Beijing Beef is a Chinese-American classic featuring thinly sliced flank steak fried until crispy and coated in a sweet and savory sauce with fresh bell peppers and onions. The key to restaurant-quality results is slicing the meat thin and frying it until the edges are golden before tossing with the sauce.
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Start by prepping your vegetables. Cut the red bell pepper and onion into large, bite-sized chunks. Finely mince the garlic and grate the ginger. Set everything aside.
Prepare the beef by thinly slicing the flank steak against the grain.
In a large bowl, season the sliced beef with garlic powder, salt, white pepper, baking soda for tenderizing, and sesame oil. Mix thoroughly to combine.
Add the cornstarch and a small amount of water to the beef. Mix until each piece is well-coated, creating a 'craggly' texture.
In a separate bowl or measuring cup, prepare the sauce by combining rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and optional red pepper flakes. Stir until well mixed.
In a wok or large pan, heat enough neutral oil for a shallow fry over medium-high heat.
Working in small batches to avoid overcrowding the pan, carefully add the beef to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch.
Use a spider strainer to remove the crispy beef from the oil and let it drain on a wire rack. Repeat with the remaining beef.
Carefully pour out most of the frying oil, leaving a few tablespoons in the wok.
Add the chopped onions and bell peppers to the wok. Stir-fry for about a minute until they are slightly softened but still have a crisp bite.
Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant.
Pour the prepared sauce into the wok and let it bubble and thicken slightly.
Return the crispy fried beef to the wok.
Toss everything together quickly to ensure the beef is evenly coated with the sauce. Serve immediately.
Store cooked beef and sauce separately in airtight containers for up to 3 days. Reheat beef in a hot skillet and warm sauce gently before tossing together with fresh vegetables.
Slice the flank steak thinly against the grain, coat with cornstarch and baking soda, and fry in hot oil until the edges are golden and crispy. Don't overcrowd the pan.
Fry the beef ahead and store it separately from the sauce. Reheat the beef in a hot skillet just before tossing with the warm sauce and fresh vegetables.
Flank steak is ideal because it's lean, flavorful, and becomes tender when sliced thin against the grain. Skirt steak or sirloin are good alternatives.
Skirt steak, sirloin tip, or ribeye work well. Slice thin against the grain and follow the same crisping method.
Slice against the grain into thin strips (about 1/8 inch thick). For easier slicing, partially freeze the beef for 30 minutes first.
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