Beijing Beef
User Reviews
5
Beijing Beef
Description
To prepare Beijing Beef, beef strips are marinated with soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five-spice, which tenderizes and flavors the meat. Coating the marinated beef in egg whites and cornstarch adds a crisp crust once deep-fried in hot oil around 350°F. After frying, the meat is set aside while the vegetables including garlic, onion, bell pepper, and red chili pepper are stir-fried in peanut oil.
The sweet and sour sauce combines rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce. It is added to the cooked vegetables and thickened, then the crispy beef and chilies are returned to the pan and tossed to coat. This results in a flavorful dish with a crisp but tender beef texture coated in a sticky, tangy sauce.
Beijing Beef is typically served hot and goes well with steamed rice to balance its intense flavors. It can be made in a wok or a sufficiently large skillet, and leftovers store well refrigerated for several days.
Careful temperature control when frying ensures the beef becomes crisp without overcooking. Cooking in batches may be necessary to avoid overcrowding and maintain crispness.
Ingredients
Stir Fry
- 2 large egg white
- 1 cup cornstarch
- vegetable oil for frying beef
- 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
Beef Marinade
- 12 ounces beef steak such as ribeye, sirloin or flank, cut into thin strips, against the grain
- 2 tablespoons soy sauce low sodium
- ¼ teaspoon white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five spice
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce or Oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce low sodium
Instructions
- In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.
- In another small bowl, combine all the sweet and sour sauce together.
- Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they're fully coated.
- Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.
- Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.
- Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.
- Transfer to a serving plate and serve immediately with rice or noodles.
Notes
- If you don’t own a wok, use a large nonstick skillet with enough surface area to stir fry without overcrowding.
- Fry the beef in batches to allow even cooking and crispiness.
- Maintain oil temperature around 350°F (177°C) to achieve a crispy coating; use a digital thermometer if available.
- Leftover Beijing Beef can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1140mg | 48% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 73mg | 81% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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