Beijing Beef and Rice Stir-Fry

_{Step 1/5}

Marinate Beef

• 150g Beef Sirloin
• 1 tsp Cornstarch
• 1/2 tbsp Soy Sauce
• 1 tsp Rice Vinegar

In a bowl, combine the beef strips with cornstarch, soy sauce, and rice vinegar. Let it marinate for 10-15 minutes. In another small bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Set aside.

_{Step 2/5}

Prepare the Sauce

• 1 tbsp Soy Sauce
• 1 tsp Hoisin Sauce
• 1 tsp Honey
• 1 tsp Rice Vinegar
• 1 Garlic Clove
• 1 tsp Ginger
• 1/4 tsp Chili Flakes

In another small bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Set aside.

_{Step 3/5}

Cook the Beef

• 1 tsp Ghee

Heat ghee in a wok over medium-high heat. Stir-fry the marinated beef until browned and cooked through, about 3-4 minutes. Remove from the skillet and set aside.

_{Step 4/5}

Prepare the Fried Rice

• 1 tsp Ghee
• 1/2 Small Onion
• 1/4 Red Bell Pepper
• 1 Small Carrot
• 150g Cooked White Rice

In the same skillet, heat more ghee add onions, bell peppers, and carrots. Stir-fry for 2-3 minutes until slightly softened but still crisp. Add in the day old rice and cook for another minute or two until heated through. Return the beef to the skillet. Pour the prepared sauce over the beef, rice, and vegetables. Stir to coat evenly and cook for 1-2 minutes until the sauce thickens slightly.

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Serve

Plate on a serving dish. Garnish with green onions and sesame seeds if desired.