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Beijing Beef or Pork: Submitted by: Eddie | Date Added: 14 Mar 2016
Listed in: Main Courses

1 lb flank steak or pork, sliced into thin strips
6 actifry spoons of cornstarch, for dusting
1 1/2 actifry spoon of oil

1 egg
2 pinches of salt
2 acgifry spoons of water
1 actifry spoon of cornstarch
coriander, cumin to taste
4 actifry sppons of water
4 actifry spoons of sugar
1 actifry spoon of ketchup
2 actifry spoons of hoisin sauce
2 actifry sppons of vinegar
1⁄4 teaspoon crush chili pepper
1/2 actifry spoon of cornstarch
2 actifry spoons of chopped leek
1 bell pepper chopped (if you want you can mix different colors)
1 white onion
ginger, coriander, cumin and minced garlic according to taste

Cooking Instructions

1. Cut meat into thin strips.
2. Mix the marinade ingredients.
3. Add beef slices and marinate for 15 minutes in fridge.
4. Mix all of the sauce ingredients together in a bowl and refrigerate.
5. When the beef is done marinating coat the beef slices with 6 actifry spoons of cornstarch. They should have a dry surface not to stick to each other while actifrying.
6. Remove any access cornstarch and actifry for 20 minutes with one actifry spoon of oil.
7. Empty the actifry bowl into a heat resistant bowl
8. Add 1/2 actifry spoon of oil, leek, minced garlic, red and green bell peppers and onions and actifry for 3 minutes.
9. Mix the rest of the sauce ingredients and pour into the actifry until boiling
10. Add meat back
11. The dish is ready when it is evenly mixed

It is possible to do double amount by making the meat in two batches (step 6-7) and the sauce in one and then mixing everything in step 10.

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