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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    CRISPY, TENDER ORANGE BEEF WITH BROCCOLI (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 06/06/2013 - Along with lemon chicken, orange beef is one of my many favorite Chinese dishes. In the days before I went gluten-free, I ordered orange beef whenever I got the chance. Now, like many other dishes, many restaurants dredge their beef in wheat flour when making Orange Beef, so I've grown much more careful. As a result, I don't get nearly as much orange beef as I used to.


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    My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters.

    Photo: CC--alanagkellyIngredients:

    • 1 pounds beef top sirloin, thinly sliced into short strips
    • ¼ cup rice vinegar
    • 2 tablespoons white sugar
    • 2 tablespoons brown sugar
    • 2 tablespoons frozen orange juice concentrate
    • 1 teaspoon salt
    • 1 tablespoon gluten-free soy sauce
    • 1 tablespoon hot chile paste
    • 1 cup long grain rice
    • 2-3 tablespoons water
    • ¼ cup cornstarch
    • 1 tablespoon orange zest
    • 2 tablespoons grated fresh ginger
    • 3-4 cloves garlic, minced
    • 1 bunch green onions, sliced
    • 8 broccoli florets, steamed
    • 1½ cups oil for frying
    • Orange wedges as garnish
    • Salt and black pepper to taste

    Directions:
    In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours.

    Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.

    Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside.

    Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all except 1 tablespoon of the oil from the wok.

    Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste.

    Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges.


    Image Caption: The finished orange beef with broccoli. Photo: CC--alanagkelly
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    Guest Beth Teague

    Posted

    I should have known this was going to be a train wreck as the directions did not make sense, and it called for 1 1/2 cups of oil, and also called for a whopping 1/4 cup cornstarch. This was one of the worst recipes I have ever made: the sauce was gloopy and thick, sickeningly sweet, with very little orange flavor: my son would not eat it, I barely could. Please rewrite the directions so that they make sense, particularly the part which reads "toss the dried beef with cornstarch." What cornstarch? I was instructed to mix it with water and stir into the leftover marinade. You might want to reword to add the reserved marinade instead of calling it soy sauce mixture. Remember that it had raw meat in it so it must be reheated thoroughly, but it was so thick it was pretty gross.

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    Destiny Stone
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    cnbc.com