Description
This Beijing Beef recipe features tender strips of beef fried to a crispy perfection and tossed in a flavorful sweet and sour sauce with bell peppers, onions, and a touch of heat from red chili peppers. Served over rice or noodles, it’s a perfect balance of savory, sweet, and tangy flavors, bringing a vibrant taste of Chinese-American cuisine to your table in just 15 minutes.
Ingredients
Beef and Marinade
- 12 ounces beef steak (ribeye, sirloin, or flank), cut into thin strips against the grain
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon ground white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five-spice powder
Sweet and Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup packed brown sugar
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce (or oyster sauce)
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
Coating and Frying
- 2 large egg whites
- 1 cup cornstarch
- Vegetable oil, for frying (about 1 inch deep)
Vegetables and Stir-Frying
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 medium onion, cut into 1-inch pieces
- 1 large bell pepper, cut into 1-inch pieces
- 1 red chili pepper, thinly sliced
Serving
- Cooked rice or noodles, for serving
Instructions
- Marinate Beef: In a bowl, combine 12 ounces of thinly sliced beef with 2 tablespoons low-sodium soy sauce, ¼ teaspoon ground white pepper, ½ teaspoon baking soda, 2 teaspoons sesame oil, ½ teaspoon sugar, and ½ teaspoon Chinese five-spice powder. Mix well, cover, and refrigerate for 15 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a separate bowl, whisk together 3 tablespoons rice vinegar, ⅓ cup packed brown sugar, ⅓ cup ketchup, 1 tablespoon tomato paste, 2 tablespoons hoisin sauce (or oyster sauce), 1 teaspoon cornstarch, and 2 tablespoons low-sodium soy sauce until smooth. Set aside.
- Coat Beef: Add 2 large egg whites to the marinated beef and mix thoroughly. Then, dredge the beef strips in 1 cup of cornstarch until they are fully coated for a crispy exterior when fried.
- Fry Beef: Heat about 1 inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in small batches, making sure not to overcrowd, until crispy and golden brown—this usually takes about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Carefully remove most of the vegetable oil from the wok, leaving about 1 tablespoon. Add 2 tablespoons peanut oil and heat over medium-high heat. Add minced garlic, onion pieces, and bell pepper pieces, stir-frying until the vegetables become tender but still crisp, about 3-4 minutes.
- Combine and Finish: Pour the prepared sweet and sour sauce into the wok with the vegetables, stirring and cooking until the sauce thickens, about 2 minutes. Add the fried beef strips and thinly sliced red chili pepper to the wok, tossing everything together to evenly coat in the sauce.
- Serve: Serve the Beijing Beef immediately over steamed rice or noodles for a delicious and complete meal.
Notes
- Beef can be replaced with chicken or pork if preferred.
- Adjust the amount of red chili pepper according to your heat preference.
- For extra crispiness, double-fry the beef strips by frying twice, letting them rest briefly between.
- Use low-sodium soy sauce to keep the dish healthier and control saltiness.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid sogginess.
