Plant-based Beijing Beef 🌱 with Next Skirt Steak

Credit: Vegan_Mina 1 pk (80g/2.82 oz) Next Skirt Steak.

-Add the liquid from a can of legumes and 2 tablespoons of cornstarch.

-Mix it and leave the meat to marinate. Discard the marinade and add more cornstarch (about 1 tbs more) to the meat。 -Fry it in some oil (if you deep fry, it is much better).

-Sauté the pepper and onion first and then the garlic with a little of the oil from the meat。

-The sauce has 1/2 cup of water (hot it mixes better), 2 tablespoons of sugar, 3 tablespoons of ketchup, 1/4 cup of hoisin, 1 tablespoon of soy sauce, 3 tablespoons of vegan oyster sauce (I use one made of mushrooms), 2 tablespoons of apple cider vinegar and 2 tablespoons of sweet chili sauce (the one for spring rolls works) and mix.

Transfer the sauce to a wok and let it reduce for a couple of minutes, then add the vegetables and the meat. Garnish with green onion

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