Garlic - ginger glazed beef

* you can opt out if you're gluten intolerance


Serves: 5

15 oz. Cubed beef stew meat
Himalayan salt & cayenne pepper (to taste)
1 Tbsp. + 1 1/2 tsp. Hot sauce
1 Tbsp. Vegetable oil
1/2 c. All purpose flour* ( all purpose gluten free)
Glaze


1 1/2 crushed garlic cloves
1 Tbsp. Minced fresh ginger
1 1/2 tsp. Chile pepper sauce
1/4 c. Rice vinegar
1/4 c.. packed brown sugar
1 1/2 tsp. Soy sauce * (gluten free Tamari sauce)

Directions:

1. Preheat oven to 400. Spray baking sheets with non stick cooking spray; to grease the pan.

2. Place beef cubes in a medium sized mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
Place the flour and beef stew cubes in a medium, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the cubes entirely with the flour; no wet spots should remain. Arrange the beef cubes onto the prepared baking sheets, making sure none of the pieces are touching one another.

3. Bake in the preheated oven for 30 minutes, turning the beef stew cubes and return to the oven to cook until beef brown about 30 minutes.

4. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.

5. Put beef stew cubes in a medium sized mixing bowl. Pour about half the sauce over the beef stew cubes. Toss beef stew cubes in a separate plastic zip lock bag to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak in before serving. Granish with chopped scallions, and serve over rice.