Peking-style Beef

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

3 tbsp hoisin sauce

1 tbsp all-purpose soy sauce

1 tbsp dark soy sauce

1 tbsp rice wine vinegar

1 tsp brown sugar

½ tsp Chinese five-spice (optional)

1 tbsp light olive oil (or any neutral oil of choice)

500 g (1 lb) regular minced (ground) beef (not extra-lean)

1 tsp freshly minced garlic

1 tbsp freshly grated ginger

1 tsp cornflour (cornstarch) mixed with 2 tbsp water

Steamed jasmine rice

2 cucumbers, peeled into ribbons (for extra-crisp cucumbers, see note 1)

2 spring onions (scallions), thinly sliced

Toasted sesame seeds

1 tsp sesame oil

步驟

Make the sauce

– In a jug or small bowl, combine the sauce ingredients and set aside.

Cook the beef

– Heat the oil in a large, heavy-based pan over high heat. Add the beef, break it up (so it covers more of the surface area of the pan), and allow it to cook, untouched, for at least 5–6 minutes – this will allow the beef to brown and develop crispy edges. Flip it, further breaking it apart with your spatula, and cook for a further 1–2 minutes or until cooked through.

Add the garlic and ginger

– Stir the garlic and ginger in, cooking for 30 seconds.

Add the sauce

– Pour the sauce over the beef and simmer for 1–2 minutes to coat the beef.

Thicken the sauce

– Stir in the cornflour and water mixture. Cook for 30–60 seconds until the sauce thickens and clings to the beef.

Serve

– Spoon over rice and top with cucumber ribbons, spring onion, sesame seeds and a drizzle of sesame oil.

營養

• 卡路里: 348
• 總脂肪: 12.5 g
• 飽和脂肪: 3.1 g
• 反式脂肪: 0.1 g
• 膽固醇: 75.4 mg
• 鈉: 593.2 mg
• 總碳水化合物: 27.6 g
• 膳食纖維: 2.1 g
• 總糖: 6.1 g
• 蛋白質: 30.8 g