm in a chaffing dish if you have one. I don't have one, but have never had any problem just putting them in a serving bowl. Enjoy!

Yields 36 meatballs.