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Servings: 4
Calories: 845kcal
Ingredients
- 1 pound flank steak sliced into thin ¼-inch strips
- 3 egg whites beaten
- ¼ teaspoon salt
- 4 tablespoons cornstarch 1 tbsp for marinating, 3 tbsp for coating before frying
- 1 cup canola oil for frying
Vegetables:
- 1 yellow onion sliced
- 1 red bell pepper cut into 1-inch pieces
- 4 cloves garlic minced
Sauce:
- ½ cup water
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons apple cider vinegar
Garnish:
- Chopped green onions or fresh cilantro
Instructions
- In a medium bowl, combine sliced beef, egg whites, salt, and 1 tablespoon cornstarch. Mix well, cover, and marinate for 30–60 minutes. After marinating, toss the beef with the remaining 3 tablespoons cornstarch, shaking off any excess before frying.1 pound flank steak, 3 egg whites, ¼ teaspoon salt, 4 tablespoons cornstarch
- In a small bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper, and apple cider vinegar. Set aside.½ cup water, ¼ cup sugar, 3 tablespoons ketchup, 6 tablespoons hoisin sauce, 1 tablespoon low-sodium soy sauce, 2 teaspoons oyster sauce, 4 teaspoons sweet chili sauce, 1 teaspoon crushed red pepper flakes, 2 tablespoons apple cider vinegar
- Heat canola oil in a deep pan or saucepan over medium-high heat. Fry in batches for 2–3 minutes, until crispy and golden. Remove and drain on paper towels.1 cup canola oil
- In a large skillet or wok, heat 2 tablespoons of the frying oil over high heat. Add onion and bell pepper and cook for 2–3 minutes, until slightly caramelized.1 red bell pepper, 1 yellow onion
- Add garlic and cook for a few seconds until fragrant. Return beef to the pan, pour in the sauce, and cook on high heat for 3–5 minutes, stirring, until the sauce thickens and coats the beef.4 cloves garlic
- Garnish with green onions or cilantro and serve hot over steamed rice.Chopped green onions
Notes
Here are my best tips for making restaurant-quality Beijing beef at home:
Slice against the grain: Cut the flank steak across the grain into thin ¼-inch strips so the beef stays tender instead of chewy when you bite into it.
Shake off excess cornstarch: After tossing the marinated beef with the remaining 3 tablespoons of cornstarch, shake off any excess powder before frying so you don't end up with thick, doughy clumps.
Fry in small batches: Don't overcrowd the pan when frying the beef, or the temperature will drop, and the meat will steam instead of getting crispy and golden.
Use high heat for vegetables: Cook the onion and bell pepper over high heat for 2 to 3 minutes to get those slightly caramelized edges without making them mushy.
Add garlic last: Wait until the vegetables are done before adding garlic, and cook it for just a few seconds so it doesn't burn and turn bitter.
Store properly: Refrigerate the cooled beef and sauce together in an airtight container or separately to keep the beef just as crisp as freshly fried. Reheat in the microwave, oven, air fryer, or on the stovetop with a splash of water to loosen up the sauce if needed.
Nutrition
Calories: 845kcal | Carbohydrates: 42g | Protein: 29g | Fat: 63g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 38g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1023mg | Potassium: 630mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1140IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 2mg
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