So the other day, I was feeling pretty down in the dumps, so Mark decided to try and cheer me up by cooking me this exact gluten free crispy chilli beef recipe. It worked! He even made it low FODMAP too.
Clearly Mark had picked up on the not-so-subtle hints I’d dropped over the last few weeks… I really missed eating crispy chilli beef – I mean, it must be over 8 years since I last ate it. As if by magic, Mark’s gluten free crispy chilli beef appeared!
It goes without saying that having someone there to cheer you up when the world is on top of you is so important.
As IBS makes my life like riding a rollercoaster upside-down several times a day, there’s so much joy in being reunited with a meal you haven’t eaten in almost a decade.
It brings back so many happy memories of family Chinese takeaways (back when I could actually eat anything!) and meals out in China Town.
(another place I haven’t eaten in years!)
That’s why I absolutely had to twist Mark’s arm and get him to actually measure the ingredients for once – so we could write it up!
Mark professes that he can only cook Chinese food, as that’s the type of food he used to cook with his Mum at home (she’s from Malaysia.)
And I definitely do not have a problem with that! He’s so good at recreating these dishes that I miss so much from the Chinese takeaway – I’ll list a few that he’s created or help created below…
So far, Mark’s made:
- Cantonese-style sweet and sour chicken
- Crispy prawn toast
- Char Siu Pork
- Singapore Noodles
- Chinese chicken curry
So definitely go check those out, because they’re awesome!
So how does mark’s gluten free crispy chilli beef taste?
The beef has such a lovely, light and crispy batter and it’s coated in the most wonderful sticky, sweet, hot and spicy sauce. You can definitely make it as hot (or not hot) as your prefer it!
I hope your reunion with this dish makes your day as much as it made mine.
So without further ado, I’ll once again hand you over to Mark who has been kind enough to write this up for you guys!
- 400g thinly cut beef steaks
- 50g cornflour
- 30ml garlic-infused olive oil
- 1/2 tsp salt
- 70ml sweet chilli sauce (OR low FODMAP ketchup.)
- 175ml orange juice
- 1 tbsp gluten free soy sauce
- 1 tbsp corn flour mixed in 2 tbsp of water
- 1 tbsp sugar
- 1/2 tsp crushed, dried chilli flakes (increase to 1 tsp or more if you like it a little spicier)
- 1) Place all of the ingredients for the sauce into a small saucepan and bring to the boil. Then simmer for around 10-15 minutes until thickened.
- 2) Before slicing your thinly cut beef steaks, I'd recommend pounding them with a meat tenderiser or rolling pin to get them as flat as possible. Then, slice them as thinly as you can - the thinner they are, the crispier they'll be. You can never slice them too thin!
- 3) Add your garlic-infused olive oil to a wok and set to a medium heat.
- 4) Combine the cornflour and add 1/2 tsp of salt in a large bowl. Thrown in half your beef and roll it around until really well coated. Place it in the heated oil in the wok and repeat with the rest.
- 5) Fry until the cornflour batter becomes light and golden - this should take around 5 minutes.
- 6) The sauce should be ready by now, so in a serving dish, combine the fried beef strips and the sauce. Add a few sesame seeds as a finishing touch.
- 7) Enjoy with rice and thank Mark for the recipe!
- Half of this recipe is a safe low FODMAP portion size.
Thanks for reading how to make my gluten free crispy chilli beef recipe! If you make it, I’d love to see how it turned out. So absolutely make sure that you send me a pic using my social media links below…
Thanks for reading,
Oh and don’t forget to pin this for later!