Name: Beijing Beef Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, cut into ¼-inch thick strips; Salt and freshly ground black pepper, to taste; 1 tablespoon soy sauce; 2 egg whites, lightly beaten; 1 tablespoon cornstarch (for marinade); ¼ cup cornstarch (for coating beef); 1 cup vegetable oil (for frying); ½ cup low sodium chicken broth; 2 tablespoons soy sauce; 3 tablespoons ketchup; ¼ cup hoisin sauce; 3 tablespoons sweet chili sauce; 2 teaspoons oyster sauce; ¼ cup brown sugar; 2 tablespoons white vinegar; 2 red bell peppers, seeded and chopped; 4 cloves garlic, minced; Sesame seeds, for garnish; Spring onions, chopped, for garnish

Description

Beijing Beef is a flavorful Chinese-American dish featuring crispy battered flank steak strips tossed in a tangy, sweet, and spicy sauce with bell peppers and garlic. This recipe yields a restaurant-style meal that’s perfect for a satisfying dinner in just 45 minutes.

Ingredients

Beef Marinade

1 pound flank steak, cut into ¼-inch thick strips
Salt and freshly ground black pepper, to taste
1 tablespoon soy sauce
2 egg whites, lightly beaten
1 tablespoon cornstarch (for marinade)

Breading and Frying

¼ cup cornstarch (for coating beef)
1 cup vegetable oil (for frying)

Sauce

½ cup low sodium chicken broth
2 tablespoons soy sauce
3 tablespoons ketchup
¼ cup hoisin sauce
3 tablespoons sweet chili sauce
2 teaspoons oyster sauce
¼ cup brown sugar
2 tablespoons white vinegar

Vegetables & Garnishes

2 red bell peppers, seeded and chopped
4 cloves garlic, minced
Sesame seeds, for garnish
Spring onions, chopped, for garnish

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Instructions

Marinate the beef: In a large bowl, whisk together soy sauce, egg whites, and 1 tablespoon cornstarch. Season with salt and pepper. Add the flank steak strips, toss to coat, cover with plastic wrap, and refrigerate for 30 minutes to tenderize and infuse flavor.
Make the sauce: In a separate bowl, combine chicken broth, soy sauce, ketchup, hoisin sauce, sweet chili sauce, oyster sauce, brown sugar, and white vinegar. Stir well and set aside.
Velvet the beef: Remove beef from marinade and discard the marinade. Coat beef strips evenly with the remaining ¼ cup cornstarch, working in batches to ensure each piece is well coated.
Cook the beef: Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry the beef strips in batches to avoid overcrowding for about 3-4 minutes until crispy and cooked through. Remove with a slotted spoon and drain on paper towels.
Cook the vegetables: Remove excess oil from the skillet, leaving about 2 tablespoons. Add chopped red bell peppers and cook, stirring constantly for about 2 minutes until crisp-tender. Add minced garlic and cook for 15 seconds until fragrant. Remove vegetables and set aside with the beef.
Thicken the sauce: Pour the prepared sauce into the skillet and cook over medium heat for 3 to 5 minutes until the sauce thickens to a glaze-like consistency.
Combine and finish: Return the cooked beef and vegetables to the skillet. Toss everything together to coat evenly with the thickened sauce.
Serve: Plate the Beijing Beef warm, garnished with sesame seeds and chopped spring onions for added texture and flavor.

Notes

For extra crispiness, ensure the oil is hot enough before frying the beef strips.
Do not overcrowd the pan when frying to maintain crisp texture on the beef.
The sauce can be adjusted for sweetness or spiciness by modifying the brown sugar or sweet chili sauce quantities.
Use low sodium soy sauce and chicken broth for a less salty dish.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-American