Peking Steak Bites

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steak
Servings: 8



1 Black Canyon® Angus Boneless Beef Top Sirloin Steak, cut 1 inch thick (1 pound)
1 Tablespoon vegetable oil
2 teaspoons five spice powder
8 Chinese steamed buns (Bao buns or gwa pao buns)
Minced green onions
3 tablespoons creamy peanut butter
3 tablespoons water
3 tablespoons hoisin sauce
1/4 teaspoon ground ginger
1/4 teaspoon reduced-sodium soy sauce
1/4 to 1/2 teaspoon chili garlic sauce
Kosher salt


  1. Combine oil and five spice powder. Spread evenly onto surface of beef steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile, combine sauce ingredients in medium bowl, stirring until smooth; set aside. Steam buns according to package directions; keep warm.
  1. Carve steak into thin slices; season with salt, as desired. Spread 1 tablespoon sauce inside each bun. Arrange beef on sauce; sprinkle with green onion, as desired. Close buns.

Nutritional Information

Nutrition information per serving: 231 Calories; 9 g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 25 mg Cholesterol; 198 mg Sodium; 22 g Total Carbohydrate; 1 g Dietary Fiber; 16 g Protein; 2 mg Iron; 4.6 mg Niacin; 0.3 mg Vitamin B6; 0.7 mcg Vitamin B12; 2.6 mg Zinc; 15.7 mcg Selenium; 53.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, and Selenium; and a good source of Iron, Vitamin B6, Vitamin B12, Zinc, and Choline.