High Protein Beijing Beef Rice Bowls
High Protein Beijing Beef Rice Bowls
Ingredients
For the Main Dish
- 5 lbs skirt steak, sliced thin against the grain
- 1 cup liquid egg whites
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, diced
- 540 g short grain sushi rice
For the Coating & Seasoning
- 80 g cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Beijing Sauce
- 120 g low sodium soy sauce
- 80 g raw honey
- 60 g rice vinegar
- 3 tablespoons sriracha
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons tomato paste
- 1 tablespoon sesame oil
For Thickening the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Begin by slicing the 5 lbs of skirt steak thinly against the grain. Place the sliced steak into a large mixing bowl.
⏱️ 10 min
- 2
Add 1 cup of liquid egg whites to the steak. Next, add all the coating and seasoning ingredients to the bowl: 80g cornstarch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1 teaspoon salt. Mix all the ingredients thoroughly until the steak pieces are evenly coated.
⏱️ 5 min
- 3
Heat a large pan or wok over medium-high heat. Add the coated steak to the hot pan in batches, if necessary, to avoid overcrowding. Cook the steak until it is browned and cooked through. Once cooked, remove the steak from the pan and set it aside in a separate bowl.
⏱️ 15 min
- 4
In the same pan used for the steak, add the sliced 1 red bell pepper, 1 green bell pepper, and 1 large diced onion. Sauté the vegetables until they are tender-crisp.
⏱️ 10 min
- 5
In a separate bowl, combine all the Beijing Sauce ingredients: 120g low sodium soy sauce, 80g raw honey, 60g rice vinegar, 3 tablespoons sriracha, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons tomato paste, and 1 tablespoon sesame oil. Whisk these ingredients together until well combined.
⏱️ 5 min
- 6
Pour the mixed sauce into the pan with the sautéed vegetables. In a small separate bowl, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth. Add this cornstarch slurry directly into the pan with the sauce and vegetables. Stir continuously until the sauce thickens to a glossy consistency.
⏱️ 5 min
- 7
Return the cooked steak to the pan with the thickened Beijing sauce and vegetables. Stir gently to ensure all the steak pieces are well coated in the sauce.
⏱️ 5 min
- 8
Serve the Beijing Beef mixture over portions of 540g short grain sushi rice. Divide the entire recipe into 12 meal prep containers for easy, high-protein meals throughout the week.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Beijing Beef Rice Bowls
For the Main Dish
- 5 lbs skirt steak, sliced thin against the grain
- 1 cup liquid egg whites
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, diced
- 540 g short grain sushi rice
For the Coating & Seasoning
- 80 g cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Beijing Sauce
- 120 g low sodium soy sauce
- 80 g raw honey
- 60 g rice vinegar
- 3 tablespoons sriracha
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons tomato paste
- 1 tablespoon sesame oil
For Thickening the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Begin by slicing the 5 lbs of skirt steak thinly against the grain. Place the sliced steak into a large mixing bowl.
⏱️ 10 min - 2
Add 1 cup of liquid egg whites to the steak. Next, add all the coating and seasoning ingredients to the bowl: 80g cornstarch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1 teaspoon salt. Mix all the ingredients thoroughly until the steak pieces are evenly coated.
⏱️ 5 min - 3
Heat a large pan or wok over medium-high heat. Add the coated steak to the hot pan in batches, if necessary, to avoid overcrowding. Cook the steak until it is browned and cooked through. Once cooked, remove the steak from the pan and set it aside in a separate bowl.
⏱️ 15 min - 4
In the same pan used for the steak, add the sliced 1 red bell pepper, 1 green bell pepper, and 1 large diced onion. Sauté the vegetables until they are tender-crisp.
⏱️ 10 min - 5
In a separate bowl, combine all the Beijing Sauce ingredients: 120g low sodium soy sauce, 80g raw honey, 60g rice vinegar, 3 tablespoons sriracha, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons tomato paste, and 1 tablespoon sesame oil. Whisk these ingredients together until well combined.
⏱️ 5 min - 6
Pour the mixed sauce into the pan with the sautéed vegetables. In a small separate bowl, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth. Add this cornstarch slurry directly into the pan with the sauce and vegetables. Stir continuously until the sauce thickens to a glossy consistency.
⏱️ 5 min - 7
Return the cooked steak to the pan with the thickened Beijing sauce and vegetables. Stir gently to ensure all the steak pieces are well coated in the sauce.
⏱️ 5 min - 8
Serve the Beijing Beef mixture over portions of 540g short grain sushi rice. Divide the entire recipe into 12 meal prep containers for easy, high-protein meals throughout the week.
⏱️ 20 min