High-Protein Beijing-Style Beef Rice Bowls

Ingredients

• 800 g lean beef steak (cut into thin strips against the grain (e.g., rump steak))
• 20 ml soy sauce (to marinate the meat)
• 1 tsp black pepper
• 20 g cornstarch (to coat the meat)
• 5 g baking soda (to tenderize the meat)
• cooking spray (for cooking)
• 60 ml soy sauce (for the glaze)
• 120 ml water (for the glaze)
• 2 tbsp sriracha sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp sweetener (granulated natural)
• 5 g cornstarch (mixed with a tablespoon of water to thicken)
• 200 g white rice (uncooked weight)
• 2 garlic (cloves, minced)
• 1 red bell pepper (medium, cut into 2.5 cm pieces)
• 1 white onion (medium, quartered and sliced)
• sesame seeds (optional for garnish)

Steps

1. 1

   Cut the beef steaks into thin strips against the grain. Tip: Place the meat in the freezer for 30 minutes before cutting to make it firmer and easier to slice.

2. 2

   In a bowl, add the beef strips, 20 ml of soy sauce, black pepper, 20 g of cornstarch, and the baking soda. Mix well with your hands until the meat is fully coated.

3. 3

   To prepare the glaze, combine 60 ml of soy sauce, 120 ml of water, sriracha, oyster sauce, hoisin sauce, sweetener, and the cornstarch slurry in a bowl. Stir well.

4. 4

   Heat a pan over high heat and coat with cooking spray. Cook the beef strips until they are browned and crispy on both sides but tender on the inside. Remove the meat from the pan and set aside.

5. 5

   In the same pan, add the minced garlic. Once fragrant, stir in the chopped onion and red bell pepper.

6. 6

   Cook the vegetables until they are softened.

7. 7

   Pour the sauce mixture into the pan and bring to a light simmer.

8. 8

   Lower the heat and stir the sauce until it thickens.

9. 9

   Add the reserved crispy beef back into the pan and toss well to coat completely with the sauce.

10. 10

    Serve the beef in four equal portions accompanied by the cooked white rice and garnish with sesame seeds if desired.

Notes

Storage: Store in the refrigerator for up to 5 days. To reheat, add a teaspoon of water to the container and microwave for 3 minutes. You can add other vegetables of your choice.

Nutrition per serving

• main course
• high protein
• low calorie
• meal prep
• asian cuisine
• beef
• fitness