Description
This Beijing Beef recipe features tender strips of beef marinated and fried to a crispy perfection, then tossed in a flavorful sweet and sour sauce with vibrant vegetables. A classic takeout favorite that you can easily recreate at home, served best over steamed rice or noodles for a satisfying meal.
Ingredients
Scale
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
- 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
To Serve
- Cooked rice or noodles
Instructions
- Marinate Beef: Combine all marinade ingredients in a bowl with the thinly sliced beef strips. Cover the bowl and refrigerate for 15 minutes to allow the flavors to infuse 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 well blended. This will be your flavorful sweet and sour sauce base.
- Coat Beef: Add the egg whites to the marinated beef and mix thoroughly to help the coating stick. Then dredge the beef strips in cornstarch, ensuring each piece is fully coated for a crispy finish when fried.
- Fry Beef: Heat about one inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in batches—do not overcrowd the pan—to ensure it becomes crispy and golden brown. Drain the fried beef on paper towels to remove excess oil.
- Stir-fry Vegetables: Remove the excess oil from the wok, leaving a small amount, then add peanut oil. Stir-fry minced garlic, onion pieces, and bell pepper until the vegetables soften but remain crisp and vibrant.
- Combine and Finish: Pour the sweet and sour sauce into the wok and cook it while stirring frequently until it thickens and becomes glossy. Add the fried beef and sliced red chili pepper, tossing everything together until the beef is fully coated with the sauce.
- Serve: Serve the Beijing beef immediately over steamed rice or noodles for a delicious and satisfying meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can use hoisin sauce or oyster sauce depending on your preference; hoisin gives a sweeter, richer flavor.
- Be sure to fry the beef in batches to maintain the oil temperature and achieve a crispy crust.
- If you prefer a spicier dish, you can add more chili peppers or a dash of chili flakes.
- Leftover beef can be stored refrigerated for up to 2 days, but it’s best enjoyed fresh for optimal crispness.
