Beijing Beef

Beijing Beef. A quick and simple, high protein Fakeaway with a tangy sweet and sour sauce is out of this world.

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Cook: 20 MINS


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Allow beef to come to room temperature, then add to a large mixing bowl along with salt, Chinese five spice, baking powder, egg and then mix until beef is coated in marinade.
Pour cornflour out onto a large baking tray, then add marinating beef. Mix until beef is coated in cornflour all over.
Heat tbsp of groundnut oil in a large pan, on high heat, then add beef. Cook until crispy and brown all over, 5-10 mins, then remove from pan.
Add all sauce ingredients to the same pan and bring to a low simmer, then add onion and bell peppers - cook for 3-4 mins, until veg has softened slightly. If the sauce dries out, then add a splash of water. Add crispy beef and stir until coated all over in sauce.
Garnish with sesame seeds.

Nutritional Info

Per serving with 125g of cooked rice:
Cals – 539
Carbs – 64g
Protein – 40g
Fat – 13.5g


Serves 3

For the beef:

  • 300g of frying beef steak - cut into 4cm pieces.
  • A pinch of salt.
  • 1/2 tsp of Chinese five spice
  • 1/2 tsp of baking powder.
  • 1 egg.
  • 90g of cornflour.

The rest:

  • 2 bell peppers - chopped.
  • 1 onion - chopped.
  • Tbsp of oil, for frying.

For the sauce:

  • Tbsp of soy sauce.
  • Tbsp of ketchup.
  • Tbsp of sweet chilli.
  • 2 tbsp of rice wine vinegar.
  • Tbsp of hoisin.
  • Tsp of Worcestershire.
  • Tbsp of pineapple juice.
  • 50ml of water.

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