Tuesday, February 11, 2014

Black Pepper Beef

To celebrate the Chinese New Year, my coworkers and I had a potluck lunch.  One coworker brought an amazing Black Pepper Chicken dish.  I wanted to recreate it and home, but didn't have any chicken, so I turned it into Black Pepper Beef, super easy and super delicious!

Also, just a reminder, I'll be teaching a webinar tonight on essential oil basics and some of the best essential oils to have in your home.  If you would like to be a part of it, go here to register. I hope to 'see' you there!

Black Pepper Beef
3/4 lb sirloin steak or similar
1 tablespoon GF soy sauce
3 tablespoons Corn Starch
1 tablespoon canola or coconut oil
1 small onion, peeled and cut into wedges
4 stalks celery, cut into large pieces
1 stalk of green onion, diced
grated fresh ginger, to taste (optional)
1 tablespoon Gluten Free Soy sauce or Coconut Aminos
1 teaspoon vinegar
1/2 tablespoon black pepper
Salt, to taste

Cut the beef into thin slices, about 1/4" thick.  Toss the pieces with soy sauce, then evenly coat them with the corn starch.  Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for about 30 minutes.

Heat up a deep fryer to about 375F.  Fry about 1/4 of the beef at a time, for about 3 minutes.  Allow the beef to drain on paper towels while you cook the remainder of the beef.

Heat a wok or skillet over medium high heat and add in the oil.  Saute the onion and celery for about 5 minutes, until it it tender crisp.  Add in the beef, ginger, green onion, soy sauce, vinegar, and salt and pepper. Cook until heated through and well mixed.

Serve over rice.

This post was shared on Gluten Free Tuesdays, Waste Not Want Not Wednesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, and Gluten Free Fridays.

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