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If you’re craving a dish that’s bursting with bold flavors and perfectly crispy beef, look no further than this Beijing Beef Recipe. It’s a marvelous balance of tender, fried beef strips coated in a tangy, sweet, and spicy sauce paired with crunchy vegetables. Whether you’re cooking for a weeknight dinner or impressing friends with an Asian-inspired feast, this recipe offers that restaurant-quality experience with a comforting homemade touch. Get ready to delight in every bite of this wonderful Beijing Beef Recipe that’s guaranteed to become a new favorite in your kitchen.
Ingredients You’ll Need
Each ingredient in this Beijing Beef Recipe plays a vital role in achieving the perfect harmony of flavors, textures, and colors. From the tender beef steak to the vibrant bell peppers and the luscious sweet and spicy sauce, these simple yet essential components come together beautifully to create an unforgettable dish.
- Beef steak (12 ounces): Ribeye, sirloin, or flank are best for tender, juicy strips when cut against the grain.
- Low-sodium soy sauce (2 tablespoons + 2 tablespoons): Adds umami richness without being overpowering.
- Ground white pepper (¼ teaspoon): Brings a subtle, warm heat that complements the flavors.
- Baking soda (½ teaspoon): Helps tenderize the beef for that melt-in-your-mouth texture.
- Sesame oil (2 teaspoons): Infuses a lovely nutty aroma and depth to the marinade.
- Sugar (½ teaspoon): Balances the savory notes with mild sweetness.
- Chinese five-spice powder (½ teaspoon): Provides a complex blend of spices that is essential for authentic taste.
- Rice vinegar (3 tablespoons): Adds a tangy brightness to the sweet and sour sauce.
- Brown sugar (â…“ cup, packed): Gives a rich molasses flavor that deepens the sauce.
- Ketchup (â…“ cup): Contributes tomato sweetness and body to the sauce.
- Tomato paste (1 tablespoon): Intensifies the tomato flavor for a balanced sauce.
- Hoisin sauce (2 tablespoons): Or oyster sauce for savory complexity and a touch of sweetness.
- Cornstarch (1 teaspoon + 1 cup): Used for thickening the sauce and creating the perfect crisp coating on the beef.
- Egg whites (2 large): Help the cornstarch adhere to the beef, ensuring an irresistible crunch.
- Vegetable oil: For frying to golden perfection.
- Peanut oil (2 tablespoons): Ideal for stir-frying vegetables with its mild flavor.
- Garlic (3 cloves, minced): Adds fragrant pungency to the dish.
- Onion (1 medium, cut into 1-inch pieces): Provides sweetness and a pleasant crunch.
- Bell pepper (1 large, cut into 1-inch pieces): Adds vibrant color and a fresh, crisp bite.
- Red chili pepper (thinly sliced): Brings a subtle heat and fiery accent to the dish.
- Cooked rice or noodles: Perfect for soaking up all the delicious sauce.
How to Make Beijing Beef Recipe
Step 1: Marinate the Beef
Start by combining the beef strips with soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five-spice powder. This quick 15-minute marinade not only infuses the beef with a symphony of flavors but also tenderizes it beautifully thanks to the baking soda. Set it aside in the fridge while you prepare the sauce and other ingredients.
Step 2: Prepare the Sweet and Sour Sauce
In a separate bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, soy sauce, and cornstarch. This mixture is the heart of your Beijing Beef Recipe, delivering the signature balance of tanginess, sweetness, and richness that will coat the crispy beef and vegetables with irresistible flavor.
Step 3: Coat the Beef
Add the egg whites to the marinated beef strips and mix until evenly combined. Then, thoroughly dredge each piece in cornstarch, ensuring a complete coating. This step is crucial because it allows the beef to fry up with a fantastically crisp and golden exterior that contrasts perfectly with the tender meat inside.
Step 4: Fry the Beef
Heat about one inch of vegetable oil in a wok or large skillet to 350°F (177°C). Working in batches to avoid crowding, fry the cornstarch-coated beef strips until they turn crispy and a rich golden brown. Drain the cooked beef on paper towels to remove excess oil, preserving the crunch without greasiness.
Step 5: Stir-Fry the Vegetables
Remove most of the frying oil and add peanut oil to the wok. Toss in minced garlic, onion pieces, and bell pepper, stir-frying until the vegetables soften slightly but still maintain their vibrant color and crunch. This combination adds fresh texture and lively flavors that brighten up the dish beautifully.
Step 6: Combine and Finish
Pour the prepared sweet and sour sauce into the wok with the vegetables, cooking and stirring until the sauce thickens evenly. Add the crispy fried beef and sliced red chili pepper, tossing everything together to coat each piece in that luscious sauce. Now your Beijing Beef Recipe is nearly ready to be devoured!
How to Serve Beijing Beef Recipe
Garnishes
To add an extra hint of freshness and variety, sprinkle chopped green onions or toasted sesame seeds over the finished dish. These simple garnishes provide a pop of color and subtle flavor that elevate the overall eating experience.
