Sizzling Beijing Beef Stir Fry Recipe: A Tasty Weeknight Wonder

Craving a zesty beijing beef stir fry that dances with bold flavors?

Saucy strips of tender meat sizzle in a wok, promising an adventure for your taste buds.

Inspired by classic Chinese cuisine, this dish brings restaurant-quality excitement straight to your kitchen.

Vibrant bell peppers and onions create a colorful canvas for succulent beef slices.

Savory marinades infuse each bite with depth and complexity that’ll make you feel like a culinary expert.

Crisp textures and rich seasonings combine in a quick, satisfying meal that impresses without complicated techniques.

Beijing Beef Stir Fry That Balances Sweet And Heat

• Quick Flavor Explosion: Transforms ordinary ingredients into a mouthwatering Chinese-inspired dish with bold, tangy sensations that dance on your taste buds.
• Restaurant-Quality Cooking: Delivers professional-level stir fry results at home without complex techniques, making you feel like a culinary expert with minimal cooking skills.
• Time-Efficient Meal Prep: Completed in under 45 minutes from start to finish, including marinating and cooking, perfect for busy weeknight dinners that don't compromise on taste.
• Customizable Spice Adventure: Easily adjusts heat levels by controlling chili paste and red pepper flakes, allowing personalized flavor profiles for different spice preferences.

What’s Tossed in Beijing Beef Stir Fry

• Flank Steak: Tender beef perfect for quick stir-frying, best sliced against the grain for maximum tenderness.
• Egg White: Natural meat tenderizer that helps create smooth protein coating.

• Baking Soda: Helps tenderize meat and create crispy exterior.
• White Pepper: Adds mild, warm heat to the meat mixture.
• Soy Sauce: Provides savory depth and seasoning.
• Cornstarch: Creates crispy coating and helps thicken sauce.

• Bell Pepper: Adds crunch and sweet color to the stir-fry.
• Onion: Provides aromatic base and slight sweetness.
• Garlic: Delivers intense flavor foundation.

• Water: Helps balance and thin sauce consistency.
• Hoisin Sauce: Sweet and tangy Chinese-style sauce.
• Oyster Sauce: Adds rich umami flavor.
• Sugar: Balances and rounds out sauce flavors.
• Chili Paste: Introduces spicy kick.
• Red Pepper Flakes: Additional heat element.
• Ketchup: Adds slight sweetness and tang.
• Vinegar: Provides bright acidic note.

• Cornstarch: Creates silky sauce texture.

• Cooking Oil: Enables high-heat frying and stir-frying.

How to Stir Fry Beijing Beef

Step 1: Prepare The Beef

Slice flank steak into thin strips against the grain.

Create a marinade using baking soda, white pepper, soy sauce, cornstarch, and egg white.

Let the beef rest in the refrigerator for 20 minutes to absorb flavors and tenderize.

Step 2: Chop Vegetables

Dice bell peppers, onions, and mince garlic.

Keep these ingredients ready in a separate container for quick cooking.

Step 3: Craft The Sauce

• Water
• Soy sauce
• Hoisin sauce
• Oyster sauce
• Sugar
• Chili paste
• Red pepper flakes
• Ketchup
• Vinegar

Whisk until well blended and set aside.

Step 4: Create Thickening Agent

Mix cornstarch with water to form a smooth slurry that will help the sauce reach perfect consistency.

Step 5: Deep Fry The Beef

Heat oil in a wok until it reaches 350°F.

Coat marinated beef pieces with additional cornstarch, ensuring each piece is evenly covered.

Fry beef in two separate batches until golden and crispy, about 3-4 minutes.

Drain on paper towels to remove excess oil.

Step 6: Sauté Vegetables

Using the same wok with remaining oil, quickly stir-fry bell peppers, onions, and garlic over high heat for 2-3 minutes until slightly tender but still crisp.

Step 7: Combine And Finish

Return crispy beef to the wok.

Pour sauce over the beef and vegetables, tossing to coat evenly.

Add the cornstarch slurry to the center of the wok, stirring until the sauce thickens and becomes glossy.

Step 8: Serve And Enjoy

Transfer the Beijing beef stir fry to a serving plate.

Accompany with steamed rice for a complete and satisfying meal.

Stir-Fry Beef Sauce Tips

• Slice flank steak against the grain for maximum tenderness and ensure each strip is uniformly ¼-inch thick to guarantee even cooking.
• Allow the beef to rest in the refrigerator for the full 20 minutes to help tenderize and absorb flavors, creating a more succulent texture.
• Maintain consistent 350°F oil temperature when frying beef to achieve crispy exterior without burning, using a cooking thermometer for precision.
• Break up cornstarch-coated beef pieces individually before frying to prevent clumping and ensure each piece gets wonderfully crisp and golden.
• Adjust chili paste and red pepper flakes to personalize heat level, allowing flexibility for mild or spicy preference without compromising overall flavor profile.

Beijing Stir Fry That Keeps Its Sizzle

• Store leftover Beijing beef in an airtight container within 2 hours of cooking. Seal tightly to maintain freshness and prevent odor absorption.
• Allow the stir fry to cool completely before storing to prevent condensation and soggy texture.
• Keep in the refrigerator for 3-4 days. Place a paper towel inside the container to absorb excess moisture and maintain crispy beef texture.
• Warm in a skillet over medium heat for 3-4 minutes, stirring occasionally. Add a splash of water or extra sauce to prevent drying out and restore original flavor and moisture.

