Recipes

Beijing beef

Gluten-free. Crispy strips, fresh mini peppers, sweet-tangy sauce. Rice on the side.

TonightThaw
CutsAgainst grain
FryTwo batches
PlateSauce last
1 · GrainLook for the lines. They run the length of the piece.
2 · SliceKnife perpendicular to those lines. Thin strips. Against the grain.

Log this

Beijing beef (GF)

4 servings · beef, peppers, sauce. Rice on the side.

552 cal 45g protein 35g carb 26g fat

MyFitnessPal · Beijing beef (GF)

On the board

Beef

Peppers

  • 1 bag mini sweet peppers, sliced. Fresh, not frozen.

Sauce, ~4 servings

  • ⅓ cup ketchup — Smash Kitchen is already in the house
  • 3 Tbsp coconut aminos, not soy sauce. Raquel is GF.
  • 2 Tbsp gluten-free oyster sauce
  • 2 Tbsp vinegar
  • 2 Tbsp sugar
  • 3 cloves garlic, minced
  • ½ tsp chili flake
  • ¼ cup water + 1 tsp cornstarch, slurry after the peppers cook off

Last beef-and-broccoli went watery from frozen veg and mild coconut aminos. Fresh peppers. Let their water cook off before the sauce goes in. Two fry batches so the strips stay crispy.

Tonight

Cuts

Fry

Plate

Leftovers

Fridge 3 days. Wednesday dinner is leftover Beijing. Raquel at Bible study; Mike with the kids. Reheat in a pan, not a microwave pile.