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Crispy Peking Beef Bowl

Home cook, iPhone 15 Pro. Close-up slight angle of delicious Crispy Peking Beef Bowl on white plate. Mouthwatering --ar 4:3 --style raw --s 245
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A flavorful Crispy Peking Beef Bowl combining tender, crispy beef with a tangy Peking sauce served over steamed rice for a quick, satisfying meal.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 cups cooked jasmine rice
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. In a bowl, combine sliced flank steak with 2 tablespoons soy sauce and cornstarch. Mix well and let marinate for 15 minutes.
  2. Prepare three separate bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Coat each piece of marinated steak first in flour, then egg, and finally panko breadcrumbs.
  5. Fry the coated beef pieces in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  6. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the Peking sauce.
  7. In the same skillet, pour in the Peking sauce and heat until bubbling, about 2 minutes.
  8. Add the crispy beef back into the skillet and toss to coat evenly with the sauce.
  9. Serve the Peking beef over warm jasmine rice.
  10. Garnish with sliced green onions and sesame seeds if desired.

Notes

For extra crunch, double coat the beef by repeating the egg and panko step before frying. Serve with steamed vegetables for a balanced meal.

Find it online: https://cakesplustaste.com/crispy-peking-beef-bowl/