Chinese Crispy Beef

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.  

I opted to use tapioca starch (also known as tapioca flour)  in Chinese Crispy Beef for a couple reasons. I love its subtly sweet flavor and it gives the right amount of “gel” to the sauce.  It’s also a paleo-friendly starch. You can substitute cornstarch or potato starch as you wish. The green onions in this dish are not garnish.  They contribute a bite of crisp and acidity that brings balance to the entree as a whole. I strongly recommend not skipping them. Chinese Crispy Beef uses Stir-fry Beef.  If you can’t find that pre-cut at your butcher, then you can get a rib roast or other inexpensive cut and have the butcher cut it up for you or take it home and cut it into thin strips yourself.

Chinese Crispy Beef is at it’s 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 (do you want a recipe for that?) and some roasted broccoli.

Things you’ll Need: 12” Skillet, Tapioca Starch (#sponsored) 

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Serves: 8 Prep Time: 15 Minutes Cook Time: 1 Hour

Ingredients:

• 2 pounds Stir-fry Beef
• 1 Cup Tapioca Starch
• Oil for frying
• ¾ Cups Coconut Aminos
• 2 Tablespoons Cooking Sherry
• 1 Tablespoon Tapioca Starch
• ½ teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Ginger
• ¼ Cups Water
• ⅓ Cups diced Scallions (green parts)

Instructions:  

1. Preheat ½” Oil on medium high heat in a 12” skillet.
2. Toss the Beef in 1 Cup Tapioca Starch until evenly coated.
3. 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.
4. When all of the beef is fried, drain all but 1 Tablespoon of your frying oil.  Keep it on the heat.
5. In a separate small bowl, whisk together Coconut Aminos, Cooking Sherry, 1 TBS Tapioca Starch, Kosher Salt, Black Pepper, Ginger and Water.  Now pour this mixture into the hot skillet.
6. 
   Whisk immediately and continuously while the sauce comes to a boil.  Continue whisking for 2 additional minutes. Remove from heat.
7. Now assemble the Chinese Crispy Beef.  Spread the crispy meat in a 9x13 dish. Top with the sauce and Scallions.  Toss until thoroughly coated. Serve!

Chinese Crispy Beef

Course: Main Course

Cuisine: Chinese, Dairy-free, Gluten-free, Kosher, Paleo

Keyword: Egg-free, Fleishig, Husband-approved, Kid-friendly, Meat, Nut-free, Pesach, Wheat-free

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 476kcal

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.

Print Recipe

Equipment

• 12" skillet

Ingredients

• 2 pounds Stir-fry Beef
• 1 Cup Tapioca Starch
• Oil for frying
• ¾ Cups Coconut Aminos
• 2 Tablespoons Cooking Sherry
• 1 Tablespoon Tapioca Starch
• ½ teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Ginger
• ¼ Cups Water
• ⅓ Cups diced Scallions green parts

Instructions

• Preheat ½” Oil on medium high heat in a 12” skillet.
• Toss the Beef in 1 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 1 Tablespoon of your frying oil. Keep it on the heat.
• In a separate small bowl, whisk together Coconut Aminos, Cooking Sherry, 1 TBS Tapioca Starch, Kosher Salt, Black Pepper, Ginger and Water. Now pour this mixture into the hot skillet.
• Whisk immediately and continuously while the sauce comes to a boil. Continue whisking for 2 additional minutes. Remove from heat.
• Now assemble the Chinese Crispy Beef. Spread the crispy meat in a 9x13 dish. Top with the sauce and Scallions. Toss until thoroughly coated. Serve!

Nutrition

Sodium: 571.6mg | Sugar: 4.7g | Cholesterol: 67.8mg | Calories: 476kcal | Fat: 31.4g | Protein: 24.9g | Carbohydrates: 22.2g