Crispy Sesame Beef

One of my favorite things about cooking Asian-inspired food is that there are many dishes that I enjoy gluten-free and milk-free. Especially when you use liquid amino instead of soy sauce (most soy sauce stores contain wheat). You can present it to your friends and family, and they will never realize that they are eating gluten-free foods. They will only ask you for recipes while stacking their plates high - the main compliment for each chef. 🙂

Easy and delicious crispy beef sesame recipe both GF and DF.

Crispy sesame beef is VERY GOOD. I mean, is there anything better than chewing on the crunchy exterior just to reveal the tender beef that melts in your mouth? Not to mention, I like the way the meat sizzles in the pan when cooked perfectly, filling the kitchen with its elasticity.

Easy and delicious crispy beef sesame recipe both GF and DF.

Because I started velvety meat, I never looked back. This is a very simple process and the results are worth the ten minutes needed to let him sit in his gentle kindness. (Velvet basically only allows thinly sliced ​​marinated meat in grapes, liquid amino, and corn flour. The recipe is included below.)

Trust me. You will be happy to try it when you steal a few pieces of beef when noodles or rice are being cooked.

Ingredients

For the meat:

• 1.5 lbs. steak (I used NY Strip)
• 1 tablespoon of liquid aminos or soy sauce (I use Bragg's brand because it's wheat-free)
• 1 tablespoon white wine
• 3 tablespoons cornstarch
• 3 tablespoons sesame oil

For the Sesame Sauce:

• 2 TBSP liquid aminos (or soy sauce if you're not gluten free)
• 1 TBSP water
• 1.5 TBSP white vinegar (or rice wine vinegar)
• 1/2 TBSP sesame oil
• 1.5 TBSP packed brown sugar
• 1 TBSP ground ginger
• 2 cloves garlic, minced
• 2 TBSP honey
• 1 TBSP Sriracha (or to taste)

For the noodles:

• 1 Package of rice noodles (I used pad thai noodle for this recipe)
• Water and a pot to boil them in
• Salt

For the Garnish:

• green onions and toasted sesame seeds

Instructions

Slice meat, while mostly frozen into 1/4 inch strips and place in a large bowl.

Add the liquid aminos, white wine, and cornstarch and mix until meat is covered.

Place the same oil in a large skillet and set on medium heat.

Combine all ingredients for sesame sauce together in a small bowl, set aside.
Make your rice or rice noodles.

Sauté the meat in small batches, just covering the bottom of the skillet, and cook for 1-2 minutes per side. Remove to a paper towel lined plate.

Once your noodles are ready, toss them in the skillet and add the meat and sauce. Cook for an additional minute until everything is warm.

Garnish with green onion and toasted sesame seeds.

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