FAST TRACK Your Meal Prep In 25 MINUTES With This High Protein Beijing Beef Stir Fry

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

Chop 2 brown or yellow onions into large quarters.

Dice 1 large red bell pepper into large pieces.

Roughly chop 4 cloves of garlic or slice them thinly.

Chop the roots of 2 spring onions and thinly slice the stems on an angle (optional).

Slice 800 g of lean steak thinly after freezing for 30 minutes.

In a bowl, mix the sliced beef with 1 tbsp low sodium soy sauce, 1 tbsp corn flour, 1 tsp bicarbonate of soda, and ground white pepper to taste.

Prepare the Beijing sauce by whisking together 1/4 cup low sodium soy sauce, 1/3 cup chicken stock, 1 tbsp Sriracha sauce, 1 tbsp hoisin sauce, 1 tbsp oyster sauce, 1 tbsp black vinegar, and 2 tsp corn flour.

Cook 300 g jasmine rice in 550 ml chicken stock or water with a pinch of salt, bringing it to a boil, then covering and cooking on low for 12 minutes.

Heat a large wok over high heat until smoking and add 1 tbsp avocado spray oil or peanut oil.

In batches, add the beef to the wok and cook for 2 to 2.5 minutes until browned, then remove.

Add more oil to the wok and stir-fry the onions, bell peppers, and the roots of the spring onions for 3 to 4 minutes until softened and charred.

Add garlic and cook for 1 minute before returning the beef to the wok along with the sauce, mixing to coat everything and cooking for 1 minute until thickened.

Turn off the heat for the rice after 12 minutes and let it sit covered for an additional 4 minutes before fluffing with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens