A soy allergy can mean the end to so many delicious recipes, but not anymore. You can still enjoy a take-out favorite with this Soy Free Beef and Broccoli Recipe. Made with our homemade "no soy, soy sauce," fresh broccoli florets and tender strips of flank steak - you're not going to miss the soy!
Rating: 4 Stars
What others are saying: Brandi - "Finally a recipe that tastes so close to soy sauce you can hardly tell the difference. This whole dish was good."
Ashanti - "I'm allergic to soy and I have missed it. I am super thankful to have found your recipe."
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Joanna's Personal Plate
Soy Free: Once you make this soy sauce, you can use it in all your favorite dishes that call for soy sauce! We love Chinese take-out, but with a soy allergy, it is literally impossible to order from any Chinese restaurant.
Make Ahead: Make the soy free sauce ahead of time and store it in the fridge. I store mine in a mason jar and pull it out when needed. The sauce will keep in the fridge for 3 weeks when stored in an airtight container.
Personal Tip: Chill the flank steak in the freezer for 15 minutes. This helps you when it comes to slicing this cut of meat thinly.
Ingredients needed to make soy free soy sauce:
- 2 cups beef broth
- 2 teaspoons blackstrap molasses
- 1 tablespoon garlic, smashed
- ½ teaspoon salt
- ½ teaspoon rice vinegar
How to make soy free soy sauce?
Combine all of the above ingredients in a saucepan and simmer for 15 minutes uncovered, until slightly reduced.
Ingredients needed to make Soy Free Beef and Broccoli:
- homemade soy sauce (see recipe above or below in the recipe card)
- baking soda
- sugar
- arrow root powder or cornstarch, if not gluten free
- water
- vegetable oil
- flank steak
- brown sugar
- garlic
- flour
- sherry
- extra virgin olive oil
- broccoli
- cooked rice
How do you make Soy Free Beef and Broccoli?
- Make the sauce first.
- Marinate the meat by whisking together your baking soda, sugar, corn starch, homemade soy free soy sauce, water, and vegetable oil. Pour it over your meat and toss to coat thoroughly. Cover and refrigerate for at least an hour.
- In a small bowl stir together the homemade soy free soy sauce, brown sugar, garlic, flour, and sherry, until smooth. Set aside.
- In a large wok or saute pan, heat 2 tablespoons of vegetable oil over high heat.
- Toss in your broccoli and cook until crisp and green. Transfer your broccoli to a plate and set aside.
- Heat the remainder tablespoon of oil and cook your beef for 3-4 minutes or until your meat is no longer pink.
- Stir in the broccoli and sauce that you sat aside.
- Sauté one minute and serve over rice.
Soy Free Beef and Broccoli Recipe FAQ's and Tips
Can you make soy sauce without soy? Yes! This recipe uses a soy free sauce using beef broth, blackstrap molasses, rice vinegar and salt. (for complete recipe see the recipe card or the recipe above)
What can I use instead of soy sauce for a soy allergy? I love this recipe, however, if you do not have a coconut allergy, like we do in our home, you can also use coconut aminos.
How healthy is Chinese beef and broccoli? It's pretty healthy in my book. Loaded with broccoli, fiber and healthy fats. Of course, when you make this at home, completely from scratch, including the sauce you get to control exactly what goes into it, making it as healthy as you want.
What cut of beef is used in beef and broccoli? Beef flank steak is always the best choice for this dish and other stir fry dishes. It's cheap and you can easily make it tender by marinating it with a little baking soda.
How do you slice flank steak for beef and broccoli? The best way to do this is when it's semi frozen. This way you have more control of the meat, and it won't slide around every where. Also, always slice beef against the grain.
+No idea what against the grain means? No big deal, check out this video that will show you how.
What other vegetables can I use for beef and broccoli? Broccolini, mushrooms, carrots, green beans, red peppers, bok choy, snow peas or water chestnuts
One of our all-time favorite ways to use the Soy Free Soy Sauce recipe is in Gluten Free Korean Ground Beef recipe.
Soy Free Beef and Broccoli
A soy allergy can mean the end to so many delicious recipes, but not anymore. You can still enjoy a take-out favorite with this Soy Free Beef and Broccoli Recipe. Made with our homemade "no soy, soy sauce," fresh broccoli florets and tender strips of flank steak - you're not going to miss the soy!
Ingredients
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon arrowroot powder or cornstarch if not gluten free
- 1 tablespoon homemade soy free soy sauce *see note below
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 ½ pounds of flank steak sliced into thin strips
- ½ cup homemade soy free soy sauce *see note below
- 2 tablespoons brown sugar
- 4 cloves garlic chopped
- 2 tablespoons flour
- 1 tablespoon sherry
- 3 tablespoons vegetable oil
- 2 heads broccoli crowns only
- 2 cups cooked rice according to the package instructions
Instructions
- Marinate the meat by whisking together your baking soda, sugar, corn starch, 1 tablespoon homemade soy free soy sauce, water, and vegetable oil. Pour it over your meat and toss to coat thoroughly. Cover and refrigerate for at least an hour.
- In a small bowl stir together the homemade soy free soy sauce, brown sugar, garlic, flour, and sherry, until smooth. Set aside.
- In a large wok or sauté pan, heat 2 tablespoons of vegetable oil over high heat.
- Toss in your broccoli and cook until crisp and green. Transfer your broccoli to a plate and set aside.
- Heat the remainder tablespoon of oil and cook your beef for 3-4 minutes or until your meat is no longer pink.
- Stir in the broccoli and sauce that you sat aside.
- Sauté one minute and serve over rice.
Notes
- 2 cups beef broth
- 2 teaspoons blackstrap molassess
- 1 tablespoon garlic, smashed
- ½ teaspoon salt
- ½ teaspoon rice vinegar
Combine all of the above ingredients in a sauce pan and simmer for 15 minutes uncovered, until slightly reduced.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 678Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 134mgSodium: 4009mgCarbohydrates: 40gFiber: 2gSugar: 7gProtein: 56g
Selena Campbell says
Wow, that looks amazing and sounds like it will taste great. We love Chinese and can eat soy, but takeout is always so salty.
Your pictures are so tantalizing! Thanks for sharing!
Joanna says
I agree the sodium is very high in take out.This makes an excellent alternative! If you try it let me know, I would love to know what you think.
Miz Helen says
Thanks so much for sharing your awesome post with Full Plate Thursday, I just pinned this recipe it looks so good! Hope you are having a great week and come back soon!
Miz Helen
Joanna says
Thank you for pinning! If you try it out, let me know what you think!