Mix sauce ingredients together. Keep sauce refrigerated until use. Cooking Instructions
First, cut beef into slices and keep them in a mixing bowl. Marinate meat with Group A until the ingredients are thoroughly mixed. Dip marinated beef slices in Group B. Make sure the sliced are covered with cornstarch. Remove excess cornstarch. Heat up a wok with oil (making sure it reaches to about 350 F). Fry the marinated sliced beef until it is crispy. Remove and drain oil. Reheat the wok and add Group C. Stir fry for 5 seconds, then add Group D. Stir and fold for about 30 seconds. Add sauce into the wok. When sauce boils, put fried sliced beef into wok. Stir and fold until beef is covered in sauce. Place finished Beijing Beef into dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 127.7mg||39 %|
|Sodium 214.4mg||7 %|
|Potassium 605.4mg||16 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 58.3g|
|Protein 24.1g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 546
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