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