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Beijing beef is a crispy Chinese-American dish made by frying cornstarch-coated beef strips and tossing them in a sweet, tangy, and spicy sauce made with ketchup, sriracha, and hoisin. It's a quick homemade alternative to takeout that stays crispy even when coated.
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Sliced your steak into strips and marinade with chicken powder, salt, white pepper, sugar, baking soda, msg and 1 egg. Set aside for 20 minutes.
For the sauce, combine Ketchup, soy sauce, white vinegar, hoisin sauce, sriracha, brown sugar, chili flakes and water. Set aside
Coat the marinated beef in the corn starch. Make sure each beef slice is completely coated.
Heat the oil to 180c. Fry the beef for 4-5 minutes or until the beef is crispy. Remove, strain it and set aside.
In a pan, heat the oil to medium-high heat.
Add bell pepper and brown onion. Sauté for 30 seconds.
Add the sauce to the pan and cook the sauce until it thickens and bubbles.
Add the fried beef to the sauce and give it a final toss until it is evenly coated.
Garnish with sesame seeds and enjoy!
Written automatically by CookOS, not by the creator.
Store leftover Beijing beef in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat to avoid breaking apart the crispy coating.
Deep-fry thermometer or candy thermometer · Wok or large skillet for frying beef · Separate pan or wok for sauce and final toss
Written automatically by CookOS, not by the creator.
The beef is fried until fully crispy at 180°C before the sauce is added. Frying it separately seals the coating so it resists sogginess when tossed with the sauce at the end.
Baking soda tenderizes the beef by raising its pH. Without it, the beef will be less tender. If you must skip it, marinate for a longer time, but expect a chewier texture.
Heat the oil to 180°C. This is hot enough to fry the beef golden and crispy in 4–5 minutes without burning the cornstarch coating.
Yes, use any tender, quick-cooking cut like sirloin, flank, or ribeye. Slice against the grain into thin strips for even cooking and maximum tenderness.
The sauce is ready when it thickens and bubbles visibly. It should coat the back of a spoon and cling to the beef when tossed.
