Gluten Free Chinese Food at Home: Moo Shu Beef Recipe

Ingredients:

• 1 lb. top sirloin steak
• 1/2 cup shiitake mushrooms, thinly sliced (optional)
• 1/2 cup bean sprouts (optional)
• 1/2 head of green cabbage, thinly sliced (or other fresh vegetables: zucchini, etc.)
• 1 carrot, thinly sliced (or half a red bell pepper)
For the Marinade:
• 2 Tablespoons gluten free soy sauce
• 2 Tablespoons water
• 1 Tablespoon dark sesame oil
• 1 Tablespoon granulated sugar (or sugar-free substitute)
• 3 garlic cloves, minced
For the Sauce:
• 2 Tablespoons gluten free soy sauce
• 3 Tablespoons water
• 1 Tablespoon dark sesame oil
• 2 teaspoons granulated sugar (or sugar-free substitute)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon ground black pepper (use less or more, as desired)
• 2 teaspoons cornstarch (or potato starch)
• 2 teaspoons water
• 1 green onion, sliced thinly

Instructions:

1. In a small bowl, whisk together the marinade ingredients and set it aside. In a separate small bowl, whisk the sauce ingredients together except for the cornstarch and 2 teaspoons of water, and set it aside. In a separate container whisk the cornstarch and water together and set it aside.
2. Cut the steak(s) in half lengthwise.

3. Cut each piece into 1/4-inch thick slices. Cut the slices into smaller pieces, in half, and if desired, in half again.

4. Pour the marinade over the steak pieces and toss to combine. Allow the steak to marinade for 20 minutes in the refrigerator, tossing occasionally. Bring to room temperature prior to cooking. If cooking the steak immediately, you may marinade it at room temperature.
5. Strain the steak and discard the marinade.
6. Preheat a heavy skillet over medium-high heat (preheat with oil if not using a non-stick pan). Add the steak and fry for 2 minutes or until the outside of the steak is no longer pink. If desired, add the vegetables or sautee them in a separate skillet. Add the sauce mixture and the cornstarch mixture, and stir until thickened.

7. Serve steak and sauce over rice or over sauteed cabbage and carrots.

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