Beijing Beef
Beijing Beef is a delightful dish that combines crispy beef strips with vibrant vegetables and a tangy-sweet sauce, inspired by traditional Chinese cuisine.
Ingredients
Beef Marinade
- 12 ounces beef steak (such as ribeye, sirloin, or flank, cut into thin strips against the grain) Choose a tender cut for maximum tenderness.
- 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
Crispy Coating
- 2 large egg whites Helps achieve a crispy coating.
- 1 cup cornstarch
Vegetable Stir-fry
- 2 tablespoons peanut oil For stir-frying.
- 3 cloves garlic (minced)
- 1 medium onion (cut into 1-inch pieces)
- 1 large bell pepper (cut into 1-inch pieces)
Sweet and Sour Sauce
- 3 tablespoons rice vinegar
- 1/3 cup brown sugar (packed)
- 1/3 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons Hoisin sauce (or oyster sauce)
- 1 teaspoon cornstarch Thickens the sauce.
Instructions
Preparation
- In a small bowl, combine the beef marinade ingredients: soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five spice. Mix well and cover it with plastic wrap, letting it chill in the refrigerator for about 15 minutes.
- Prepare the sweet and sour sauce in another small bowl by combining rice vinegar, brown sugar, ketchup, tomato paste, Hoisin sauce, and cornstarch. Whisk these together until they form a smooth mixture and set aside.
Cooking
- Add egg whites into the marinated beef and stir well, then coat each strip of beef in cornstarch.
- Heat vegetable oil in a large wok over medium-high heat until it reaches about 350°F. Fry the beef strips for 2 to 3 minutes, or until they are golden brown and crispy.
- Transfer the fried beef onto a plate lined with paper towels to absorb excess oil.
- Drain excess oil from the wok, add peanut oil, and stir-fry minced garlic for about 30 seconds.
- Add onion and bell pepper, sauté for 1 to 2 minutes until vibrant and slightly softened.
- Pour in the prepared sweet and sour sauce, stirring constantly as it thickens, then toss in the crispy fried beef and sliced red chili pepper, mixing everything until well-coated.
Notes
Serve Beijing Beef with a bed of white rice or lo mein noodles. Garnish with green onions or sesame seeds for added crunch. Store leftovers in an airtight container in the fridge for up to 3 days.