Gluten-Free Szechuan Beef
24May
Gluten-Free Szechuan Beef---
For those of us who suffer from celiac disease or gluten sensitivity need to be careful about what dish we choose when eating Chinese food, as gluten is commonly added to processed foods as a binding agent. Dishes that are battered and any dish that has soy sauce (main ingredient wheat) are full of gluten, and cross contamination is always a risk.
One of my favorite dishes is Szechuan Beef with the delicious battered steak, so we modified this scrumptious meal, it has all the flavor with none of the gluten!
Let's make some gluten-free Szechuan Beef!
INGREDIENTS:
- 4 lbs sirloin steak, sliced thin (or pre-cut is available)
- 2 large celery stalks
- 2 (10 oz.) bags shredded carrots
- 10 green onions
- 1 cup oil
- 1 cup cornstarch
- 1/4 cup sesame oil
Sauce:
- 1 cup soy sauce, gluten-free
- 1/4 cup sriracha sauce
- 1/4 cup rice wine vinegar
- 3/4 cup brown sugar
- 4 tbsp. garlic powder
- 2 tsp. ground ginger
- 1 tbsp. chili garlic sauce
- 1 tsp. 5 spice
Optional: rice
DIRECTIONS:
- Julien celery stalks. Slice onion into 1/2 inch pieces. Place in large bowl. Add shredded carrots. Set aside.
- Cut steak into 1/4 inch strips.
- In a large mixing bowl, add all ingredients for sauce. Mix well.
- Add beef to sauce. Let marinade.
- Heat the oil in the wok to medium/high.
- Place cornstarch on plate. Take beef out of sauce and dredge beef pieces thoroughly, making sure every piece is coated. Add beef to oil. Fry until crispy (this is really fast just a couple of minutes). Remove and drain on paper towel. Set aside the leftover sauce.
- Drain the leftover oil. Wipe out wok with paper towel. Add sesame oil, heat to medium to high heat. Add vegetables. Stir for about a minute.
- Add leftover sauce to vegetables. Stir for about a minute.
- Add beef back and combine with vegetables. Stir well for about a minute.
VIOLA!
We have gluten free Szechuan Beef. Serve with rice.
