Gluten Free Crispy Beijing Beef!
This crispy lightly breaded beef is to DIE FOR!!! You can use just about any steak thinly sliced. (Just not shredded!) Any cut will do - so select according to your budget. :)
With my asian chicken recipes- I do a double breading process. This one is more of a shortcut. You salt and pepper the meat, then toss in the egg & then throw the flour right into the same bowl. Then fry it up!! If you can get the temperatire of your oil exact and stick to my cooking time you’ll end up with perfectly cooked steak. Crispy on the edges while the meat on the inside is cooked through but extremely juicy!!
Beijing Beef is a Panda Express menu item! There are a lot of recipes online that make it different ways & I have seen various opinions on what the sauce actually is. So I did a deep dive and found in a. reddit post a former Panda Express employee sharing exactly what it is!! Its a simple sweet and sour sauce! That’s it :)
I didn’t make mine spicy- but If you would like a little kick of spice feel free to throw in some red pepper flakes!! They would taste fantastic.
How to make this recipe Sugar Free:
To make the sauce sugar free: Swap out the regular sugar/ honey for sugar free honey + add 1/4 Tsp of Liquid Stevia or Liquid Monkfruit.
Let’s talk about the sweetener options: Keto honey really isn’t a known ingredient…YET. I did a deep search on Amazon for it and since I found the first brand awhile back, a few more have come on the scent. My current favorites are:
The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other two are really gentle on your stomach. All 3 brands will work great in this recipe. Make sure you don’t skip the liquid stevia/monk fruit extract, either as it will bring the sweetness to the perfect level. Combining sugar free sweeteners really helps to create a more traditional balanced sweetness that your tastebuds expect.
How to make it SOY FREE:
Simply swap out soy sauce for liquid aminos! :) Easy peasy.
Flour Options:
Better Batter Gluten Free Orginal Blend. This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. I cant live without for my bread recipes & have found it works exceptionally well in cookies too! .
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
While I did not test it out- I think that King Arthur Measure for Measure gluten free flour would be worth trying with 1/8 tsp of xanthan or guar gum added!
Feel free to experiment with other brands and please come back and let me know how it turned out!!
Gluten Free Chinese Beijing Beef
Ingredients
- 1 1lb Beef Steak Thinly Sliced (The cut of beef if up to you!) I used top round.
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Large Egg or 1/4 Cup Just Egg
- 1/3 Cup Potato Starch (Or tapioca, arrowroot or corn starch)
- 1/3 Cup Gluten Free Better Batter Original Blend
- 2 Tsp Potato Flour
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda.
- 1 Tbsp Oil
- 2 Bell Peppers finely sliced
- 1 Medium Onion Finely sliced
- 1/2 cup canned pineapple juice
- 1/3 cup brown sugar
- 2 Tbsp Rice Vinegar
- 2.5 Tbsp Gluten Free Soy Sauce or Coconut Aminos
- 1/4 tsp Fresh Grated Ginger (optional but it really adds a nice depth of flavor!)
- 1/4 tsp Starch (tapioca, potato, arrowroot or corn starch)
Instructions
- Add to to a heavy duty pot several inches of mild flavored/high heat friendly oil. Place heat on medium and allow it to slowly heat up while preparing the beef. The Ideal temperature range is 375-380 degrees.
- Cut beef into bite sized pieces and toss it with salt and pepper. Pour in the egg coating the beef. Mix in a small bowl the breading ingredients and then pour into the bowl with the beef using hands to make sure it fully coats every side/piece of the beef.
- Fry the beef: Depending on the size of your pan- fry in 1/3 to 1/2 at a time. Fry for 5 minutes until lightly golden brown and cooked through. Place on a plate with a paper towel so that the excess oil can drain off.
- Flash Cook The Veggies: Heat the oil over medium high heat for 5 minutes. Flash cook the veggies until just barely cooked through but still crispy for 3 minutes. Remove from heat.
- Make the sauce: Zest the orange adding it to a small sauce pan and then squeeze in the orange juice discarding of any seeds. Add all the remaining sauce ingredients to the pan and simmer on medium low for 10 minutes or so until thickened whisking often.
- Toss the sauce with the crispy beef and cook for a few minutes allowing the breading to absorb some sauce. Then toss in the veggies! Serve over rice - store in fridge for up to 4 days,
Notes
To make the sauce lower in sugar : Swap out the brown sugar for sugar free honey + add 1/4 Tsp of Liquid Stevia or Liquid Monkfruit. See notes in post on my favorite brands.
While it is absolutely not necessary- I wanted to mention that I use a an electric burner that allows me to set the exact temperature! It makes frying to easy as I know it will heat to the temperature I need and remain stable. I highly recommend it :). Of course some people like to buy a fryer but I prefer the electric burner as it is far more versatile in use.
