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Erev second days of one Yom Tov, I was bored of all the cuts of meat I had made. Out of desperation, I used whatever meat I had on hand to make crispy beef. I was pleasantly surprised with the outstanding results.
1 and 1/2 pounds flanken
1 and 1/2 teaspoons baking soda
3 tablespoons water
1/2 cup Gefen Corn Starch
oil, for frying
1 cup ketchup
1 cup Haddar Brown Sugar
1 cup water, plus more if needed
1 tablespoon Gefen Vinegar
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
Gefen Sesame Seeds, for sprinkling
Using a sharp chicken scissor, cut meat into nuggets. Place in a bowl with baking soda and water and allow to tenderize for 10 minutes.
Pour cornstarch over meat and toss to coat.
In a large skillet, heat a quarter inch oil and fry nuggets for five minutes on each side. Remove with a slotted spoon and drain excess oil.
Preheat oven to 350 degrees Fahrenheit.
Place sauce ingredients in a pot and bring to a boil while stirring. Cook for five minutes.
Pour over meat and toss to coat. If the meat is not submerged in the sauce, add water to the sides of the baking pan. Top with sesame seeds.
Bake for one hour, checking midway to ensure there is enough liquid. If not, add water, toss, and return to oven.
Styling and photography by Mirel Freylich
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
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Why is this categorized as low carb?
should the meat be covered while baking?
Yes!