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.
Ingredients
Scale
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
Instructions
- 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.
- Slice bell peppers, onions, and mince garlic into uniform pieces, ensuring even cooking and presentation.
- 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.
- Create a cornstarch slurry by mixing cornstarch with water, which will help thicken the sauce during cooking.
- Heat cooking oil in a wok until it reaches approximately 350°F, creating the ideal temperature for crispy beef.
- 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.
- 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.
- 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.
- 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