Beijing Beef
Beijing Beef
Ingredients
For the Beef
- 1 pound flank steak, sliced into thin strips
- 1 egg
- 1 tablespoon low sodium soy sauce
- 1/4 cup cornstarch
- 2 cups cooking oil, for frying, or as needed
For the Sauce
- 1/4 cup beef broth
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons sriracha
- 1/2 tablespoon oyster sauce
- 1/4 cup brown sugar
For the Vegetables and Garnish
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, mixed with 2 teaspoons cold water for slurry
- 4 cups cooked rice, for serving
- 1 teaspoon sesame seeds, for garnish, as needed
Instructions
- 1
Prepare the beef: Place the thinly sliced flank steak in a medium bowl. Add the egg, 1 tablespoon of low sodium soy sauce, and 1/4 cup of cornstarch. Mix thoroughly with your hands until the beef is well coated.
⏱️ 5 min
- 2
Prepare the sauce: In a separate small bowl, combine the beef broth, 1 tablespoon of soy sauce, hoisin sauce, ketchup, sriracha, oyster sauce, and brown sugar. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min
- 3
Fry the beef: Heat 2 cups of cooking oil in a large pan or wok over medium-high heat until hot (around 350-375°F). Carefully add the marinated beef pieces in batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes, or until crispy and golden brown. Remove the crispy beef with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360
- 4
Sauté vegetables: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic to the pan and sauté for 30 seconds until fragrant. Add the diced yellow onion and red bell pepper and sauté for 3 to 4 minutes until slightly softened.
⏱️ 5 min
- 5
Combine and thicken: Return the crispy beef to the pan with the sautéed vegetables. Pour the prepared sauce mixture over the beef and vegetables. Stir everything together to coat. Bring the sauce to a simmer. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 4 min
- 6
Serve: Remove from heat. Serve the Beijing Beef immediately over hot cooked rice. Garnish with sesame seeds, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef
- 1 pound flank steak, sliced into thin strips
- 1 egg
- 1 tablespoon low sodium soy sauce
- 1/4 cup cornstarch
- 2 cups cooking oil, for frying, or as needed
For the Sauce
- 1/4 cup beef broth
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons sriracha
- 1/2 tablespoon oyster sauce
- 1/4 cup brown sugar
For the Vegetables and Garnish
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, mixed with 2 teaspoons cold water for slurry
- 4 cups cooked rice, for serving
- 1 teaspoon sesame seeds, for garnish, as needed
Instructions
- 1
Prepare the beef: Place the thinly sliced flank steak in a medium bowl. Add the egg, 1 tablespoon of low sodium soy sauce, and 1/4 cup of cornstarch. Mix thoroughly with your hands until the beef is well coated.
⏱️ 5 min - 2
Prepare the sauce: In a separate small bowl, combine the beef broth, 1 tablespoon of soy sauce, hoisin sauce, ketchup, sriracha, oyster sauce, and brown sugar. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min - 3
Fry the beef: Heat 2 cups of cooking oil in a large pan or wok over medium-high heat until hot (around 350-375°F). Carefully add the marinated beef pieces in batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes, or until crispy and golden brown. Remove the crispy beef with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360 - 4
Sauté vegetables: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic to the pan and sauté for 30 seconds until fragrant. Add the diced yellow onion and red bell pepper and sauté for 3 to 4 minutes until slightly softened.
⏱️ 5 min - 5
Combine and thicken: Return the crispy beef to the pan with the sautéed vegetables. Pour the prepared sauce mixture over the beef and vegetables. Stir everything together to coat. Bring the sauce to a simmer. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 4 min - 6
Serve: Remove from heat. Serve the Beijing Beef immediately over hot cooked rice. Garnish with sesame seeds, if desired.
⏱️ 2 min