Beijing Beef is a Chinese-American dish featuring fried flank steak strips coated in a savory, sweet, and spicy sauce with peppers and onions. The baking soda tenderizing technique delivers meat that stays crispy on the outside while remaining tender inside.
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Slice the flank steak against the grain into 1/4-inch strips.
In a bowl, combine the beef strips with baking soda, white pepper, 1 tbsp soy sauce, 2 tbsp cornstarch, and the beaten egg white. Mix well to coat.
Let the beef marinate for 30 minutes at room temperature, or up to an hour in the refrigerator.
While the beef marinates, chop the red bell pepper and white onion into 2-inch pieces, and chop the garlic. Set aside.
In a separate bowl or measuring cup, whisk together 1/2 cup water, 2 tbsp soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to create the sauce. Set aside.
Dredge the marinated beef strips in additional cornstarch, ensuring each piece is fully coated.
Heat frying oil in a wok or deep pan to 350°F. Fry the beef in batches for 3-4 minutes until golden brown and crispy.
Remove the fried beef from the oil with a spider strainer and set aside.
Carefully drain most of the oil from the wok, leaving about a tablespoon. Heat the wok over high heat.
Add the chopped garlic and sauté for about 15 seconds until fragrant.
Add the chopped bell pepper and onion and stir-fry for 2 minutes until slightly softened but still crisp.
Return the fried beef to the wok and pour the prepared sauce over everything.
Stir to coat, then add the vinegar.
In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to create a slurry. Pour the slurry into the wok and continue to stir until the sauce thickens and coats all the ingredients.
Serve immediately.
Store cooked beef and vegetables in separate airtight containers for up to 3 days; reheat separately in a skillet over medium heat and combine with reheated sauce just before serving to preserve crispiness.
Baking soda raises the pH of the meat's surface, allowing it to brown faster and stay more tender. Use 1/4 teaspoon per pound of steak and let it sit 15–20 minutes before cooking.
Yes. Sirloin, ribeye, or skirt steak work well. Avoid very lean cuts; flank steak's marbling keeps it tender when fried.
Cook the steak fully and set it aside. Toss vegetables and sauce first, then fold in the steak just before serving to prevent sogginess.
Cook components separately and store in airtight containers for up to 3 days. Reheat the meat and vegetables separately, then combine with sauce just before serving.
Black pepper works as a direct swap, though it will show visually. Cayenne adds heat but use half the amount (1/2 tsp).
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