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Crispy Beijing Beef with Savory and Tangy Sauce Recipe

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4.1 from 80 reviews

Beijing Beef is a flavorful Chinese-American dish featuring crispy strips of battered and fried beef, coated in a savory, sweet, and tangy sauce made with soy, vinegar, and hoisin. This dish combines bold flavors and a satisfying crunchy texture, perfect as a main course for dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Beef Marinade

  • 12 oz beef steak (flank, ribeye, or sirloin), thinly sliced
  • 2 tbsp soy sauce
  • 1 tsp Bayou City Garlic Pepper
  • 1/2 tsp baking soda
  • 2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp Chinese five spice

Beijing Beef

  • 2 large egg whites
  • 1 cup cornstarch
  • Vegetable oil for frying (about 1 inch deep)
  • 2 tbsp grapeseed oil
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 large red bell pepper, sliced
  • 2 red chili peppers (optional), sliced

Sauce

  • 3 tbsp rice vinegar
  • 1/3 cup brown sugar
  • 1/3 cup ketchup
  • 1 tbsp tomato paste
  • 2 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 2 tbsp soy sauce

Instructions

  1. Prepare the sauce: In a small bowl, mix together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce until well combined. Set aside.
  2. Marinate the beef: In another bowl, combine thinly sliced beef with soy sauce, Bayou City Garlic Pepper, baking soda, sesame oil, sugar, and Chinese five spice. Cover and refrigerate for 30 minutes to tenderize and infuse flavor.
  3. Coat the beef: Add the egg whites to the marinated beef and mix well. Spread cornstarch in a shallow dish and dredge each beef strip thoroughly to coat evenly, preparing them for frying.
  4. Fry the beef: Heat about 1 inch of vegetable oil in a wok or large skillet over medium-high heat to approximately 350°F (175°C). Fry the beef strips in batches for 2-3 minutes each until crispy and golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
  5. Cook the vegetables: Remove the frying oil and add 2 tablespoons grapeseed oil to the wok. Heat over medium heat and sauté minced garlic for 30 seconds until aromatic. Add sliced onion, red bell pepper, and red chili peppers (if using), cooking for 1-2 minutes until slightly softened.
  6. Combine and finish: Pour the prepared sauce into the wok with the vegetables. Stir and cook over medium heat until the sauce thickens, about 2-3 minutes. Return the crispy beef to the wok and toss well to coat all strips evenly with the sauce.
  7. Serve: Garnish with chopped green onions and sesame seeds before serving hot. Enjoy your Beijing Beef with steamed rice or noodles.

Notes

  • Ensure the oil reaches 350°F for crispy beef; use a thermometer for best results.
  • The optional red chili peppers add heat; omit if you prefer a milder dish.
  • Use cornstarch for coating to achieve maximum crispiness compared to flour.
  • Letting the beef marinate with baking soda tenderizes the meat significantly.
  • Drain fried beef well to avoid sogginess when coated in sauce.
  • Grapeseed oil is preferred for stir-frying due to its high smoke point and mild flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American, Chinese

Find it online: https://dishiary.com/crispy-beijing-beef-with-savory-and-tangy-sauce-recipe/