THE BEIJING RED PEPPER DIARIES

Tender cuts of filet mignon sautéed in a black pepper sauce, served with a Scorching platter with julienned bell peppers and onionscornstarch – Utilised to create a slurry to thicken the Beijing beef sauce, so it coats the beef and greens.If you do not have cornstarch Don't be concerned, you could substitute it with arrowroot powder or tapioca s