Crispy Beijing Beef
Crispy Beijing Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1/2 teaspoon chicken powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon MSG, (optional)
- 1 egg
For the Sauce
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons brown sugar
- 1/2 teaspoon chili flakes
- 1/4 cup water
For Cooking and Assembly
- 1/2 cup cornstarch, approximately
- 4 cups vegetable oil, for deep frying, plus 1 tablespoon for sautéing
- 1/2 brown onion, chopped into 1-inch pieces
- 1 red bell pepper, cut into 1-inch chunks
- 1 green chili, sliced (e.g., jalapeño or serrano, seeds removed for less heat)
- 4 cups steamed rice, for serving
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with chicken powder, salt, white pepper, granulated sugar, baking soda, MSG (if using), and the egg. Mix thoroughly by hand until all ingredients are well combined and the beef is evenly coated. Set aside.
⏱️ 5 min
- 2
In a measuring cup or small bowl, whisk together the ketchup, soy sauce, white vinegar, hoisin sauce, sriracha, brown sugar, chili flakes, and water until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min
- 3
Pour enough vegetable oil into a large pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 4
While the oil is heating, take the marinated beef and lightly coat each piece with cornstarch. Ensure each piece is fully covered but shake off any excess.
⏱️ 5 min
- 5
Carefully add the cornstarch-coated beef to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove the fried beef with a slotted spoon or spider and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360
- 6
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped brown onion, red bell pepper, and sliced green chili. Sauté for approximately 1 minute until slightly softened and fragrant.
⏱️ 2 min
- 7
Pour the prepared sauce into the skillet with the sautéed vegetables. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens slightly.
⏱️ 3 min
- 8
Add the crispy fried beef to the thickened sauce and vegetables in the skillet. Toss everything together until the beef and vegetables are thoroughly coated in the sauce.
⏱️ 2 min
- 9
Serve the Crispy Beijing Beef immediately with hot steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Beijing Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1/2 teaspoon chicken powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon MSG, (optional)
- 1 egg
For the Sauce
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons brown sugar
- 1/2 teaspoon chili flakes
- 1/4 cup water
For Cooking and Assembly
- 1/2 cup cornstarch, approximately
- 4 cups vegetable oil, for deep frying, plus 1 tablespoon for sautéing
- 1/2 brown onion, chopped into 1-inch pieces
- 1 red bell pepper, cut into 1-inch chunks
- 1 green chili, sliced (e.g., jalapeño or serrano, seeds removed for less heat)
- 4 cups steamed rice, for serving
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with chicken powder, salt, white pepper, granulated sugar, baking soda, MSG (if using), and the egg. Mix thoroughly by hand until all ingredients are well combined and the beef is evenly coated. Set aside.
⏱️ 5 min - 2
In a measuring cup or small bowl, whisk together the ketchup, soy sauce, white vinegar, hoisin sauce, sriracha, brown sugar, chili flakes, and water until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min - 3
Pour enough vegetable oil into a large pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 4
While the oil is heating, take the marinated beef and lightly coat each piece with cornstarch. Ensure each piece is fully covered but shake off any excess.
⏱️ 5 min - 5
Carefully add the cornstarch-coated beef to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove the fried beef with a slotted spoon or spider and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360 - 6
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped brown onion, red bell pepper, and sliced green chili. Sauté for approximately 1 minute until slightly softened and fragrant.
⏱️ 2 min - 7
Pour the prepared sauce into the skillet with the sautéed vegetables. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens slightly.
⏱️ 3 min - 8
Add the crispy fried beef to the thickened sauce and vegetables in the skillet. Toss everything together until the beef and vegetables are thoroughly coated in the sauce.
⏱️ 2 min - 9
Serve the Crispy Beijing Beef immediately with hot steamed rice.
⏱️ 1 min