Sriracha – If you are delicate to spice, I'd propose halving the level of sriracha within the recipe. Heat the oil in a very wok or big skillet over medium-higher warmth. Add the marinated and cornstarch-coated steak into your pan then fry the beef until eventually browned, about 2-three minutes. https://red-chili-pepper-crushed17787.smblogsites.com/30897968/the-2-minute-rule-for-beijing-red-pepper