Beijing Beef

Beijing Beef

Beijing Beef is a popular Chinese-American dish known for its crispy beef strips tossed in a sweet, tangy, and slightly spicy sauce. The beef is lightly battered, fried until crisp, then coated in a glossy sauce with bell peppers and onions. It’s bold, flavorful, and perfect served over steamed rice.

Ingredients for the beef: 1 pound flank steak or sirloin thinly sliced against the grain, 1 large egg, ½ cup cornstarch, ½ teaspoon salt, and ½ teaspoon black pepper.

Ingredients for frying: vegetable oil for deep frying.

Ingredients for the sauce: ½ cup ketchup, ¼ cup sugar, ¼ cup rice vinegar or white vinegar, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce optional, 1 teaspoon grated fresh ginger, 2 cloves garlic minced, and ½ teaspoon crushed red pepper flakes optional.

Ingredients for stir-fry: 1 tablespoon vegetable oil, 1 red bell pepper sliced, 1 green bell pepper sliced, and 1 small onion sliced.

To prepare the beef, place the sliced steak in a bowl. Add the egg, salt, and black pepper, mixing until coated. Sprinkle in the cornstarch and toss until the beef is evenly covered. Let rest for 10 minutes.

Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the beef in batches for 2–3 minutes until golden brown and crispy. Remove and drain on paper towels.

In a small bowl, whisk together the ketchup, sugar, vinegar, soy sauce, hoisin sauce if using, ginger, garlic, and red pepper flakes.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion and stir-fry for 2–3 minutes until slightly tender but still crisp.

Pour the sauce into the skillet and bring to a simmer. Add the crispy beef and toss quickly to coat everything evenly. Cook for 1–2 minutes until the sauce thickens and clings to the beef.

Serve immediately over steamed rice or noodles.