We love Asian food. Thankfully these days it’s pretty easy to eat out gluten-free Asian and many Asian dishes lend themselves to gluten-free cooking.
In our house there are a few dishes that we eat pretty regularly to satisfy our Asian food cravings. Today I’ll share with you a family favourite. It was one of my Mum’s recipes. Unfortunately I can’t say where she got it from.
Chinese Ginger Beef
700 gms Sliced or diced beef ( I like mine sliced finely)
1 tbsp tamari (gluten-free soy sauce)
2 tsp curry powder (keen’s of course!)
1 tbsp minced ginger (we like our ginger, if you are not so keen put a little less in)
1 tsp bicarb soda (this and the vinegar are the key ingredients in making the beef tender)
1 tbsp rice wine vinegar
1 tbsp oil (I usually use olive but sesame gives a lovely flavour)
1 dsp honey
salt to taste
Mix all these ingredients in bowl and marinate overnight. If you are like me 🙂 you might not get to do this the night before. It really is better the longer you can marinate the mix – an hour or two is still better than not at all.
Slice up an onion or two depending on your preference.
Lightly fry the onion in a little oil in a fry pan. When soft, add the meat and brown quickly at high temp. Remove from heat.
At this point you need to decide if you want to make an all in one dish with vegetables added or if you prefer to stir fry the vegetables separately. For ease and time reasons I usually make it as an all in one dish. What vegetables you use is variable so use what you have. For this meal pictured above I added:
1 red capsicum – sliced
1 large carrot – peeled and sliced
broccoli florets (about 1/2 and average head)- cut into small pieces
10 mushrooms – sliced
fresh ginger – cut finely – about 3 cm cubed worth
Stir fry your vegetables in the same pan that you cooked the meat in and remove.
To make sauce
Make up a second mix of the marinade mixture with half the minced ginger. Stir in the fry pan. Mix a heaped tbsp of tapioca flour (or GF cornflour) with a cup of water and stir into the mix over medium heat until the sauce thickens. At that point the meat and vegetables can be returned to the pan and once heated through it is ready to eat.
Serve with rice.
I hope you enjoy it as much as we do.