Beijing Beef
Beijing Beef
Ingredients
For the Main Dish
- 1 pound skirt steak, thinly sliced against the grain
- 1 red bell pepper, small, large diced
- 1 onion, medium, large diced
- 4 garlic cloves, finely minced
- 1 teaspoon ginger, grated
- 2 cups frying oil, as needed for shallow frying
For the Beef Marinade
- 1/2 cup cornstarch
- 2 tablespoons water, add an extra 1/2 tablespoon if needed
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white or black pepper
For the Sauce
- 3 tablespoons rice vinegar, or 2 tablespoons white vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 1 tablespoon hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1/2 teaspoon chili flakes, to 1 teaspoon, optional
Instructions
- 1
Prepare the vegetables: Cut 1 small red bell pepper and 1 medium onion into large chunks. Finely mince 4-5 garlic cloves. Peel and grate 1 teaspoon of ginger. Set all prepared vegetables aside.
⏱️ 10 min
- 2
Marinate the beef: In a bowl, combine the thinly sliced skirt steak with 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, and 1/8 teaspoon white or black pepper. Mix well. Add 1/2 cup cornstarch and 2 tablespoons water (adding an extra 1/2 tablespoon if needed) to the beef mixture. Mix until the meat is coated and appears "craggly." Set aside.
⏱️ 10 min
- 3
Prepare the sauce: In a small bowl, combine 3 tablespoons rice vinegar (or 2 tablespoons white vinegar), 2 tablespoons oyster sauce, 2 tablespoons ketchup, 1 tablespoon hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sugar, and 1/2 to 1 teaspoon chili flakes (if desired). Mix all ingredients well until fully combined. Set aside.
⏱️ 5 min
- 4
Fry the beef: In a large pan or wok, heat enough frying oil for a shallow fry to 350°F. Carefully place the marinated beef into the hot oil in small batches, ensuring each slice is spread out for an even fry. Fry for 3 to 4 minutes, or until the beef is cooked through, coated, and crispy. Using a spider strainer, remove the fried beef and place it on a wire rack to drain excess oil. Repeat with remaining batches.
⏱️ 8 min•🌡️ 350
- 5
Sauté the vegetables and combine: After frying all the beef, leave 1 to 2 tablespoons of oil in the wok. Heat the oil. Add the diced onions and bell peppers to the wok and sauté for 30 seconds, or just until they begin to turn translucent. Add the finely minced garlic and grated ginger and sauté for another 30 seconds to 1 minute until fragrant. Create a pit in the center of the vegetables and pour all of the prepared sauce into it. Toss the sauce with the onions and bell peppers. Add all the fried beef back into the wok. Toss everything until it is combined and evenly coated with the sauce.
⏱️ 7 min
- 6
Serve the Beijing Beef immediately and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Beijing Beef
For the Main Dish
- 1 pound skirt steak, thinly sliced against the grain
- 1 red bell pepper, small, large diced
- 1 onion, medium, large diced
- 4 garlic cloves, finely minced
- 1 teaspoon ginger, grated
- 2 cups frying oil, as needed for shallow frying
For the Beef Marinade
- 1/2 cup cornstarch
- 2 tablespoons water, add an extra 1/2 tablespoon if needed
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white or black pepper
For the Sauce
- 3 tablespoons rice vinegar, or 2 tablespoons white vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 1 tablespoon hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1/2 teaspoon chili flakes, to 1 teaspoon, optional
Instructions
- 1
Prepare the vegetables: Cut 1 small red bell pepper and 1 medium onion into large chunks. Finely mince 4-5 garlic cloves. Peel and grate 1 teaspoon of ginger. Set all prepared vegetables aside.
⏱️ 10 min - 2
Marinate the beef: In a bowl, combine the thinly sliced skirt steak with 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, and 1/8 teaspoon white or black pepper. Mix well. Add 1/2 cup cornstarch and 2 tablespoons water (adding an extra 1/2 tablespoon if needed) to the beef mixture. Mix until the meat is coated and appears "craggly." Set aside.
⏱️ 10 min - 3
Prepare the sauce: In a small bowl, combine 3 tablespoons rice vinegar (or 2 tablespoons white vinegar), 2 tablespoons oyster sauce, 2 tablespoons ketchup, 1 tablespoon hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sugar, and 1/2 to 1 teaspoon chili flakes (if desired). Mix all ingredients well until fully combined. Set aside.
⏱️ 5 min - 4
Fry the beef: In a large pan or wok, heat enough frying oil for a shallow fry to 350°F. Carefully place the marinated beef into the hot oil in small batches, ensuring each slice is spread out for an even fry. Fry for 3 to 4 minutes, or until the beef is cooked through, coated, and crispy. Using a spider strainer, remove the fried beef and place it on a wire rack to drain excess oil. Repeat with remaining batches.
⏱️ 8 min•🌡️ 350 - 5
Sauté the vegetables and combine: After frying all the beef, leave 1 to 2 tablespoons of oil in the wok. Heat the oil. Add the diced onions and bell peppers to the wok and sauté for 30 seconds, or just until they begin to turn translucent. Add the finely minced garlic and grated ginger and sauté for another 30 seconds to 1 minute until fragrant. Create a pit in the center of the vegetables and pour all of the prepared sauce into it. Toss the sauce with the onions and bell peppers. Add all the fried beef back into the wok. Toss everything until it is combined and evenly coated with the sauce.
⏱️ 7 min - 6
Serve the Beijing Beef immediately and enjoy.