Thinly sliced flank steak gets a quick marinate before hitting a screaming-hot skillet, searing fast so it stays tender and deeply browned at the edges. Bright broccoli florets get their own turn in the pan first, keeping that just-tender snap instead of turning mushy, while a ginger-spiked sauce thickened with cornstarch pulls everything together into a glossy, savory coating. Fresh scallions and a sprinkle of sesame seeds finish it off with color and crunch right before serving. Spooned over a bowl of steamed white rice, this one delivers all the deep, savory flavor of your favorite takeout order in about the time it takes rice to cook. It's a genuinely solid pick for a gluten free dinner rotation — fast, satisfying, and built for busy weeknights.
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In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
While the beef marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, oyster sauce, 1 tbsp cornstarch, maple syrup, grated ginger, beef broth, and 1 tsp sesame oil until the cornstarch is fully dissolved with no lumps. Set aside.
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