High Protein Beijing Beef Rice Bowls
Directions
- 1Slice steaks into thin strips, then add soy sauce, black pepper, cornflour, and baking soda. Mix well with your hands until fully coated.
- 2In a bowl, add soy sauce, water, sriracha, oyster sauce, hoisin sauce, sweetener, and cornflour mixed with water. Stir together.
- 3Cook steak strips on high heat until golden crispy and tender. Set aside.
- 4Add garlic to the pan, and once fragrant, add sliced onions and bell peppers. Cook until nice and soft.
- 5Add the sauce, bring to a light bubble, then turn the heat down and stir until it thickens.
- 6Add crispy beef, mix well to fully coat it in the sauce.
- 7Box it up into four equal servings alongside your fluffy rice.
Ingredients
- 800 g lean sliced steak
- 20 ml soy sauce
- 1 tsp black pepper
- 20 g cornflour
- 1 tsp baking soda
- 60 ml soy sauce
- 120 ml water
- 2 tbsp sriracha
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sweetener
- 5 g cornflour mixed with water
- 200 g white rice
- 2 garlic cloves
- 1 red bell pepper
- 1 white onion
- 0 sesame seeds
Equipment
frying panbowlkitchen scalemeasuring cupstongswooden spatula