| Beijing Beef Recipe Serves 4 Frying 1 lb. Flank steak, thinly sliced ¾ cup corn starch vegetable oil Marinade 3 Tablespoons water 3 Tablespoons soy sauce 1 Tablespoon corn starch Sauce ¾ cup pineapple juice 1/3 cup sugar 1/3 cup seasoned rice vinegar ¼ cup chili garlic sauce 1 Tablespoon water 2 teaspoons cornstarch 1 ½ teaspoon soy sauce 1 ½ teaspoon vegetable oil Vegetables 1 bell pepper, sliced 1 onion sliced 1 teaspoon vegetable oil ¼ teaspoon serrano pepper, diced Rice, for serving Marinade In a zip top bag add steak and marinade ingredients. Refrigerate. Sauce In a small bowl mix water and cornstarch set aside. In a sauce pan over med low heat add rest of sauce ingredients to pot. Stir. Add cornstarch and water mixture and stir and cook until thickened. Remove from heat and set aside. Frying Drain marinade and discard marinade and put steak in a medium bowl. Add cornstarch and coat well. Get a frying pan over medium high heat and let it heat up for one minute. Add steak to pan and cook and stir until beef is crispy. Remove steak to plate and get the pan back over the heat. Reduce the heat to medium low. Add 1 teaspoon to oil already left in pan. Add onions, bell pepper and serrano chili to pan. Cook and stir until softened. Add meat and sauce to the vegetables and heat through. Serve with rice if desired, also serve right away. Enjoy. Peace, CK |
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