Beijing Beef
Beijing beef is a crispy, golden-fried flank steak tossed in a savory-sweet sauce with bell peppers and onions. This homemade version rivals takeout with tender meat and a glossy, flavorful glaze.
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Beijing beef is a crispy, golden-fried flank steak tossed in a savory-sweet sauce with bell peppers and onions. This homemade version rivals takeout with tender meat and a glossy, flavorful glaze.
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Prices vary by store
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Mince the garlic, peel and grate the ginger, and dice the bell pepper and onion into bite-sized pieces. Set aside.
Thinly slice the flank or skirt steak against the grain.
In a large bowl, combine the sliced steak with cornstarch, baking soda, salt, sesame oil, garlic powder, and a splash of water. Mix thoroughly until the beef is evenly coated.
In a separate bowl or measuring cup, prepare the sauce by whisking together oyster sauce, hoisin sauce, soy sauce, rice vinegar, ketchup, sugar, and red chili flakes. Set aside.
In a wok or large, deep pan, heat 3 cups of neutral oil over medium-high heat for frying.
Carefully add the marinated beef to the hot oil, frying in batches to avoid overcrowding. Cook for a few minutes until golden brown and crispy.
Use a slotted spoon to remove the cooked beef and drain it on a paper towel-lined plate or wire rack.
Carefully pour out the excess frying oil, leaving about 1 tablespoon in the wok.
Return the wok to medium-high heat. Add the diced onions and bell peppers and stir-fry for 1-2 minutes until slightly softened.
Add the minced garlic and grated ginger to the wok and stir-fry for about 30 seconds until fragrant.
Pour the prepared sauce into the wok and bring to a simmer, stirring to combine with the vegetables.
Add the crispy fried beef back to the wok.
Toss everything together quickly to coat the beef and vegetables in the sauce. Serve immediately.
Store leftover beef and sauce separately in airtight containers for up to 3 days; reheat beef in a 350°F oven for 5 minutes, then recombine with warm sauce.
Baking soda tenderizes the flank steak and helps create a crispier exterior when fried by raising the pH of the meat's surface.
Cook and store the components separately: refrigerate the fried beef and sauce for up to 3 days, then reheat and toss together just before serving to maintain crispness.
Flank steak is ideal because it's lean, slices thinly against the grain, and becomes tender when coated with baking soda and cornstarch.
Yes, use broccoli florets, snap peas, or carrots. Adjust cooking time so vegetables stay crisp-tender and don't release excess water.
The beef should be golden brown and crispy on all sides, typically 2–3 minutes per batch depending on thickness and oil temperature.
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