5.0 from 3 votes
Beijing Beef Stir Fry
Crispy Beijing beef is marinated in spicy, savory Chinese spices and tossed in a sweet, spicy, sticky sauce with onions and bell peppers!
Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 466 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Beef
- 1 lb flank steak cut across grain into 1/4" strips
- 1/4 tsp baking soda
- 1 tsp white pepper
- 1 tbsp light soy sauce
- 2 tbsp cornstarch
- 1 egg white beaten (save yolk for other use)
- 1/4 cup cornstarch dust marinated beef in before frying
- 1/4 cup peanut oil for frying
Vegetables
- 1 red bell pepper cut into 2" pieces
- 1 white onion cut into 2" pieces
- 2 cloves garlic minced
Sauce
- 1/2 cup water
- 2 tbsp light soy sauce
- 1/4 tbsp oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tsp chili paste
- 1 tsp red chili flakes
- 3 tbsp ketchup
- 2 tbsp apple cider vinegar
Slurry
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Cut flank steak across the grain into 1/4-inch strips. Add to a bowl with baking soda, white pepper, soy sauce, 2 tablespoons cornstarch and egg white. Mix together using your hand and refrigerate 20 minutes while prepping other ingredients.
- Cut the red bell pepper, onion and garlic. Transfer to a bowl and set aside.
- In a bowl mix together water, soy sauce, hoisin sauce, oyster sauce, sugar, chili paste, red pepper flakes, ketchup and vinegar. Set aside.
- Mix together the Slurry ingredients and set aside. Line a plate with paper towels, set aside. Heat the oil in a wok until it reaches 350°F.
- Place 1/4 cup cornstarch in a bowl or plastic bag. Add the marinated beef and toss to coat completely, using a spoon or fingers to break up pieces. Fry the coated strips of beef in two batches for 3-4 minutes or until golden brown and crispy. Remove from oil and place on prepared plate.
- Carefully pour hot oil into container to cool, leaving 2 tablespoons of the oil in wok.
- Stir fry the vegetables all at once for 2-3 minutes on high heat. Add the crispy beef and pour the Sauce over, tossing to coat. Stir the Slurry and pour into the center of the wok, tossing to mix and thicken the sauce.
- Serve immediately with steamed rice.
Cup of Yum
Nutrition Information
Calories
466kcal
(23%)
Carbohydrates
43g
(14%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Cholesterol
69mg
(23%)
Sodium
1321mg
(55%)
Potassium
615mg
(18%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
1144IU
(23%)
Vitamin C
42mg
(47%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 1321mg | 55% |
| Potassium | 615mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 42mg | 47% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.