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Beijing Beef is a tangy-sweet Chinese takeout favorite made with tender marinated beef, crispy edges, and a savory-sweet sauce. The key to restaurant-quality results is marinating sliced beef with baking soda and cornstarch for at least 10 minutes, which guarantees tenderness every time.
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Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for at least 10 minutes.
Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the meat is brown, set aside.
In a pan, drizzle in oil and turn the heat to medium-high.
Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes.
Add in the sauce and mix for 30 seconds – 1 minute.
Add back in the beef and saute together on high heat for 1 - 2 minutes.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in a pan over medium heat to avoid toughening the beef.
Written automatically by CookOS, not by the creator.
Baking soda raises the pH of the meat, breaking down proteins and ensuring tender beef after cooking. Combined with cornstarch and egg white, it creates the signature tender texture of restaurant Beijing Beef.
Yes. Marinate the beef for up to 2 hours in advance. Cook the dish fresh when ready to serve, as the sauce is best applied just before eating to keep the beef crispy.
Use a tender cut like sirloin, flank steak, or ribeye. Slice it thinly (¼-inch) against the grain for maximum tenderness, especially after marinating.
Yes. Use hoisin sauce (similar umami depth) or tamari for a gluten-free option, adjusting to taste since flavors vary by brand.
Fry the beef 2–3 minutes until the edges are brown and it reaches your desired doneness. In step 7, sauté for 1–2 minutes on high heat to finish. Thinly sliced beef cooks quickly.
