Asian takeout has always been one of my family’s favorite foods–Japanese, Chinese, Korean, Taiwanese, Vietnamese, etc. It all started back with my grandmother’s love for Chinese culture in particular, and the hours she used to spend learning and trying to replicate her favorite dishes. Her dim sum was TO DIE FOR, Y’ALL. I so wish I could just have one more bite of her food. Her secret ingredient was always love and I swear it made everything taste better.
Gluten-free and dairy-free doesn’t have to taste like you’re missing out on the good stuff. I bet people won’t even guess that you’re secretly serving them a gf/df meal. I know my family doesn’t even THINK about that until I point it out…after they’ve stuffed themselves. 🙂
For this recipe, I was really craving steak and I’m ALWAYS in the mood for an Asian spin on dinner, so I whipped up some shredded beef with hot garlic sauce. It’s ready in just about 40 minutes, and that time can be brought down to 30 minutes if you purchase pre-cut beef and veggies. I won’t judge.
One of my favorite things about this dish was the fun texture component the shelled edamame added to it. And the sauce? Goodness. The sauce was deliciously spicy with that savory, roasted garlic flavor I love, and there’s just enough of it to spoon onto your rice. Velveting the beef helps to give it a silky-smooth, butter-like, melt-in-your-mouth texture, so be sure to let it sit in its marinate for at least ten minutes. Your mouth will thank you.
Here’s what you’ll need for Shredded Beef with Hot Garlic Sauce tonight:
Ingredients
For the steak:
- 1.9 lbs steak (I used London Broil.)
- 1 TBSP liquid aminos (I use Bragg's brand because it's wheat free)
- 1 TBSP white wine
- 3 TBSP cornstarch
For the veggies:
- 1 cup shelled edamame (found right in the freezer section of your local grocery store)
- 3 celery stalks, sliced diagonally
- 4 green onions, sliced and divide in half (one for stir frying and the other for garnish)
- 1 cup shredded carrots, heaping
For the hot garlic sauce:
- 1.5 tsp garlic, minced
- 1 tsp chili paste with garlic
- 2 TBSP ground ginger
- 1 tsp ground mustard
- 1/2 tsp Chinese 5 spice
- 1 TBSP onion powder
- 1/2 tsp crushed red pepper flakes
- 3 TBSP brown sugar, packed
- 1/3 cup liquid aminos (or soy sauce)
- 1/3 cup water
- 1 TBSP vinegar
- 1 TBSP Sriracha
Instructions
- Cut steak into thin strips and place in a bowl with the wine, aminos, and cornstarch, set aside.
- Mix all ingredients for hot garlic sauce together then pour into a skillet and bring to a boil stirring occasionally.
- Chop veggies and set aside.
- Remove sauce from skillet to a bowl, then add oil to the pan and set at medium-high heat.
- Cook meat in batches until done, about 2 minutes per side.
- Add veggies to the skillet you cooked the meat in, add a touch more oil if needed, turn heat up and stir often. (You want them cooking quickly like stir-frying something in a wok.)
- Add a tablespoon of water to veggies to steam them through. (I cooked my veggies for 8 minutes, but you can cook them for as long or as little as you prefer.)
- Throw sauce in with veggies and cook an additional minute. Toss in meat and turn off stovetop, combining everything until it's coated.
- Garnish with green onions and serve over your favorite white or brown rice!
