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
Scale
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
