Rice Vinegar: This provides tang to your sauce. I love to use rice vinegar as it includes a touch of sweetness. You are able to freeze Beijing Beef, but for the highest quality, freeze it before tossing it with the sauce. To do this, freeze the fried beef separately and https://edwinmalqd.blogerus.com/53763096/the-single-best-strategy-to-use-for-paprikachilli