Beijing Beef Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Marinating & Resting Time
40 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
Beijing Beef Recipe
Report
Step away from the food delivery app because tonight we’re not settling for soggy limp takeout! This easy Beijing Beef is sweet, tangy, and stays crispy for HOURS! You could even freeze the beef for your next craving - your future self is already thanking you!
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Ingredients
MARINADE:
- 1 pound beef flank steak* thinly sliced against the grain
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
SAUCE:
- 3 tablespoons oyster sauce
- 3 tablespoons rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sambal optional
BREADING:
- 1/3 cup cornstarch
- 1/3 cup Potato Starch
INGREDIENTS:
- 1 medium onion diced
- 1 red bell pepper diced
- 7 garlic cloves minced
- 1 teaspoon ginger grated
Instructions
- In a large bowl or airtight container, combine the beef and marinade - beef, cornstarch, soy sauce, Shaoxing wine, baking soda, and white pepper. Cover and marinate in the fridge for at least 30 minutes, up to overnight.
- In a small bowl, make the sauce by whisking together oyster sauce, rice vinegar, ketchup, brown sugar, and Shaoxing wine. If you want a little spice, add sambal (this is optional).
- Prep the dredge by pouring cornstarch & potato starch onto a large plate. Add a few pieces of marinated beef to the dredge at a time, pressing or scrunching the dredge onto the beef so it really sticks. Repeat for remaining beef & let beef rest for 10-15 minutes - this will help the starch better stick to the meat instead of falling off when cooking!
- In a wok or large skillet, heat enough oil to deep fry on medium-high heat. You’ll know it’s hot enough if you stick a wooden chopstick or spoon in the oil & it starts to sizzle. Add beef in the oil, working in batches to avoid overcrowding, otherwise, your beef won’t be crispy. Best practice is you should be able to see the bottom of the pot. Gently stir the beef so they don’t get stuck together while cooking. Cook for about 1-2 minutes, or until beef is golden brown and oil is producing small bubbles instead of large violent bubbles lol. Remove and drain on a wire rack or paper towel-lined plate.
- Double-fry the beef for maximum crispiness for hours! Use an oil skimmer to remove any excess food in the oil, then bring oil high heat. Once hot, add beef back in batches. Fry for about another minute, or until golden crispy & oil has small bubbles again. Remove and drain on a wire rack or paper towel-lined plate. Drain oil from the wok (don’t throw away the oil - you can use it again to fry again! Tips in blog post above). Leave about 2 tablespoons of oil in the pan.
- Heat wok to medium-high heat, then carefully add onions and bell peppers. Saute for about 1 minute, or until they start to become slightly tender, then toss in garlic and ginger. Cook for another 30 seconds.
- Pour in sauce, combine with vegetables, a cook for a couple seconds or until it starts to bubble and slightly thicken.
- Add the beef & quickly toss together in the sauce until it’s well coated. It may not look like there’s enough, but keep tossing. We’re going for a glaze over the beef so the meat stays crispy, instead of drenched in a sauce that’ll turn the beef soggy! Remove from wok, sprinkle with toasted sesame seeds, & enjoy with hot steamed rice!
Notes
- Beef: Flank steak, skirt steak, sirloin, or top round all work well! Just make sure to slice thinly against the grain for extra tender meat (photos in blog post above). Cut your beef while it's still a little frozen and you'll get super thin cuts of beef easily!
- Sauce: The sauce recipe is just enough for a glaze. If you like your Beijing Beef extra saucy, you can double the sauce recipe, however, just keep in mind that it’ll also make your beef soggier faster.
- Oil for Frying: Use oils with high smoke points, such as grapeseed, vegetable, canola, or avocado. Avoid using low smoke point oils, such as olive oil.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
447kcal
(22%)
Carbohydrates
46g
(15%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
69mg
(23%)
Sodium
1360mg
(57%)
Potassium
600mg
(17%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
149IU
(3%)
Vitamin C
10mg
(11%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 447kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 1360mg | 57% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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