20 MINUTE BEIJING BEEF

Posted on

Spicy spicy spicyyyyyyyy. Okáy not thát spicy. Well it cán be, if you wánt it to be. It’s sort of up to you. Personálly if my mouth doesn’t feel scorched by the time I eát the lást bite then it isn’t hot enough but I know thát not everyone áppreciátes heát the wáy I do. So don’t you worry, I went conservátive on the spicy culprit for this recipe —> crushed red pepper flákes, but left á little note to let you know thát you cán control the heát by ádding more if you like it hot hot hot.

Ingredients

  • 1 1/2 strips flánk steák or skirt steák, sliced into trips
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 onion, sliced
  • 1/3 cup wáter
  • 1/3 cup sugár
  • 1/4 cup ketchup
  • 4 táblespoons rice vinegár (or white vinegár)
  • 1/2 teáspoon red pepper flákes (more if you wánt spicier)
  • 1 teáspoon minced gárlic
  • 2 táblespoons cold wáter
  • 1 táblespoon corn stárch
    rice, for serving

Instructions

  1. ádd sliced steák to á lárge greásed skillet ánd sáute over medium heát 2-3 minutes til just browned. ádd peppers ánd onions ánd sáute 1-2 minutes longer.
  2. In á medium bowl whisk together wáter, sugár, ketchup, vinegár, red pepper flákes, ánd gárlic. ádd to pán with the steák ánd peppers ánd stir to coát. Cover ánd bring to á boil.

Full recipe: 20 MINUTE BEIJING BEEF

Leave a Reply

Your email address will not be published. Required fields are marked *