6 Servings
1 Hour, 15 Minutes
Allergens
I love “Better than Takeout” Chinese food. Ordering in definitely has its place in my life. It is a convenience and timesaver. However most of the time, I would much rather avoid feeding my family excess salt and any msg. So, I have created this Chinese Crispy Beef recipe. It tastes better than even my favorite takeout spot. Plus, it’s a natural and healthy dish; paleo, dairy-free, and gluten-free.
Preheat half an inch of oil on medium-high heat in a 12-inch skillet.
Toss the beef in one cup tapioca starch until evenly coated.
Fry the beef in batches. Allow it to get brown and crisp, then flip to brown the other side. Remove the fried pieces and allow to sit on paper towels while you finish frying. Add oil as needed.
When all of the beef is fried, drain all but one tablespoon of your frying oil. Keep it on the heat.
In a separate small bowl, whisk together coconut aminos, cooking sherry, one tablespoon tapioca starch, kosher salt, black pepper, ginger and water. Pour this mixture into the hot skillet.
Whisk immediately and continuously while the sauce comes to a boil. Continue whisking for two additional minutes. Remove from heat.
Now assemble the Chinese Crispy Beef. Spread the crispy meat in a 9 x 13-inch dish. Top with the sauce and scallions. Toss until thoroughly coated. Serve!
Notes:
Chinese Crispy Beef is at its best fresh, but this dish will keep several days in the refrigerator or it can be frozen and oven warmed for a tasty make-ahead dish. I like to serve Chinese Crispy Beef with fried rice and some roasted broccoli.
