Beijing Beef

360 Calories

I’ve never been to Beijing, but God damn this beef is sexy good. With its velvety texture, the pieces just slide down my throat hole. Hopefully you can experience this as well providing you follow each tedious step along the way. Warning could be one of the “hellthiest” meals we’ve ever made so take your heart into consideration before consuming our version of Beijing Beef.

Prep Time: 3 0 mins
Cook Time: 23 mins
Total Time: 53 mins

Author: HellthyJunkFood
Recipe Type: Asian
Cuisine: American
Serves: 5

Ingredients:

• 16 oz Flank Steak
  
• Vegetable Oil for Frying
  
• 4 Cloves Garlic
  
• 1 Medium Onion
  
• 1 Red Bell Pepper
  
• ¼ tsp Salt
  
• ¼ Cup Cornstarch (divided)
  
• 1 Egg
  
• 1 1/2 Cup Rice
• 2 tbsp butter

Beijing Beef Sauce:

• ½ Cup Water
  
• ¼ Cup Sugar
  
• 6 Tbsp Hoisin Sauce
  
• 4 Tbsp Sweet Chili Sauce
  
• 4 Tbsp Ketchup
  
• 2 Tbsp Apple Cider Vinegar
  
• 1 Tbsp Red Pepper Flakes
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• Deep Fryer: http://amzn.to/1MRHIG5
  
• Wok: http://amzn.to/1p9qm3Z
  

Instructions:

1. Cut flank stank against the grain in 1/4 inch slices.
2. Crack 1 egg in a medium bowl and whisk, add 1/2 tsp salt, 1 Tbsp cornstarch, and steak.
3. Refrigerate for at least 20 minutes.
4. Prepare marinade in a medium size bowl by combining all Beijing beef sauce ingredients.
5. Make rice with 3 cups water, 1 1/2 cup rice, salt, two tbsp butter. Bring to a boil, bring temp down to a simmer, and cover.
6. Preheat oil in wok to 350F. Add two tbsp cornstarch to marinated beef. Cook for 3-5 minutes. Lay beef out to drain.
7. Cut down and wok fry onions and peppers in same wok/oil. Add Beijing sauce, minced garlic, bring to a boil, and let simmer.
8. Add cooked beef.
9. Serve over rice.

Nutritional Information:

Serving Size: 1 Calories: 360 Fat: 10g Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 35g Sugar: 20g Sodium: 500mg Fiber: 2g Protein: 25g Cholesterol: 30mg