Description
This Beijing Beef recipe features crispy, marinated strips of beef stir-fried with vibrant bell peppers, onions, and a spicy-sweet sauce, delivering authentic Asian flavors perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Marinade
- 12 ounces beef steak (ribeye, sirloin, or flank), thinly sliced 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 deep)
- 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: In a bowl, combine the beef strips with 2 tablespoons low-sodium soy sauce, ground white pepper, baking soda, sesame oil, sugar, and Chinese five-spice powder. Mix thoroughly, cover, and refrigerate for 15 minutes to tenderize and season the beef.
- Prepare Sauce: In another bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and additional soy sauce until smooth. Set this sweet and sour sauce aside.
- Coat Beef: Add egg whites to the marinated beef, mixing well to ensure even coating. Dredge each beef strip in cornstarch, making sure they are fully coated for a crispy texture when fried.
- Fry Beef: Heat about 1 inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef strips in batches to avoid overcrowding, cooking until crispy and golden brown. Remove and drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Discard excess oil from the wok, leaving a small amount, then add peanut oil. Stir-fry minced garlic, onion pieces, and bell pepper chunks over medium-high heat until the vegetables are softened but still vibrant.
- Combine and Finish: Pour the sweet and sour sauce into the wok with the vegetables. Cook, stirring frequently, until the sauce thickens and coats the vegetables nicely. Add the fried beef and sliced red chili pepper, tossing everything together to evenly coat with sauce and heat through.
- Serve: Transfer the Beijing Beef to plates and serve immediately over steamed rice or noodles for a complete and flavorful meal.
Notes
- Use baking soda in the marinade to tenderize the beef for a softer texture.
- Frying the beef in small batches ensures maximum crispiness without lowering oil temperature.
- Adjust the amount of chili pepper to control the spice level according to your preference.
- Use low-sodium soy sauce to keep salt levels moderate and allow the flavors of the sauce to shine.
- Substitute hoisin sauce with oyster sauce if preferred for a slightly different depth of flavor.
