Beijing Beef - BETTER than Takeout
Beijing Beef - BETTER than Takeout
Ingredients
For the Marinated Beef
- 350 g beef, sliced into strips
- 1 teaspoon chicken powder
- 1 teaspoon Yum Yum
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon five spice powder
- 1 pinch white pepper
- 1 tablespoon cooking oil
- 1/4 cup corn starch, as needed for coating
For the Sweet and Sour Sauce
- 1 tablespoon tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 pinch red powder
- 1 pinch salt
For the Beijing Sauce
- 1 bell pepper, diced into small squares
- 1 brown onion, diced into small cubes
- 2 tablespoons vegetable oil, for stir-frying
- 1 tablespoon pineapple juice
- 1 tablespoon hoisin sauce
- 2 tablespoons sweet chili sauce
- 1 pinch Yum Yum
For Garnish
- 1 tablespoon sesame seeds, as needed
For Frying
- 3 cups cooking oil, for deep frying, as needed
Instructions
- 1
Slice the beef into thin strips. In a bowl, combine the beef with chicken powder, 1 teaspoon of Yum Yum, salt, sugar, baking powder, five spice powder, white pepper, and 1 tablespoon of cooking oil. Mix well to ensure the beef is evenly coated. Set aside to marinate for 20 minutes.
⏱️ 5 min
- 2
In a separate small bowl, combine the tomato sauce, Worcestershire sauce, rice wine vinegar, 2 tablespoons of sugar, water, a pinch of red powder, and a pinch of salt for the sweet and sour sauce. Stir until well combined and set aside.
⏱️ 5 min
- 3
After the beef has marinated, dredge each strip of beef in corn starch, ensuring each piece is completely coated. Shake off any excess.
⏱️ 10 min
- 4
Heat enough cooking oil in a wok or deep pan to 180°C (350°F). Carefully fry the coated beef strips in batches for 3-5 minutes, or until they are golden brown and crispy. Remove the beef with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 180
- 5
Discard most of the frying oil from the wok, leaving about 2 tablespoons. Heat the remaining oil over medium heat.
⏱️ 1 min
- 6
Add the prepared sweet and sour sauce, hoisin sauce, sweet chili sauce, pineapple juice, and a pinch of Yum Yum to the wok. Stir well to combine.
⏱️ 2 min
- 7
Add the diced bell pepper and brown onion to the sauce. Cook, stirring occasionally, until the sauce begins to bubble and the vegetables are slightly softened but still retain some crispness.
⏱️ 5 min
- 8
Return the fried crispy beef to the wok with the sauce and vegetables. Toss quickly and thoroughly until all the beef strips are evenly coated with the Beijing sauce.
⏱️ 2 min
- 9
Serve immediately, garnished with sesame seeds. Enjoy your homemade Beijing Beef!
Kitchen Tools
Nutrition Facts (per serving)
Beijing Beef - BETTER than Takeout
For the Marinated Beef
- 350 g beef, sliced into strips
- 1 teaspoon chicken powder
- 1 teaspoon Yum Yum
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon five spice powder
- 1 pinch white pepper
- 1 tablespoon cooking oil
- 1/4 cup corn starch, as needed for coating
For the Sweet and Sour Sauce
- 1 tablespoon tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 pinch red powder
- 1 pinch salt
For the Beijing Sauce
- 1 bell pepper, diced into small squares
- 1 brown onion, diced into small cubes
- 2 tablespoons vegetable oil, for stir-frying
- 1 tablespoon pineapple juice
- 1 tablespoon hoisin sauce
- 2 tablespoons sweet chili sauce
- 1 pinch Yum Yum
For Garnish
- 1 tablespoon sesame seeds, as needed
For Frying
- 3 cups cooking oil, for deep frying, as needed
Instructions
- 1
Slice the beef into thin strips. In a bowl, combine the beef with chicken powder, 1 teaspoon of Yum Yum, salt, sugar, baking powder, five spice powder, white pepper, and 1 tablespoon of cooking oil. Mix well to ensure the beef is evenly coated. Set aside to marinate for 20 minutes.
⏱️ 5 min - 2
In a separate small bowl, combine the tomato sauce, Worcestershire sauce, rice wine vinegar, 2 tablespoons of sugar, water, a pinch of red powder, and a pinch of salt for the sweet and sour sauce. Stir until well combined and set aside.
⏱️ 5 min - 3
After the beef has marinated, dredge each strip of beef in corn starch, ensuring each piece is completely coated. Shake off any excess.
⏱️ 10 min - 4
Heat enough cooking oil in a wok or deep pan to 180°C (350°F). Carefully fry the coated beef strips in batches for 3-5 minutes, or until they are golden brown and crispy. Remove the beef with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 180 - 5
Discard most of the frying oil from the wok, leaving about 2 tablespoons. Heat the remaining oil over medium heat.
⏱️ 1 min - 6
Add the prepared sweet and sour sauce, hoisin sauce, sweet chili sauce, pineapple juice, and a pinch of Yum Yum to the wok. Stir well to combine.
⏱️ 2 min - 7
Add the diced bell pepper and brown onion to the sauce. Cook, stirring occasionally, until the sauce begins to bubble and the vegetables are slightly softened but still retain some crispness.
⏱️ 5 min - 8
Return the fried crispy beef to the wok with the sauce and vegetables. Toss quickly and thoroughly until all the beef strips are evenly coated with the Beijing sauce.
⏱️ 2 min - 9
Serve immediately, garnished with sesame seeds. Enjoy your homemade Beijing Beef!