Beijing Red Pepper Fundamentals Explained
U10 Wild shrimp and day boat scallops, sautéed in a black pepper sauce. Served on the Scorching platter with julienned peppers and onions.cornstarch – Utilized to make a slurry to thicken the Beijing beef sauce, so it coats the beef and veggies.Prime cuts of flank steak within an flavorful brown sauce. Served with sliced Spanish onions and bell