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

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Slice the beef thinly against the grain into strips. Toss with the soy sauce, cornflour, bicarbonate of soda and pepper, and set aside briefly.
2. Whisk the Beijing sauce ingredients together in a separate bowl and set aside.
3. Heat a large wok over high heat with spray oil. Fry the beef for 1 minute per side until golden, in batches so it doesn't steam. Remove.
4. Return the wok to medium-high with a little more oil. Stir-fry the onion and bell pepper for 3 minutes until slightly soft and translucent, then add the garlic and cook for 45 seconds more.
5. Return the beef to the wok with the sauce. Cook 1 to 2 minutes until the sauce thickens and coats everything, then take off the heat.
6. Rinse the jasmine rice and put it in a saucepan with the chicken stock and an optional pinch of salt. Bring to a boil, reduce to low, cover and cook 12 minutes. Turn off the heat, keep covered 4 minutes, then fluff with a fork.
7. Divide the rice and beef among five 750 ml containers, either side by side or with the beef spooned over the rice. Garnish with spring onion and sesame seeds.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionScallionRiceBell pepperBeef