Beijing Beef

• servings: 2 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

300g of beef

1 tsp of chicken powder

1/2 tsp of salt

1/2 tsp of white pepper

1/2 tsp of sugar

1/2 tsp of baking soda

A pinch of msg

1 egg

Cornstarch, to coat

2 tbsp of ketchup

2 tbsp of soy sauce

1 tbsp of white vinegar

1 tbsp of hoisin sauce

2 tbsp of sriracha

2 tbsp of brown sugar

2 tsp of chili flakes

2 tbsp of water

1 bell pepper, dice into small squares

1 brown onion, dice into small cubes

1 green chili, chopped

2 tbsp of vegetable oil, for stir frying

Directions

Sliced your steak into strips and marinade with chicken powder, salt, white pepper, sugar, baking soda, msg and 1 egg. Set aside for 20 minutes.

For the sauce, combine Ketchup, soy sauce, white vinegar, hoisin sauce, sriracha, brown sugar, chili flakes and water. Set aside

Coat the marinated beef in the corn starch. Make sure each beef slice is completely coated.

Heat the oil to 180c. Fry the beef for 4-5 minutes or until the beef is crispy. Remove, strain it and set aside.

In a pan, heat the oil to medium-high heat.

Add bell pepper and brown onion. Sauté for 30 seconds.

Add the sauce to the pan and cook the sauce until it thickens and bubbles.

Add the fried beef to the sauce and give it a final toss until it is evenly coated.

Garnish with sesame seeds and enjoy!

Nutrition

• Serving Size: 1
• Calories: 819
• Total Fat: 24.2 g
• Saturated Fat: 14.5 g
• Trans Fat: 0.2 g
• Cholesterol: 191.7 mg
• Sodium: 2942.7 mg
• Total Carbohydrate: 103.8 g
• Dietary Fiber: 5.6 g
• Total Sugars: 27.9 g
• Protein: 45.1 g