Flavor Boosters For Beef Stir Fry

• Spice Up with Chili-Infused Beverage: Pair this Beijing Beef Stir Fry with a zesty mango-habanero margarita that complements the dish's spicy undertones, cutting through the richness of the crispy beef.
• Refresh with Asian-Inspired Cocktail: Create a lychee martini with a hint of ginger, offering a smooth, sweet contrast to the bold flavors of the stir fry while maintaining the meal's Asian profile.
• Balance with Crisp White Wine: Select a chilled Riesling with slight sweetness and high acidity, which beautifully neutralizes the dish's heat and enhances the complex sauce's layers of flavor.
• Elevate with Craft Beer Pairing: Choose a hoppy pale ale with citrus notes that can stand up to the robust beef, providing a refreshing counterpoint to the stir fry's intense seasoning.

Beijing Beef Stir Fry Changes

• Gluten-Free Version: Replace soy sauce with tamari, use gluten-free cornstarch, and swap hoisin sauce with a gluten-free alternative to make the recipe safe for those with gluten sensitivities.
• Vegetarian Option: Substitute beef with firm tofu or seitan strips, using the same marinade and cooking technique to maintain similar flavor and texture profiles.
• Low-Carb Adaptation: Skip the cornstarch coating, use cauliflower rice instead of steamed rice, and reduce sugar in the sauce for a keto-friendly meal that cuts down on carbohydrates.
• Spicy Lovers' Remix: Increase chili paste and red pepper flakes, add diced jalapeños or sriracha sauce to amp up the heat for those who enjoy a more intense spicy experience.

FAQs

• How do I get the beef extra crispy?

Coat the marinated beef in cornstarch before frying at 350°F. Fry in small batches to prevent overcrowding and ensure each piece gets golden brown and crisp.

• Can I use a different cut of beef?

Flank steak works best, but you can substitute with sirloin or skirt steak. Just ensure you slice against the grain into thin strips for tender meat.

• Why add baking soda to the beef marinade?

Baking soda helps tenderize the meat by breaking down proteins, making the beef more soft and helping it retain moisture during high-heat cooking.

• Is this dish spicy?

The heat level depends on the amount of chili paste and red pepper flakes you add. You can adjust these ingredients to make the dish mild or more spicy according to your preference.

Beijing Beef Stir Fry Recipe

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4.6 from 8 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savory Beijing Beef Stir Fry dances with bold Chinese flavors, blending tender meat and crisp vegetables in a zesty sauce. Spicy, sweet, and irresistibly authentic, you’ll crave this restaurant-quality dish straight from your kitchen.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) flank steak, cut into 1/4-inch strips

Protein Marinade:

• 1/4 teaspoon baking soda
• 1 teaspoon white pepper
• 1 tablespoon light soy sauce
• 2 tablespoons cornstarch
• 1 egg white, beaten
• 1/4 cup cornstarch (for dusting beef)
• 1/4 cup peanut oil (for frying)

Vegetables:

• 1 red bell pepper, cut into 2-inch pieces
• 1 white onion, cut into 2-inch pieces
• 2 cloves garlic, minced

Sauce Ingredients:

• 1/2 cup water
• 2 tablespoons light soy sauce
• 1/4 tablespoon oyster sauce
• 1/4 cup hoisin sauce
• 1/4 cup sugar
• 2 teaspoons chili paste
• 1 teaspoon red chili flakes
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar

Slurry:

• 1 tablespoon cornstarch
• 1 tablespoon water

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Instructions

1. Prepare the beef by slicing flank steak against the grain into thin strips. Create a marinade with baking soda, white pepper, soy sauce, cornstarch, and egg white. Allow the meat to rest in the refrigerator for 20 minutes to tenderize and absorb flavors.
2. Slice bell peppers, onions, and mince garlic into uniform pieces, ensuring even cooking and presentation.
3. Craft the sauce by combining water, soy sauce, hoisin sauce, oyster sauce, sugar, chili paste, red pepper flakes, ketchup, and vinegar in a separate container. Whisk thoroughly to integrate all flavor components.
4. Create a cornstarch slurry by mixing cornstarch with water, which will help thicken the sauce during cooking.
5. Heat cooking oil in a wok until it reaches approximately 350°F, creating the ideal temperature for crispy beef.
6. Coat the marinated beef with additional cornstarch, ensuring each piece is evenly covered. Carefully fry the meat in two separate batches, cooking for 3-4 minutes until achieving a golden, crisp exterior. Transfer to a paper towel-lined plate to drain excess oil.
7. Discard most of the oil, leaving a thin layer in the wok. Quickly stir-fry bell peppers, onions, and garlic over high heat to maintain their crispness and vibrant color.
8. Reintroduce the crispy beef to the wok, pouring the prepared sauce over the ingredients. Gently toss to ensure complete coating, then incorporate the cornstarch slurry to create a glossy, thickened sauce.
9. Immediately plate the stir-fry and serve alongside steamed rice, enjoying the dish at its peak temperature and flavor.

Notes

• Slice beef against the grain for maximum tenderness, ensuring each strip is uniform to guarantee even cooking and crispy texture.
• Use baking soda as a secret tenderizing technique that helps break down protein fibers, creating incredibly soft beef pieces.
• Consider reducing cornstarch coating if seeking a lighter version, which works perfectly for low-carb dieters seeking fewer calories.
• Swap traditional soy sauce with tamari for a gluten-free alternative without compromising the rich umami flavor profile of the dish.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 70 mg