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.
Cut flank stank against the grain in 1/4 inch slices.
Crack 1 egg in a medium bowl and whisk, add 1/2 tsp salt, 1 Tbsp cornstarch, and steak.
Refrigerate for at least 20 minutes.
Prepare marinade in a medium size bowl by combining all Beijing beef sauce ingredients.
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.
Preheat oil in wok to 350F. Add two tbsp cornstarch to marinated beef. Cook for 3-5 minutes. Lay beef out to drain.
Cut down and wok fry onions and peppers in same wok/oil. Add Beijing sauce, minced garlic, bring to a boil, and let simmer.
Add cooked beef.
Serve over rice.
Premiere news, new episodes and the occasional food hack worth knowing. One email a week, tops.
