Easy Gluten-Free Beef and Broccoli Stir-Fry You Can Make in Minutes

Celiac.com 01/14/2026 - Beef and broccoli stir-fry is a classic dish that grew out of Chinese restaurant cooking in North America, where quick, high-heat techniques met local cuts of beef and plentiful vegetables. Over time it became a weeknight favorite: thin slices of beef, bright green broccoli, and a glossy brown sauce ladled over steaming rice. Unfortunately, for many people with celiac disease or gluten sensitivity, the traditional versions made with wheat-based soy sauce are off limits.

This gluten-free version keeps everything people love about the original—tender beef, crisp-tender broccoli, and a savory ginger–garlic sauce—while swapping in gluten-free tamari and cornstarch for safe thickening. The result is a stir-fry that feels like takeout but is completely home-cooked and celiac-friendly.

Ingredients

For the Beef Marinade

• 1 pound flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons gluten-free tamari (check label)
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil (such as avocado or canola)
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic

For the Stir-Fry Sauce

• ¼ cup gluten-free tamari
• ¼ cup gluten-free beef or vegetable broth
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or maple syrup
• 1 teaspoon toasted sesame oil
• ½ teaspoon crushed red pepper flakes (optional)

For the Vegetables and Cooking

• 3 cups broccoli florets (about 1 medium head)
• ½ medium onion, thinly sliced
• 1 small carrot, sliced into thin coins (optional for color)
• 1 to 2 tablespoons neutral oil for stir-frying
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• Cooked white or brown rice, gluten-free, for serving
• 1 tablespoon toasted sesame seeds (optional garnish)
• 2 green onions, thinly sliced, for garnish

Instructions

1. Marinate the beef.

   Celiac.com Sponsor (A12):
   In a medium bowl, combine the gluten-free tamari, cornstarch, oil, ginger, and garlic. Add the thinly sliced beef and toss until every piece is coated. Let the beef marinate for at least 15 minutes while you prepare the rest of the ingredients. This step helps the meat stay tender and gives it a head start on absorbing flavor.

2. Mix the stir-fry sauce.

   In a small bowl or measuring cup, whisk together the gluten-free tamari, gluten-free broth, rice vinegar, cornstarch, brown sugar or maple syrup, sesame oil, and red pepper flakes (if using). Stir until the cornstarch is fully dissolved and the mixture looks smooth. Set aside near the stove; you will need it quickly once the pan is hot.

3. Prepare the vegetables.

   Cut the broccoli into small florets so they cook quickly and evenly. Rinse and drain well. Slice the onion thinly and, if using, cut the carrot into thin coins. Pat the vegetables dry with a clean towel so they do not steam too much when they hit the pan.

4. Blanch the broccoli (optional but helpful).

   For bright green, crisp-tender broccoli, bring a pot of lightly salted water to a boil. Add the broccoli florets and cook for about 1 to 2 minutes, just until they turn vibrant green. Drain immediately and rinse under cold water to stop the cooking. Shake off excess water. This step is optional but can make timing the stir-fry easier.

5. Sear the beef.

   Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil. When the oil shimmers, spread the marinated beef in a single layer, working in batches if needed to avoid crowding. Sear for 1 to 2 minutes per side, just until the beef is browned on the outside but still slightly pink inside. Transfer the cooked beef to a clean plate and set aside.

6. Stir-fry the vegetables.

   If the pan looks dry, add another ½ tablespoon to 1 tablespoon of oil. Add the sliced onion and carrot. Stir-fry for 2 to 3 minutes, until they begin to soften. Add the broccoli, a pinch of salt, and a grind of pepper. Cook for another 2 to 3 minutes, stirring often, until the broccoli is heated through and just tender at the stem.

7. Add the sauce and beef.

   Give the prepared sauce a quick stir to redistribute the cornstarch. Pour it into the hot pan with the vegetables. The sauce will look thin at first, then quickly begin to bubble and thicken. Stir constantly for 1 to 2 minutes, scraping the bottom of the pan, until the sauce is glossy and clings to the vegetables.

   Return the seared beef and any accumulated juices to the pan. Toss everything together for another 1 to 2 minutes, just until the beef is heated through and cooked to your liking. Taste and adjust seasoning with a splash more tamari or a pinch of salt if needed.

8. Serve.

   Remove the pan from the heat. Sprinkle the stir-fry with toasted sesame seeds and sliced green onions. Serve immediately over bowls of hot gluten-free rice.

Tips for Keeping It Safely Gluten-Free

• Always choose tamari that is clearly labeled gluten-free, as some brands still contain wheat.
• Use gluten-free broth; some packaged stocks may contain wheat-based flavorings.
• If you add any extra sauces (such as chili-garlic sauce), double-check labels for hidden gluten.
• Make sure your cornstarch is pure and not part of a blend that includes wheat flour.

Conclusion

This gluten-free beef and broccoli stir-fry honors the restaurant favorite while making it safe and accessible for people with celiac disease or gluten sensitivity. The quick marinade creates tender, flavorful strips of beef, while the tamari-based sauce delivers all the savory depth of traditional soy sauce without the gluten. Paired with bright, crisp-tender broccoli and served over rice, this dish turns a takeout classic into a reliable, homemade staple you can enjoy any night of the week—comforting, satisfying, and completely gluten-free.