Beijing Beef recipe

Beijing Beef is a popular Chinese-American dish known for its sweet and tangy flavor, crispy beef, and colorful bell peppers. Here’s a recipe to make Beijing Beef at home:

Ingredients:

For the Beef Marinade:

• 1 pound (450g) flank steak or sirloin, thinly sliced into strips
• 1 egg white
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For the Sauce:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, minced
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)

For Frying:

• Vegetable oil for deep-frying (enough to submerge the beef strips)
• 1/2 cup cornstarch for coating the beef

For the Vegetables:

• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1/2 white onion, sliced

Instructions:

1. Marinate the Beef:
   • In a bowl, combine the egg white, soy sauce, cornstarch, salt, and white pepper.
   • Add the sliced beef to the marinade and toss to coat. Let it marinate for about 20-30 minutes.
2. Make the Sauce:
   • In a separate bowl, combine sugar, water, soy sauce, rice vinegar, salt, and crushed red pepper flakes. Stir until the sugar has dissolved.
3. Heat the Oil for Deep-Frying:
   • Fill a wok or deep skillet with enough vegetable oil for deep-frying. Heat the oil to 350-375°F (175-190°C).
4. Coat the Beef:
   • Place the 1/2 cup of cornstarch in a shallow dish.
   • Take the marinated beef and coat each strip evenly with cornstarch. Shake off any excess cornstarch.
5. Fry the Beef:
   • Carefully add the cornstarch-coated beef strips to the hot oil in batches. Fry until they turn golden brown and crispy, which should take about 2-3 minutes per batch.
   • Remove the fried beef strips and place them on a paper towel-lined plate to drain any excess oil.
6. Stir-Fry the Vegetables:
   • In a clean wok or skillet, heat 2 tablespoons of vegetable oil over high heat.
   • Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
   • Add the sliced bell peppers and onion, and stir-fry for another 2-3 minutes until they start to soften.
7. Combine and Glaze:
   • Return the crispy beef to the wok with the stir-fried vegetables.
   • Pour the sauce mixture over the beef and vegetables.
   • Toss everything together until the sauce thickens and coats the beef and vegetables evenly, which should take about 2-3 minutes.
8. Serve:
   • Transfer the Beijing Beef to a serving plate.
   • Serve hot with steamed rice.

Enjoy your homemade Beijing Beef! Adjust the level of spiciness by adding more or fewer crushed red pepper flakes according to your preference.