Beijing Beef

Name: Beijing Beef
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb Skirt Steak, or Flank Steak, thinly sliced against the grain; 1 Red Bell Pepper, large diced; 1 Onion, large diced; 5 Garlic Cloves, finely minced; 1 tsp Ginger, grated; 2 tbsp Frying Oil; 1/2 cups Cornstarch; 2 1/4 tbsp Water; 1 tsp Sesame Oil; 1/2 tsp Garlic Powder; 1/4 tsp Baking Soda; 1/4 tsp Kosher Salt; 1/8 tsp White Or Black Pepper; 3 tbsp Rice Vinegar, or White Vinegar; 2 tbsp Oyster Sauce; 2 tbsp Ketchup; 1 tbsp Hoisin sauce; 1 1/2 tbsp Soy Sauce; 1 1/2 tbsp Sugar; 3/4 tsp Chili Flakes, optional

Crispy strips of marinated beef are tossed with tender onion and bell pepper in a glossy sweet-sour Beijing-style sauce. The meat gets a light coating that fries up crunchy on the outside, while garlic, ginger, hoisin, ketchup, and soy sauce create the classic takeout flavor. Serve it hot with rice for a fast, bold, crowd-pleasing meal.

Crispy strips of marinated beef are tossed with tender onion and bell pepper in a glossy sweet-sour Beijing-style sauce. The meat ... Show more

By stephvnietea · Original recipe

Health Grade

C+ · Balanced

Time

30 min

Price

3,13 €

Calories

527 kcal

low calorie

high protein

low sugar

fusion

Method

Slice the beef

If needed, trim and slice the Skirt Steak very thinly against the grain. Aim for bite-size strips so they fry quickly and stay tender.

Coat and marinate

Place the sliced beef in a medium bowl. Add the Sesame Oil, Garlic Powder, Baking Soda, Kosher Salt, and White Or Black Pepper, then toss until every slice is lightly seasoned. Sprinkle in the Cornstarch and add the Water; mix thoroughly until the beef looks sticky and evenly coated rather than wet. Let it sit while you prepare the sauce and vegetables.

Mix the sauce

In a small bowl, stir together the Rice Vinegar, Oyster Sauce, Ketchup, Hoisin Sauce, Soy Sauce, Sugar, and the Chili Flakes if you want a little heat. Stir until the sugar is dissolved and the sauce looks smooth, then set it within reach of the stove.

Prep the vegetables

Dice the Red Bell Pepper and Onion into large, even pieces. Finely mince the Garlic Cloves and grate the Ginger. Keep the garlic and ginger together in a small pile so they can go into the pan at the same time.

Heat the oil

Pour enough Frying Oil into a large skillet or wok to shallow-fry the beef, usually about 1/4 to 1/2 inch deep. Heat the pan over medium-high until the oil reaches 350° F. The surface should shimmer, and a small drop of batter from the beef should sizzle right away.

Fry the beef

Carefully add the coated beef to the hot oil in batches, separating the slices with tongs or chopsticks so they do not stick together. Fry for 3 to 4 minutes, turning as needed, until the beef is cooked through and crisp around the edges with lightly browned spots. Transfer the fried beef to a rack or paper towel-lined plate.

Stir-fry vegetables

Carefully pour off all but 1 to 2 tablespoons of oil from the pan or wok. Add the diced onion and bell pepper and stir-fry for about 30 seconds, just until they begin to soften but still keep some crunch. Add the minced garlic and grated ginger, then cook for 30 seconds to 1 minute, stirring constantly, until fragrant and no longer raw.

Sauce and serve

Make a space in the center of the pan and pour in the reserved sauce. Let it bubble for about 30 seconds so it heats through and thickens slightly, then stir it into the vegetables. Return the fried beef to the pan and toss everything together until the meat and vegetables are evenly coated and glossy. Serve immediately while the beef is still crisp at the edges.