Buffalo Lemon Pepper Marinated Beef
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Asian
Servings
3
Prep Time
60 minutes
Cook Time
10 minutes
Chef Tony Reed
Ingredients
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1 tablespoon of vegetable oil
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1 carrot, julienned
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Chives, minced
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¼ cup of broccoli florets
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1 baby bok choy, halved leaves
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2 cups of canola oil for flash fry
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1 LB of boneless top round steak, in 1/8 in slices
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2T of Spiceology’s Buffalo Lemon Pepper Seasoning
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2 tablespoon of canola oil
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1 teaspoon of potato starch
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Egg white from one egg
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â…“ cup of soy sauce
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¼ cup of lemon juice
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¼ cup of beef stock
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1 tablespoon of Spiceology’s Buffalo Lemon Pepper Seasoning
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2 tablespoon of rice vinegar
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1 tablespoon of potato starch
Marinade
Sauce
Directions
Cut the steak into 1/8 inch strips across the grain and place into a bowl
In a medium mixing bowl, mix together the marinade ingredients, set in fridge for at least 2hrs
In a small mixing bowl, mix together the sauce ingredients and set aside
In a seasoned wok, bring canola oil up to 400+ degrees and flash fry the beef and vegetables (excluding the baby bok choy), until beef is par cooked and veggies are blistered (30sec-1min)
Strain beef and veggies into a seive and discard oil into an empty sauce pot. Shake off oil as best you can.
In the wok, on medium high heat, saute the baby bok choy, once tender, add fried beef and vegetables to wok
Toss a few times and add sauce
The sauce will thicken. As soon as the sauce applies, plate over noodles or rice
Add the steak back to the pan and cook until thoroughly re-heated
Serve over noodles or rice
