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
Scale
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.