Side Dishes
This Beijing Beef Recipe pairs wonderfully with steamed jasmine rice or your favorite noodles, which soak up the flavorful sauce perfectly. You can also serve it alongside stir-fried greens or snap peas for an added boost of nutrition and crunch.
Creative Ways to Present
For an impressive presentation, serve the beef and vegetables in a colorful shallow bowl with a bed of noodles or rice underneath. Alternatively, try wrapping the beef and peppers in lettuce leaves for a fun, hand-held dish with a refreshing twist that delights both eyes and palate.
Make Ahead and Storage
Storing Leftovers
After your meal, store any Beijing Beef Recipe leftovers in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days, making it a great option for quick lunches or dinners later in the week.
Freezing
If you’d like to keep it longer, freeze the cooked beef and sauce in a freezer-safe container. For best results, separate any sides like rice or vegetables and freeze them independently. The frozen Beijing Beef keeps well for up to two months.
Reheating
Reheat your leftovers gently in a skillet over medium heat to keep the beef crispy and the sauce saucy. Avoid microwaving if possible to preserve texture. If necessary, add a splash of water or broth to loosen the sauce during reheating.
FAQs
Can I use a different cut of beef for this Beijing Beef Recipe?
Absolutely! While ribeye, sirloin, or flank steak are ideal for tenderness, you can also use skirt or top round steak as long as you slice it thinly against the grain to keep it tender.
Is it possible to make Beijing Beef Recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce alternative to ensure the dish is free from gluten. Just double-check all other sauce ingredients like hoisin sauce, or opt for gluten-free substitutes.
How spicy is this Beijing Beef Recipe?
The level of heat is mild to moderate, with the red chili pepper adding a subtle kick. You can adjust spiciness by adding more chili, using chili flakes, or omitting it altogether for a friendlier version.
Can I make this recipe vegetarian or vegan?
While this recipe shines with beef, you can substitute the protein with tofu or seitan and mimic the sauce and cooking technique for a delicious vegetarian or vegan take on Beijing Beef.
What’s the best way to get a crispy texture on the beef?
Coating the marinated beef thoroughly in cornstarch and frying it at the right temperature (about 350°F) in batches is key to achieving that signature crunch without sogginess.
Final Thoughts
This Beijing Beef Recipe is one of those dishes that makes you feel like you’re dining at your favorite Chinese restaurant but with the comfort and pride of home cooking. The blend of crispy beef, vibrant veggies, and that perfect sweet and tangy sauce creates a meal that’s satisfying on every level. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this fantastic recipe—you absolutely won’t regret it!
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Beijing Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Beijing Beef recipe features tender strips of beef, marinated and fried to crispy perfection, then tossed in a flavorful sweet and sour sauce with bell peppers and chili for a deliciously tangy and spicy Chinese-American favorite. Serve it over rice or noodles for a satisfying meal that combines savory, sweet, and spicy flavors with a delightful crunch.
Ingredients
Beef and 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 (about 1 inch depth)
- 2 tablespoons peanut oil
Vegetables and Garnish
- 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
To Serve
- Cooked rice or noodles
Instructions
- Marinate Beef: Combine beef strips with 2 tablespoons low-sodium soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five-spice powder in a bowl. Mix thoroughly, cover, and refrigerate for 15 minutes to allow the flavors to penetrate and tenderize the meat.
- Prepare Sauce: In a separate bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce until smooth and set aside for later use.
- Coat Beef: Add the egg whites to the marinated beef and mix well so that the strips are evenly coated. Then dredge each beef strip in cornstarch, ensuring a full and even coating to achieve a crispy texture when fried.
- Fry Beef: Heat about 1 inch of vegetable oil in a wok or a large skillet until it reaches 350°F (177°C). Fry the coated beef strips in batches to avoid overcrowding, cooking them until they are crispy and golden brown. Remove and drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Remove the excess oil from the wok, leaving about 2 tablespoons. Add peanut oil, then stir-fry the minced garlic, onion pieces, and bell pepper chunks until they soften slightly but remain crisp and vibrant, enhancing their flavor and texture.
- Combine and Finish: Pour the prepared sweet and sour sauce into the wok with the vegetables and cook it over medium heat until the sauce thickens and becomes glossy. Add the fried beef strips and sliced red chili pepper to the wok, tossing everything together so the beef gets evenly coated with the sauce and the chili adds a spicy kick.
- Serve: Serve the Beijing Beef immediately over hot cooked rice or noodles for a delicious and satisfying meal.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Frying the beef in small batches helps maintain the oil temperature and achieve the perfect crispy texture.
- Adjust the amount of red chili pepper according to your preferred spice level.
- Chinese five-spice powder adds authenticity but can be omitted if unavailable; a pinch of cinnamon and star anise can be substituted.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh for maximum crispiness.
