Description
Beijing Beef is a flavorful Chinese-American stir-fried dish featuring crispy battered flank steak strips tossed in a tangy, sweet, and savory sauce with bell peppers and garlic. Perfectly balanced with a hint of spice and garnished with sesame seeds and spring onions, this 45-minute recipe brings restaurant-quality Asian flavors right to your home kitchen.
Ingredients
Beef Marinade
- 1 pound flank steak, cut into ¼-inch thick strips
- Salt and freshly ground black pepper, to taste
- 1 tablespoon soy sauce
- 2 egg whites, lightly beaten
- ¼ cup cornstarch (+ 1 tablespoon for coating)
Frying
- 1 cup vegetable oil, for frying
Sauce
- ½ cup low sodium chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- ¼ cup hoisin sauce
- 3 tablespoons sweet chili sauce
- 2 teaspoons oyster sauce
- ¼ cup brown sugar
- 2 tablespoons white vinegar
Vegetables and Garnish
- 2 red bell peppers, seeded and chopped
- 4 cloves garlic, minced
- Sesame seeds, for garnish
- Spring onions, chopped, for garnish
Instructions
- Marinate the beef. Using a whisk, beat the soy sauce, egg whites, and 1 tablespoon cornstarch in a large bowl. Season with salt and freshly ground black pepper to taste. Add the sliced flank steak to the bowl, mix well to coat evenly, cover with plastic wrap, and refrigerate for 30 minutes to marinate.
- Make the sauce. In a separate bowl, combine the chicken broth, soy sauce, ketchup, hoisin sauce, sweet chili sauce, oyster sauce, brown sugar, and white vinegar. Stir well until smooth and set aside.
- Velvet the beef. Remove the marinated beef strips from the fridge and discard the marinade. Coat the beef slices evenly with the remaining ¼ cup cornstarch to prepare for frying. If needed, do this in two batches to avoid clumping.
- Cook the beef. Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Fry the coated beef strips in batches, avoiding overcrowding, for 3-4 minutes or until crispy and cooked through. Use a slotted spoon to transfer the beef to a paper towel-lined plate to drain excess oil.
- Cook the vegetables. Remove most of the frying oil from the skillet, leaving about 2 tablespoons. Add the chopped red bell peppers and stir-fry for about 2 minutes until crisp-tender. Add the minced garlic and cook for an additional 15 seconds until fragrant. Transfer the cooked vegetables to the plate with the fried beef.
- Thicken the sauce. Pour the prepared sauce mixture into the same skillet or wok. Cook over medium heat for 3 to 5 minutes, stirring frequently, until the sauce thickens to a glossy, syrup-like consistency.
- Combine all components. Return the cooked beef and vegetables to the skillet with the thickened sauce. Toss everything together thoroughly to coat evenly and heat through for an additional minute.
- Serve. Serve the Beijing Beef warm, garnished generously with sesame seeds and chopped spring onions for added flavor and presentation.
Notes
- For best flavor and texture, use flank steak as it tenderizes well and crisps up nicely.
- Maintain oil temperature around 350°F to ensure crispy beef without absorbing excess oil.
- Do not overcrowd the pan during frying to allow even cooking and crispiness.
- Adjust the sweetness and spice of the sauce by varying brown sugar and sweet chili sauce according to taste.
- Can be served with steamed rice or noodles for a complete meal.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
