Beijing Beef
A crispy, golden beef dish with a sweet-spicy glossy sauce and stir-fried vegetables, perfect for a homemade takeout experience.
Ingredients
Beef Preparation
- 1 lb flank steak (cut into 1/4" strips against the grain)
- 1/4 tsp baking soda
- 1 tsp white pepper
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1 large egg white (beaten)
Frying Ingredients
- 3 cups neutral oil (for frying)
Vegetables
- 1 medium red bell pepper (cut into 2" pieces)
- 1 small white onion (cut into 2" pieces)
- 2 cloves garlic (minced)
Sauce
- 1/2 cup chicken stock (or water)
- 2 tbsp soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp oyster sauce
- 1/4 cup sugar
- 3 tbsp sriracha (adjust if you prefer less spicy)
- 2 tbsp ketchup
- 2 tbsp cornstarch
- 1/4 cup water
- 2 tbsp distilled white vinegar
Instructions
Marinating the Beef
- Add the sliced steak to a bowl with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Marinate for 30 minutes in the fridge.
Making the Sauce
- In a small bowl, mix together chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.
Preparing for Frying
- In another bowl, mix cornstarch and water to create a slurry.
- Place cornstarch in a tray. Dredge the marinated beef in it until fully coated, shaking off any excess.
Cooking the Beef
- Heat the oil in a wok over medium-high heat. Once the oil reaches 350°F, fry the beef for 3-4 minutes until golden brown. Remove the beef with a mesh strainer and let it drain on a towel-lined plate.
Stir-Frying Vegetables
- Retain 2 tablespoons of oil in the wok. Stir fry the garlic for 30 seconds, then add onions and red bell pepper. Cook for 1-2 minutes until vegetables are slightly charred.
Combining Ingredients
- Add the beef back into the wok, followed by your sauce. Mix for 1 minute until combined.
- Add vinegar, stir, and then incorporate the cornstarch slurry. Stir for another minute until the sauce thickens and coats the beef and vegetables.
Serving
- Serve with rice and enjoy!
Notes
Cut the steak against the grain for tenderness. You can marinate longer than 30 minutes for more flavor. Adjust the spice level according to your preference.