Beijing Beef Recipe
Introduction
Beijing Beef is a flavorful Chinese-American dish featuring crispy strips of tender flank steak coated in a sweet and tangy sauce with bell peppers and onions. This recipe brings restaurant-quality taste to your home kitchen with simple ingredients and straightforward steps.
Ingredients
- 1 pound flank steak, cut into strips
- 1 large egg
- 3 tablespoons soy sauce
- 5 tablespoons cornstarch, divided
- ½ cup vegetable oil
- 1 large red bell pepper, chopped into 1 inch pieces
- ½ yellow onion, diced
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup tomato paste
- ¼ cup sweet chili sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Step 1: Prepare the steak by cutting it against the grain into ¼ inch thick strips about 2 inches long.
- Step 2: In a medium bowl, whisk together the egg, 3 tablespoons soy sauce, and 1 tablespoon cornstarch. Add the steak strips and toss to coat completely. Let the steak marinate at room temperature for 30 minutes.
- Step 3: Place the remaining 4 tablespoons of cornstarch in a separate bowl. Remove the beef from the marinade and coat each piece thoroughly with cornstarch.
- Step 4: In another bowl, whisk together brown sugar, rice vinegar, tomato paste, sweet chili sauce, 3 tablespoons soy sauce, hoisin sauce, onion powder, and garlic powder to create the sauce.
- Step 5: Heat the vegetable oil in a wok or large skillet over medium-high heat. Fry the coated beef strips until browned and crispy, about 2-3 minutes. Remove and set aside.
- Step 6: In the same pan, add diced onion and chopped red bell pepper. Stir-fry until the vegetables soften, roughly 5 minutes.
- Step 7: Return the beef to the pan and pour the sauce mixture over the beef and vegetables. Stir-fry together until the sauce thickens, about 2-3 minutes.
- Step 8: Serve the Beijing beef hot over steamed rice and enjoy your meal.
Tips & Variations
- For extra crispiness, double coat the steak strips with cornstarch before frying.
- You can substitute flank steak with sirloin or skirt steak for a different texture.
- Add sliced jalapeños or a pinch of red pepper flakes for a spicy kick.
- Use fresh garlic and onion instead of powders for a more vibrant flavor.
Storage
Store leftover Beijing beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the beef crispy. Avoid microwaving directly as it may make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for this recipe?
Yes, sirloin or skirt steak can be good alternatives if flank steak is unavailable. Just slice thinly against the grain for the best tenderness.
Is it possible to make this dish gluten-free?
To make Beijing beef gluten-free, use tamari or a certified gluten-free soy sauce and check that your hoisin and chili sauces contain no gluten.
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Beijing Beef Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Beijing Beef recipe features tender strips of flank steak fried to a crispy perfection and coated in a flavorful, tangy, and slightly sweet sauce with bell peppers and onions. A classic Chinese-American dish that’s easy to make at home, this stir-fried beef pairs perfectly with steamed rice for a satisfying meal.
Ingredients
Beef Marinade
- 1 pound flank steak, cut into strips
- 1 large egg
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch (of the 5 tbsp total)
Coating
- 4 tablespoons cornstarch
- ½ cup vegetable oil (for frying)
Vegetables
- 1 large red bell pepper, chopped into 1-inch pieces
- ½ yellow onion, diced
Sauce
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup tomato paste
- ¼ cup sweet chili sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Prepare the steak: Cut the flank steak against the grain into ¼ inch thick strips about 2 inches long for optimal tenderness.
- Marinate the beef: In a medium bowl, whisk together 1 large egg, 3 tablespoons soy sauce, and 1 tablespoon cornstarch. Add the sliced steak and toss well to coat. Let it marinate for 30 minutes at room temperature to infuse the flavors.
- Coat the beef: Place the remaining 4 tablespoons of cornstarch in a separate bowl. Remove the steak from its marinade and toss each piece in the cornstarch until fully coated, which helps create a crispy exterior when fried.
- Make the sauce: In another medium bowl, whisk together brown sugar, rice vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder to form a flavorful sauce base.
- Fry the beef: Heat ½ cup vegetable oil in a wok or large skillet over medium-high heat. Add the cornstarch-coated beef strips and fry until browned and crispy, about 2-3 minutes. Remove the beef from the pan and set aside.
- Cook the vegetables: In the same pan, add diced onions and chopped red bell pepper. Stir-fry for about 5 minutes until the vegetables soften but still retain some crunch.
- Combine with sauce: Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over the mixture and stir-fry for another 2-3 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve: Spoon the Beijing beef over a bed of steamed rice and enjoy this flavorful, crispy, and saucy dish.
Notes
- For best results, cut the steak against the grain to ensure tenderness.
- Marinating the beef allows the flavors to penetrate and enhances tenderness.
- Be careful not to overcrowd the pan when frying the beef to ensure it crisps up nicely.
- Feel free to adjust the sweetness and tanginess of the sauce by balancing the brown sugar and rice vinegar to taste.
- Serve immediately over steamed rice for the best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Keywords: Beijing Beef, Chinese beef recipe, stir-fried beef, flank steak recipe, Chinese-American food, sweet and tangy beef
