Chinese Crispy Beef

In a 12-inch skillet, add 1/2 inch of oil. Preheat over medium high heat.

Toss beef in 1 cup tapioca starch until evenly coated. Fry beef in batches. Allow it to get brown and crisp, then flip to brown the other side. Remove fried pieces and allow to sit on paper towels while you finish frying. Add oil as needed.

When all of the beef is fried, drain all but 1 tablespoon of frying oil. Keep it over medium high heat.

In a separate small bowl, whisk coconut aminos, cooking sherry, remaining 1 tablespoon tapioca starch, kosher salt, black pepper, ginger and water. Pour this mixture into the hot skillet. Whisk immediately and continuously while sauce comes to a boil. Continue whisking for 2 additional minutes. Remove from heat.

To assemble the Chinese Crispy Beef, spread crispy meat in a 9×13 dish. Top with sauce and scallions. Toss until thoroughly coated. Serve!