Beijing Beef
Beijing Beef
Ingredients
For the Beef
- 1 1/2 pounds beef flank steak, thinly sliced against the grain
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/4 cup cornstarch, divided
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1 onion, cut into thick wedges
- 2 red bell peppers, cut into thick wedges
For the Sauce
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon red pepper flakes, optional
For Serving (Optional)
- 4 cups white rice, cooked
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with sesame oil, 1 tablespoon of soy sauce, and 2 tablespoons of cornstarch. Mix by hand until the beef is thoroughly coated. Let marinate at room temperature for 15 minutes.
⏱️ 5 min
- 2
While the beef is marinating, prepare the vegetables. Cut the onion into thick wedges and the red bell peppers into thick wedges. Set aside.
⏱️ 5 min
- 3
After the beef has marinated, add the remaining 2 tablespoons of cornstarch to the bowl. Mix by hand until the beef is thoroughly coated, ensuring no dry spots remain.
⏱️ 5 min
- 4
Heat 4 cups of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 375°F. Carefully add the cornstarch-coated beef in batches, ensuring not to overcrowd the pot. Deep-fry for about 5 minutes, or until golden brown and crispy. Remove the fried beef with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min
- 5
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cut onions and red bell peppers and cook, stirring occasionally, until slightly softened, about 3-5 minutes.
⏱️ 5 min
- 6
To the skillet with the vegetables, add 1/4 cup soy sauce, oyster sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, and red pepper flakes (if using). Stir well to combine.
⏱️ 2 min
- 7
Bring the sauce to a simmer and cook, stirring occasionally, until it begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 8
Once the sauce has thickened, add the previously deep-fried beef to the skillet. Toss the beef until it is well coated with the sauce and vegetables.
⏱️ 3 min
- 9
Serve the Beijing Beef immediately, either on its own or over a fresh bowl of white rice.
Kitchen Tools
Nutrition Facts (per serving)
Beijing Beef
Ingredients
For the Beef
- 1 1/2 pounds beef flank steak, thinly sliced against the grain
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/4 cup cornstarch, divided
- 4 cups vegetable oil, for deep frying
For the Vegetables
- 1 onion, cut into thick wedges
- 2 red bell peppers, cut into thick wedges
For the Sauce
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon red pepper flakes, optional
For Serving (Optional)
- 4 cups white rice, cooked
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with sesame oil, 1 tablespoon of soy sauce, and 2 tablespoons of cornstarch. Mix by hand until the beef is thoroughly coated. Let marinate at room temperature for 15 minutes.
⏱️ 5 min - 2
While the beef is marinating, prepare the vegetables. Cut the onion into thick wedges and the red bell peppers into thick wedges. Set aside.
⏱️ 5 min - 3
After the beef has marinated, add the remaining 2 tablespoons of cornstarch to the bowl. Mix by hand until the beef is thoroughly coated, ensuring no dry spots remain.
⏱️ 5 min - 4
Heat 4 cups of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 375°F. Carefully add the cornstarch-coated beef in batches, ensuring not to overcrowd the pot. Deep-fry for about 5 minutes, or until golden brown and crispy. Remove the fried beef with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min - 5
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cut onions and red bell peppers and cook, stirring occasionally, until slightly softened, about 3-5 minutes.
⏱️ 5 min - 6
To the skillet with the vegetables, add 1/4 cup soy sauce, oyster sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, and red pepper flakes (if using). Stir well to combine.
⏱️ 2 min - 7
Bring the sauce to a simmer and cook, stirring occasionally, until it begins to thicken, about 3-5 minutes.
⏱️ 5 min - 8
Once the sauce has thickened, add the previously deep-fried beef to the skillet. Toss the beef until it is well coated with the sauce and vegetables.
⏱️ 3 min - 9
Serve the Beijing Beef immediately, either on its own or over a fresh bowl of white rice.