Beijing Beef is a Chinese-American stir-fry dish made with thinly sliced, crispy-fried beef tossed in a glossy sweet and tangy sauce with bell peppers, onions, and red chili. It’s known for its balance of textures, crunchy beef coated in a sticky glaze, and bold flavors that combine savory, spicy, and slightly sour notes, making it a popular homemade version of the classic takeout favorite.
Ingredients
- (12 ounces) Grass-fed Flank Steak
- (2 tablespoons) Soy sauce (low sodium)
- (1/4 teaspoon) White pepper
- (1/2 teaspoon) Baking soda
- (2 teaspoons) Sesame oil
- (1/2 teaspoon) Sugar
- (1/2 teaspoon) Chinese five spice
- (2) Large egg whites
- (1 cup) Cornstarch
- Vegetable oil (for frying beef)
- (2 tablespoons) Peanut oil
- (3 cloves) Garlic, minced
- (1) Medium onion, cut into 1 inch pieces
- (1) Large bell pepper, cut into 1 inch pieces
- (1) Red chili pepper, thinly sliced
- (3 tablespoons) Rice vinegar
- (1/3 cup) Brown sugar, packed
- (1/3 cup) Ketchup
- (1 tablespoon) Tomato paste
- (2 tablespoons) Hoisin or Oyster sauce
- (1 teaspoon) Cornstarch
- (2 tablespoons) Soy sauce (low sodium)
Directions
- Cut the beef into thin strips against the grain.
- In a small bowl, mix all the marinade ingredients for the beef. Cover and refrigerate for about 15 minutes.
- In a separate bowl, whisk together all the ingredients for the sweet and sour sauce.
- Add egg whites to the marinated beef and mix thoroughly.
- Dredge the beef strips in cornstarch until evenly coated.
- Heat about an inch of vegetable oil in a wok over medium-high heat (around 350°F). Fry the beef for 2–3 minutes until golden and crispy, then transfer to a paper towel-lined plate.
- Discard the used oil, then heat peanut oil in the same wok. Sauté garlic for 30 seconds until fragrant, then add the onion and bell pepper and stir-fry for 1–2 minutes.
- Pour in the prepared sauce and cook until it thickens slightly. Return the fried beef and add the chilies, tossing until everything is well coated in sauce.
- Serve immediately with steamed rice or noodles.
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