I don’t really like Thai food that much, but there’s a Thai restaurant nearby that makes an awesome crispy sweet beef dish that I’m sure is not FructMal friendly. I was craving it one day and hoping I could make my own, and I found this recipe on BellaOnline that’s not too far off–certainly delicious in its own right, and pretty straight forward to make. You can serve with any kind of rice, rice noodles or gluten-free pasta, but why pass on the chance to make your own sticky rice?
- 2 cups of sweet rice or glutinous rice
- 2 1/2 cups of water
- 1.5 pounds of bottom round beef
- 2 cups of peanut oil
- 5 tablespoons of cornstarch
- 1/4 cup of rice wine vinegar
- 2 tablespoons of dextrose
- 2 tablespoons of gluten-free soy sauce
- Dash of asafoetida powder
Directions (sticky rice)
Let the rice soak in the water for 40 minutes-2 hours in a rice cooker, then turn the rice cooker on. When it’s done let it sit in the rice cooker for about an hour with the heat turned off. Put it in some tupperware with a lid and stick it in the fridge to heat it up later if you can wait.
Cut the beef into thin strips–mine were about 3 inches across and less than a quarter inch thick. Mix together the rice wine vinegar, dextrose, soy sauce, and asafoetida in a bowl and set aside.
Divide the beef into 3-4 batches and cook each batch separately in the oil for about 5 minutes and transfer to a paper-towel-lined plate using a slotted spoon.
Remove all oil from the pan and return the beef. Pour the sauce mixture over the top, stir, and cook for 2-3 minutes on medium-low heat.
Elimination Diet safe: No