Beijing beef from Beyond Korean: Easy Recipes for Korean, Japanese, and Chinese Favorites (page 202) by Aaron Huh

  • white pepper
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  • baking soda
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute mirin, dry sherry, or water for Shaoxing wine, black pepper for white pepper, rice vinegar for white vinegar, white vinegar or rice vinegar for Chinese black vinegar, and sriracha for sambal.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mirin, dry sherry, or water for Shaoxing wine, black pepper for white pepper, rice vinegar for white vinegar, white vinegar or rice vinegar for Chinese black vinegar, and sriracha for sambal.

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