Easy Beijing Beef (Better than Takeout!)
Easy Beijing Beef (Better than Takeout!)
Ingredients
For the Marinade
- 1 pound flank steak
- 1 tablespoon soy sauce
- 1 egg white
- 1/4 teaspoon baking soda
- 1 teaspoon white pepper
- 2 tablespoons corn starch, plus additional for dusting
For the Sauce
- 1/2 cup water
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sriracha
- 1/4 cup hoisin sauce
- 2 tablespoons ketchup
- 1/4 cup brown sugar
For the Beijing Beef
- 1 small white onion
- 1 red bell pepper
- 3 garlic cloves, minced
- 2 tablespoons vinegar
- 1 tablespoon water
- 1 tablespoon corn starch
- 2 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the beef: Slice the 1 pound flank steak thinly against the grain. Aim for pieces about 1/4-inch thick and 2-3 inches long.
â±ïž 5 min
- 2
Marinate the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 egg white, 1/4 teaspoon baking soda, 1 teaspoon white pepper, and 2 tablespoons corn starch. Mix thoroughly with your hands until the beef is well coated. Set aside.
â±ïž 5 min
- 3
Prepare the sauce: In a separate small bowl, whisk together 1/2 cup water, 2 tablespoons soy sauce, 3 tablespoons oyster sauce, 3 tablespoons sriracha, 1/4 cup hoisin sauce, 2 tablespoons ketchup, and 1/4 cup brown sugar until well combined and the sugar has dissolved. Set aside.
â±ïž 3 min
- 4
Prepare the vegetables: Dice the 1 small white onion and 1 red bell pepper into 1-inch squares. Mince the 3 cloves of garlic.
â±ïž 7 min
- 5
Dust the beef: Take the marinated beef and lightly dust it with an additional amount of corn starch. Ensure each piece is lightly coated, shaking off any excess.
â±ïž 5 min
- 6
Fry the beef: Heat about 2 cups of vegetable oil in a large wok or deep pan over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the cornstarch-dusted beef in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, or until crispy and golden brown.
â±ïž 8 minâąđĄïž 360
- 7
Drain the beef: Using a slotted spoon or spider, remove the crispy beef from the pan and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
â±ïž 2 min
- 8
Sauté vegetables: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the diced white onion and red bell pepper to the pan. Sauté for 3-4 minutes until they have softened slightly but still retain some crispness.
â±ïž 4 min
- 9
Add aromatics and liquids: Add the 3 minced garlic cloves to the pan and sauté for 30 seconds until fragrant. Pour in the prepared sauce mixture and 2 tablespoons vinegar.
â±ïž 2 min
- 10
Thicken the sauce: In a small bowl, combine 1 tablespoon water with 1 tablespoon corn starch to create a cornstarch slurry. Add this slurry to the pan with the sauce and stir constantly over medium heat until the sauce thickens to your desired consistency.
â±ïž 3 min
- 11
Combine and serve: Return the crispy beef to the pan with the thickened sauce and vegetables. Toss everything together until the beef is thoroughly coated in the sauce. Serve immediately with steamed rice, if desired.
â±ïž 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Beijing Beef (Better than Takeout!)
For the Marinade
- 1 pound flank steak
- 1 tablespoon soy sauce
- 1 egg white
- 1/4 teaspoon baking soda
- 1 teaspoon white pepper
- 2 tablespoons corn starch, plus additional for dusting
For the Sauce
- 1/2 cup water
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sriracha
- 1/4 cup hoisin sauce
- 2 tablespoons ketchup
- 1/4 cup brown sugar
For the Beijing Beef
- 1 small white onion
- 1 red bell pepper
- 3 garlic cloves, minced
- 2 tablespoons vinegar
- 1 tablespoon water
- 1 tablespoon corn starch
- 2 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the beef: Slice the 1 pound flank steak thinly against the grain. Aim for pieces about 1/4-inch thick and 2-3 inches long.
â±ïž 5 min - 2
Marinate the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 egg white, 1/4 teaspoon baking soda, 1 teaspoon white pepper, and 2 tablespoons corn starch. Mix thoroughly with your hands until the beef is well coated. Set aside.
â±ïž 5 min - 3
Prepare the sauce: In a separate small bowl, whisk together 1/2 cup water, 2 tablespoons soy sauce, 3 tablespoons oyster sauce, 3 tablespoons sriracha, 1/4 cup hoisin sauce, 2 tablespoons ketchup, and 1/4 cup brown sugar until well combined and the sugar has dissolved. Set aside.
â±ïž 3 min - 4
Prepare the vegetables: Dice the 1 small white onion and 1 red bell pepper into 1-inch squares. Mince the 3 cloves of garlic.
â±ïž 7 min - 5
Dust the beef: Take the marinated beef and lightly dust it with an additional amount of corn starch. Ensure each piece is lightly coated, shaking off any excess.
â±ïž 5 min - 6
Fry the beef: Heat about 2 cups of vegetable oil in a large wok or deep pan over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the cornstarch-dusted beef in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, or until crispy and golden brown.
â±ïž 8 minâąđĄïž 360 - 7
Drain the beef: Using a slotted spoon or spider, remove the crispy beef from the pan and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
â±ïž 2 min - 8
Sauté vegetables: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the diced white onion and red bell pepper to the pan. Sauté for 3-4 minutes until they have softened slightly but still retain some crispness.
â±ïž 4 min - 9
Add aromatics and liquids: Add the 3 minced garlic cloves to the pan and sauté for 30 seconds until fragrant. Pour in the prepared sauce mixture and 2 tablespoons vinegar.
â±ïž 2 min - 10
Thicken the sauce: In a small bowl, combine 1 tablespoon water with 1 tablespoon corn starch to create a cornstarch slurry. Add this slurry to the pan with the sauce and stir constantly over medium heat until the sauce thickens to your desired consistency.
â±ïž 3 min - 11
Combine and serve: Return the crispy beef to the pan with the thickened sauce and vegetables. Toss everything together until the beef is thoroughly coated in the sauce. Serve immediately with steamed rice, if desired.
â±ïž 3 min