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Crispy Peking Beef Bowl

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This Crispy Peking Beef Bowl features tender, crispy beef strips tossed in a savory Peking sauce, served over steamed rice with fresh vegetables for a quick and flavorful meal.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 1/2 cup cornstarch
  • 2 cups vegetable oil (for frying)
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 green onions, sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups cooked jasmine rice
  • 1 cup shredded napa cabbage
  • Sesame seeds for garnish (optional)

Instructions

  1. Pat the flank steak slices dry and toss them in cornstarch until fully coated.
  2. Heat vegetable oil in a deep skillet or wok over medium-high heat until hot.
  3. Fry the beef slices in batches until golden and crispy, about 2-3 minutes per batch; drain on paper towels.
  4. In a separate pan, heat a tablespoon of oil, then sauté garlic and ginger until fragrant, about 30 seconds.
  5. Combine hoisin sauce, soy sauce, rice vinegar, honey, and sesame oil in the pan; stir to mix and heat through.
  6. Toss the crispy beef back into the sauce and mix well to coat evenly.
  7. To assemble, place cooked jasmine rice in bowls, top with shredded napa cabbage and red bell pepper slices.
  8. Top with the sauced crispy beef and garnish with sliced green onions and sesame seeds if desired.

Notes

For extra crunch, add toasted cashews or serve with a side of steamed broccoli for a balanced meal.

Find it online: https://foodnarrative.com/crispy-peking-beef-bowl/