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This Beijing Beef copycat recipe delivers crispy beef strips tossed with bell peppers and onions in a glossy sweet and tangy sauce. The beef is marinated, lightly battered, and quickly fried to create a crunchy shell that soaks up the bold sauce for a restaurant-style Chinese-American favorite you can make at home.
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Slightly freeze the steak for 30 to 60 minutes to make slicing easier. Slice thinly against the grain.
Whisk soy sauce, rice wine, sesame oil, ginger, garlic powder, onion powder, and egg together and toss the beef to coat. Marinate for about 30 minutes.
Whisk together all sauce ingredients except the cornstarch slurry and set aside.
Combine cornstarch and flour in a shallow bowl. Add egg whites to the marinated beef if not already used and toss. Dredge beef strips in the dry mixture and shake off excess.
Heat 1 to 2 inches of oil in a deep pan to 350°F to 375°F.
Fry the beef in batches for 2 to 3 minutes until golden and crispy. Transfer to paper towels to drain.
Discard most of the oil and heat about 2 tablespoons in a wok or skillet. Add garlic, onion, and bell pepper and stir fry for 2 to 3 minutes until crisp tender.
Pour the prepared sauce into the pan and simmer briefly, then stir in the cornstarch slurry and cook until glossy and thick.
Add the fried beef and toss quickly to coat.
Serve immediately over steamed jasmine rice and garnish with green onions.
