This Shouldn't BE This Good

Ingredients

• 0.75 lb Top Round Beef (thinly sliced against the grain)
• 1 Tbsp Cornstarch (for velveting)
• 2 Tbsp Soy Sauce (regular, low‑sodium preferred)
• 2 Tbsp Neutral Oil (vegetable or canola oil)
• 1 medium Onion (thinly sliced)
• 1 large Holland Pepper (sliced; can substitute red or green bell pepper)
• 1 cup Mushrooms (sliced; optional)
• 3 cloves Garlic (minced or squeezed)
• 2 slices Cheese (American or provolone, melted on the sandwich)
• 2 pieces Soft Buns (hoagie or sub rolls, toasted)
• 1 Tbsp Honey (for sticky sauce)
• 1 Tbsp Rice Vinegar (for sticky sauce)
• 1 Tbsp Hoisin Sauce (Chinese barbecue‑style sauce)
• 2 Tbsp Water (for sauce slurry)
• 1 tsp Sesame Seeds (to garnish bowl)
• 1 stalk Green Onion (thinly sliced for garnish)
• 1 cup Instant Rice (cooked according to package)

Instructions

1. Slice and Weigh Beef

   Trim any fat from the top‑round steak, then slice it as thinly as possible against the grain. Weigh out about 0.75 lb (340 g).

   Time: PT5M

2. Velvet the Beef

   Place the sliced beef in a mixing bowl. Add 1 Tbsp cornstarch, 1 Tbsp soy sauce, and 1 Tbsp neutral oil. Toss until every strip is evenly coated. Let it rest for 20 minutes.

   Time: PT20M

3. Prep Vegetables

   Thinly slice 1 medium onion, 1 large Holland (bell) pepper, and 1 cup mushrooms. Mince the garlic cloves.

   Time: PT5M

4. Make Sticky Sauce (Bowl Portion)

   In a small jar, combine 2 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp rice vinegar, 1 Tbsp hoisin sauce, 1 minced garlic clove, 1 tsp cornstarch, and 2 Tbsp water. Seal and shake vigorously until the cornstarch is fully dissolved.

   Time: PT3M

5. Cook Veggies (Both Dishes)

   Heat 1 Tbsp neutral oil in a large skillet over medium‑high heat. Add the sliced onion, pepper, and mushrooms. Stir‑fry 2–3 minutes until they begin to soften.

   Time: PT3M

   Temperature: Medium‑high

6. Add Garlic and Quick Soy Splash

   Push the veggies to the side, add a little more oil if needed, then add the squeezed garlic. Cook 15 seconds until fragrant, then drizzle 1 tsp soy sauce.

   Time: PT1M

   Temperature: Medium‑high

7. Cook Velveted Beef for Cheese Steak

   Add the rested, coated beef strips to the skillet (use a clean pan if you prefer). Spread them out and stir‑fry 2 minutes, seasoning with salt and pepper. Return the veggies, mix, and turn off the heat.

   Time: PT2M

   Temperature: High

8. Assemble Cheese Steak

   Toast the soft buns lightly. Place the cooked beef‑veggie mixture on each bun, top with a slice of cheese, and let the residual heat melt the cheese (about 30 seconds).

   Time: PT2M

9. Cook Velveted Beef for Sticky Bowl

   In the same skillet (wipe clean if desired), add a splash of oil and heat until just smoking. Add the remaining velveted beef (or reuse the same batch if you kept some aside) and stir‑fry 90 seconds, separating the strips.

   Time: PT2M

   Temperature: High

10. Add Sticky Sauce

    Pour the pre‑shaken sauce into the pan. Stir constantly; the cornstarch will thicken the sauce in about 10 seconds. Once glossy, remove from heat.

    Time: PT1M

    Temperature: High

11. Prepare Rice and Finish Bowl

    While the sauce thickens, prepare 1 cup instant rice according to package instructions (about 3 minutes). Divide rice into two bowls, top with the sticky beef, sprinkle with sesame seeds and sliced green onion.

    Time: PT3M

12. Serve

    Serve the cheese steak sandwiches immediately while the bun is warm, and enjoy the sticky garlic beef bowls alongside. Optionally add chili flakes for heat.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

4 g

Ingredient Substitutions

• Instead of Top Round Beef: Flank steak, Skirt steak
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Neutral Oil: Peanut oil, Sunflower oil
• Instead of Onion: Shallots
• Instead of Holland Pepper: Red bell pepper, Green bell pepper
• Instead of Mushrooms: Snow peas, Zucchini
• Instead of Garlic: Garlic paste
• Instead of Cheese: Cheddar, Swiss
• Instead of Soft Buns: Ciabatta rolls
• Instead of Honey: Brown sugar, Maple syrup
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Hoisin Sauce: Oyster sauce (less sweet)
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Green Onion: Chives
• Instead of Instant Rice: Cooked jasmine rice

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Measuring Spoons
• Large Skillet or Wok
• Tongs
• Plate or Tray
• Microwave or Small Pot
• Jar with Lid

Critical Steps — Do Not Skip

• Coating the beef with cornstarch, soy sauce, and oil (velveting).
• Resting the coated beef for at least 20 minutes.
• Stir‑frying the beef quickly over high heat to avoid overcooking.
• Shaking the sauce jar thoroughly so cornstarch fully dissolves.
• Thickening the sauce only until glossy; over‑cooking makes it gummy.

Chef Tips from the Video

• For extra flavor, add a pinch of Chinese five‑spice powder to the velveting mixture.
• Toast the buns with a light brush of butter for a richer cheese‑steak experience.
• Finish the bowl with a drizzle of toasted sesame oil for aromatic depth.

Troubleshooting

Storage

Refrigerator: Store any leftover beef, veggies, and sauce in airtight containers for up to 2 days.

Freezer: Beef can be frozen raw after slicing and coating (before velveting) for up to 1 month; thaw before cooking.

Room temperature: Do not leave cooked beef at room temperature for more than 2 hours.

Make-Ahead Tips

• Velvet the beef up to a day ahead; keep it refrigerated in a sealed container.
• Prepare the sticky sauce in a jar and refrigerate; shake again before using.
• Cook the rice ahead and reheat in the microwave; keep the beef separate to maintain texture.

Frequently Asked Questions