I'm back with another Chinese takeout style dish, but this time it's also kosher for Pesach! This gluten free crispy beef is a great dish to change it up from the roasts, or for a Chol Hamoed dinner option. The ingredients are a little unusual because generally I turn to my trusted toasted sesame oil and rice vinegar for these style dishes but both sesame and rice are kitniyot and therefore I do not eat them on Pesach. I hope this dish is a homerun and you'll turn to it all the time, even when Pesach is tucked away.
What you need to make gluten free crispy beef:
- Shoulder London broil- I prefer this cut for quick cooking because it's affordable and very tender when sliced correctly. You can also use "pepper steak" if you'd like but I do find it a lot more chewy.
- Coconut aminos- the game changer to the Pesach game as it's a very good substitute for soy sauce. It is slightly sweeter though, but we'll round it out with a pinch of salt.
- Potato starch- what would a Pesach recipe be without? You can use arrowroot starch instead if you prefer.
- Ketchup
- Apple cider vinegar
- Brown sugar
- Garlic - minced. I love using the frozen cubes for ease.
- Ginger- minced or frozen cubes
- Oil for frying
Directions:
- Start by cutting up the London broil. I like to cut it vertically into 3 sections, then slice each section into thin strips. Taking care that you are cutting against the grain and removing any of the silver skin.
- Toss the meat strips with 1 tablespoon of the coconut aminos and the potato starch in a bowl.
- Place the strips of beef on a wire rack set above a sheet pan and freeze them for 45 minutes. This helps dry out the meat and ensures they are super crispy.
- Heat enough oil to shallow fry the meat. Once the oil is heated, add the beef strips in a few at a time, being careful not to overcrowd the pan. Fry each batch for approximatly 3 minutes, until it's golden brown.
- Transfer to a paper towel lined plate and repeat with the remaining meat.
- While the beef is frying, combine all the sauce ingredients in a pan over a low flame.
- Once all the beef is fried, toss it into the sauce.
- Garnish with sliced scallions and julienned carrots, if desired.
Storing and reheating gluten free crispy beef:
Store by cooling it completely to room temperature, then placing it in an airtight container in the refrigerator for up to 3-4 days. To rewarm, place uncovered in a hot oven preheated to 400F to restore the crispy texture.
more gluten free mains
Easy fall apart chuck roast made in the slow cooker
Gluten free crispy beef
Ingredients
Method
- Start by cutting up the London broil. I like to cut it vertically into 3 sections, then slice each section into thin strips. Taking care that you are cutting against the grain and removing any of the silver skin.
- Toss the meat strips with 1 tablespoon of the coconut aminos and the potato starch in a bowl.
- Place the strips of beef on a wire rack set above a sheet pan and freeze them for 45 minutes. This helps dry out the meat and ensures they are super crispy.
- Heat enough oil to shallow fry the meat. Once the oil is heated, add the beef strips in a few at a time, being careful not to overcrowd the pan. Fry each batch for approximatly 3 minutes, until it's golden brown.
- Transfer to a paper towel lined plate and repeat with the remaining meat.
- While the beef is frying, combine all the sauce ingredients in a pan over a low flame.
- Once all the beef is fried, toss it into the sauce.
- Garnish with sliced scallions and julienned carrots, if desired.
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