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peking shredded beef

Peking Shredded Beef

These crispy, slim fingers of beef doused in a heavenly sweet and sticky sauce was one of my first Chinese food obsessions. Super-crispy on the outside yet tender on the inside, it’s a masterpiece of texture and flavour!


- 1 pound beef sirloin, sliced into thin strips

- 2 tablespoons olive oil

- Salt and pepper

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon paprika

- 1 tablespoon brown sugar

- 1 tablespoon soy sauce

- 2 cloves of garlic, minced

- 1 inch piece of ginger, grated

- 1 onion, sliced

- 1 bell pepper, sliced

- 1 cup of beef broth

- 1 tablespoon cornstarch

- 2 tablespoons water

- Green onions, thinly sliced (optional)

- Cooked rice, for serving


1. In a large bowl, season the beef strips with salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Toss to coat evenly.


2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef strips and cook for 3-4 minutes, until browned on all sides.


3. In the same skillet, add minced garlic and grated ginger. Cook for 1-2 minutes, until fragrant.


4. Add sliced onion and bell pepper to the skillet. Cook for an additional 2-3 minutes, until vegetables are slightly softened.


5. Stir in soy sauce and beef broth. Bring to a boil, then reduce heat and let simmer for 8-10 minutes.


6. In a small bowl, mix together cornstarch and water to make a slurry. Pour the slurry into the skillet and stir well. Let the mixture simmer for another 2-3 minutes, until the sauce thickens.


7. Serve the Peking shredded beef over cooked rice. Garnish with sliced green onions, if desired. Enjoy your delicious and easy Peking shredded beef!

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