Zutaten für Peking Beef
- Stir Fry Beef
- Peanut Oil
- Hoisin Sauce
- Five Spice Powder
- Honey
- 2 tbsp soy sauce
- Garlic Cloves
- 1 tsp sesame oil
- Dry Sherry
- Cornflour
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Zubereitung von Peking Beef
- In a mixing bowl, whisk together the marinade ingredients: 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp sesame oil, 1 tsp grated ginger, ½ tsp ground white pepper.
- Add 1 lb thinly sliced beef to the marinade, ensuring each slice is coated.
- Cover the bowl and refrigerate for at least 2 hours (or up to overnight for maximum flavor).
- Heat a large wok or frying pan over medium-high heat. Add 2 tbsp vegetable oil.
- Once the oil shimmers, add the marinated beef. Stir-fry for 5-7 minutes, until the beef is browned and cooked through.
- Reduce the heat to medium-low. Pour in ½ cup beef broth and bring to a simmer.
- Simmer for 10 minutes, allowing the sauce to thicken. If the sauce is too thin, whisk together 1 tbsp cornstarch with 2 tbsp cold water and add to the pan, stirring until the desired consistency is reached.
- Garnish with chopped green onions (optional) and serve hot with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
153g
Fat
15g
Carbs
16g
