Peking Shredded Beef

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is often cheaper.

Slice beef thinly against the grain and marinate in soy sauce and cornstarch for 15 minutes.

Heat vegetable oil in a wok over high heat until shimmering.

Add marinated beef to the wok and stir-fry until browned, about 3-4 minutes.

Remove beef from the wok and set aside.

In the same wok, add ginger and garlic, stir-frying until fragrant, about 30 seconds.

Add sliced bell pepper, onion, and carrot, stir-frying until tender-crisp, about 2-3 minutes.

Return the beef to the wok and mix well with vegetables.

Add sugar, rice vinegar, and black pepper, stirring to combine.

Pour in a little water to create a sauce, cooking until slightly thickened, about 1-2 minutes.

Drizzle with sesame oil and sprinkle with scallions and red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens