Description
This Beijing Beef recipe features crispy fried strips of marinated beef tossed in a flavorful sweet and sour sauce with stir-fried vegetables. Originating from Chinese-American cuisine, this dish perfectly balances savory, tangy, and slightly spicy flavors, making it an irresistible entrée served best over rice or noodles.
Ingredients
Scale
Beef Marinade
- 12 ounces beef steak (ribeye, sirloin, or flank), cut into thin strips against the grain
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon ground white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five-spice powder
Sweet and Sour Sauce
- 3 tablespoons rice vinegar
- â…“ cup packed brown sugar
- â…“ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce (or oyster sauce)
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
Coating and Frying
- 2 large egg whites
- 1 cup cornstarch
- Vegetable oil, for frying (enough for 1 inch depth)
- 2 tablespoons peanut oil
Vegetables
- 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
Serving
- Cooked rice or noodles, for serving
Instructions
- Marinate Beef: Combine the beef strips with 2 tablespoons low-sodium soy sauce, ground white pepper, baking soda, sesame oil, sugar, and Chinese five-spice powder in a bowl. Cover and refrigerate for 15 minutes to tenderize and infuse flavors.
- Prepare Sauce: In a separate bowl, whisk together the rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce until smooth and set aside.
- Coat Beef: Add the egg whites to the marinated beef and mix thoroughly. Then dredge each beef strip in cornstarch until fully coated, ensuring an even and thick layer for crispiness.
- Fry Beef: Heat vegetable oil in a wok or large skillet to 350°F (177°C) to a depth of 1 inch. Fry the beef strips in batches, avoiding overcrowding, until crispy and golden brown, about 2-3 minutes per batch. Drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Remove excess oil from the wok, leaving a small amount. Add peanut oil and stir-fry the minced garlic, chopped onion, and bell pepper pieces until softened and aromatic, approximately 3-4 minutes.
- Combine and Finish: Pour the prepared sweet and sour sauce into the wok and cook, stirring frequently, until the sauce thickens and becomes glossy. Add the fried beef strips and sliced red chili pepper, then toss everything together to coat evenly with the sauce.
- Serve: Serve the Beijing Beef immediately over cooked rice or noodles to enjoy the perfect combination of flavors and textures.
Notes
- Use lean cuts of beef like sirloin or flank to ensure tenderness and reduce excess fat.
- Maintaining the oil temperature at 350°F is key for a crispy coating without absorbing too much oil.
- Don’t overcrowd the frying pan to keep the beef strips crisp and prevent steaming.
- Adjust the amount of red chili pepper to control the level of spiciness.
- Substitute hoisin sauce with oyster sauce if preferred, but ensure to maintain the balance of sweet and savory in the sauce.
- The baking soda in the marinade acts as a tenderizer, so don’t skip this step for a tender, soft texture.
- The sauce thickens due to cornstarch; stirring continuously prevents lumps.
