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Peanut Free and Nut Free
Other Food Allergies
Beef and Broccoli Stir-Fry
This tasty Asian-inspired recipe comes from Cybele Pascal's latest cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame, published by Ten Speed Press, an imprint of the Crown Publishing Group.
This Recipe Is
- 1 pound beef tenderloin, fat trimmed
- 3 tablespoons Cybele’s Soy-Free Soy Sauce (page 141) or coconut amino acids
- 3 tablespoons mirin
- 4 tablespoons canola oil
- 1/4 cup chicken broth
- 1 tablespoon cornstarch or tapioca starch
- 2 teaspoons honey
- 1/4 teaspoon freshly ground pepper
- 3 large cloves garlic, finely minced or pressed
- 1 tablespoon finely minced ginger
- 5 cups broccoli florets, blanched (see note)
Note: To blanch broccoli, bring a pot of salted water to a boil, add the broccoli florets, and cook until tender but still crisp, 2 minutes. Drain and rinse with cold water.
- Cut the beef into 1/4-inch-thick slices. Cut the slices into rectangular pieces about 1/2 inch wide and 1 inch long. In a bowl, combine 1 tablespoon of the soy-free soy sauce with 1 tablespoon of the mirin and 1 tablespoon of the canola oil. Add the beef and toss well to coat with the marinade; set aside for 15 minutes.
- In a small bowl, mix together the chicken broth, the remaining 2 tablespoons mirin, the remaining 2 tablespoons soy-free soy sauce, and the cornstarch, honey, and black pepper.
- Place a wok over the highest possible heat. When it’s hot, add 2 tablespoons of the canola oil to the center of the wok and swirl it around. Once it’s just started hinting that it’s about to smoke, add the beef. Stir-fry until it loses its raw color, 2 to 3 minutes. Remove from the wok and set aside; keep warm.
- Add the remaining 1 tablespoon canola oil to the wok and swirl it around. Add the garlic and ginger and cook for about 5 seconds, then add the broccoli and stir-fry until heated through, 1 to 2 minutes. Stir the chicken broth mixture and add it to the wok. Return the beef to the wok. Sprinkle generously with salt, stir and toss well, and transfer to a warmed serving platter. Serve with white rice.
Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.
To purchase Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, click here or on the image below.
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