Beijing Beef Rice Bowl

Ingredients

• 4 tbsp Tomato ketchup (For the sauce)
• 2 tbsp Soy sauce (For the sauce)
• 1 tbsp Caster sugar (For the sauce)
• 1 tsp Crushed red chilli (For the sauce)
• 1 tsp Cornflour (For the sauce)
• 2 tbsp Vinegar (For the sauce)
• 1 tsp Dark soy sauce (Optional; for the sauce)
• 0.25 cup Water (For the sauce)
• 500 g Beef undercut (Thinly sliced; freeze for 20–30 minutes first to make slicing easier)
• 1 tbsp Ginger-garlic paste (For the marinade)
• 1 Egg white (For the marinade)
• 1 tsp Black pepper powder (For the marinade)
• 0.5 tsp Baking soda (For the marinade)
• 0.5 tsp Iodized Himalayan pink salt (Or to taste)
• 1 tbsp Cornflour (Added to the marinade)
• 2 tbsp Soy sauce (Added to the marinade)
• 4.5 tbsp Cornflour (Use 4–5 tbsp to coat the marinated beef)
• 1 cup Canola oil (For frying the beef; the full amount is listed, though not all may be absorbed)
• 2.5 cloves Garlic (Finely chopped)
• 2 tbsp Canola oil (For sautéing the aromatics)
• 0.5 cup Red bell pepper (Diced)
• 0.5 cup Onion (Diced)
• 4 servings Boiled rice (Quantity not specified in the source; estimated as about 600 g cooked rice total)
• 4 servings Cucumber and tomato salad (Quantity not specified; serve alongside the rice bowl)

Steps

1. 1

   For easier slicing, freeze the beef undercut for 20–30 minutes, until firm but not frozen solid. Slice it thinly.

2. 2

   Make the sauce: add the ketchup, 2 tablespoons soy sauce, caster sugar, crushed red chilli, 1 teaspoon cornflour, vinegar, optional dark soy sauce, and water to a bowl. Whisk well, then set the prepared sauce aside.

3. 3

   Place the thinly sliced beef in a separate bowl. Add the ginger-garlic paste, egg white, black pepper, baking soda, salt, 1 tablespoon cornflour, and 2 tablespoons soy sauce. Mix thoroughly to coat the beef.

4. 4

   Cover the bowl and marinate the beef for 30 minutes.

5. 5

   Remove the cover, add the remaining 4–5 tablespoons cornflour, and mix well so the beef pieces are coated.

6. 6

   Heat 1 cup canola oil in a wok to 160°C.

7. 7

   Add the coated beef pieces to the hot oil and fry over medium heat until golden and crispy. Remove the fried beef from the oil.

8. 8

   Heat 2 tablespoons canola oil in a wok.

9. 9

   Add the chopped garlic, diced red bell pepper, and diced onion. Mix well and sauté for 1 minute.

10. 10

    Add the fried beef to the wok and mix well.

11. 11

    Add the prepared sauce, mix well, and cook over high heat for 1–2 minutes, until the beef is coated in the sauce.

12. 12

    To assemble, add boiled rice to serving bowls. Top with the prepared Beijing beef and serve cucumber and tomato salad alongside.

Notes

The source does not specify the quantity of boiled rice or cucumber and tomato salad; practical serving estimates are provided. The amount of frying oil is listed as 1 cup, but some oil will remain in the wok rather than being consumed.

Nutrition per serving

• main
• rice bowl
• beef
• fried
• stir-fried
• spicy
• sweet-and-savory
• complete meal