Beijing Beef

Beijing Beef is the perfect macro friendly meal prep. Trying to prep as much as possible before school starts!

I go back to work in two weeks, it’s been a long summer and the mom guilt is already starting to set in. I’m having an array of emotions, but I want to try and maintain my health goals by eating macro friendly and getting in enough veggies in the day. I’ve decided to start meal prepping freezer meals that I can heat up at school.

I am trying to figure out how to make some of my favorite meals more macro friendly and with less fat. This is one that we really liked.

ingredients

800 grams lean beef, I used Milanese it worked great
90 ml soy sauce, divided
1 teaspoon black pepper
30 grams corn starch, divided
5 grams baking soda
120 ml water
1 tablespoon oyster sauce
1 tablespoon hoisin
1 tablespoon sugar
2 garlic cloves, minced
1 medium green bell pepper, chopped
1 medium white onion, chopped
white rice to serve with it
2 tablespoons olive oil

Directions

In a medium bowl mix your thin sliced beef, 30 ml soy sauce, black pepper, 25 grams cornstarch, and baking soda.
Cook the meat on medium high heat with 1 tablespoon olive oil until crispy. Remove meat from the pan.
Add the other tablespoon olive oil to the pan and add your garlic, onion and bell pepper. Cook until soft and fragrant.
Meanwhile, mix together 60 ml soy sauce, 120 ml water, 1 tablespoon oyster sauce, 1 tablespoon hoisin, 1 tablespoon sugar and 5 grams of cornstarch.
Once the onions and pepper are soft and fragrant add in the soy sauce mixture from the bowl add in the beef and reduce until the glaze has thickened to desired consistency.
Serve with warm rice.