BOB RECIPE: Emperor’s Beef

An emperor beef recipe…now this is something special!

from: Jufran, UFC Catsup, Mang Tomas and Datu Puti Vinegar

BOB RECIPE: Emperor’s Beef

250 g (1/2 lb) ribeye, top round, or sirloin beef, thinly sliced

1/4 cup 7-up or lemon-lime soda

1/2 teaspoon minced ginger

3 tablespoons rice wine

2 tablespoons Datu or UFC soy sauce

1 tablespoon tabasco sauce

4 tablespoons (1/4 cup) Jufran or UFC Sweet Chili Sauce, divided

2 tablespoons water

1/2 cup sesame seeds

2 pieces egg whites

flour

1 cup olive oil

1 piece cucumber, seeded, peeled, and diced

Marinate beef in soda, ginger, rice wine, soy sauce, tabasco sauce, 1 tablespoon sweet chili sauce, and water for an hour.

Add egg whites and sesame seeds to the beef and mix thoroughly. Pat in flour.

Stir fry in olive oil over medium heat.

In another pan, heat the remaining sweet chili sauce. Drain the beef and toss with the heated sauce.

Fry the diced cucumber in the same oil for 30 seconds, drain and serve with the beef.

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