Description
Sizzling Beijing Beef brings restaurant-quality flavors straight to your kitchen without any complicated techniques. Crispy strips of marinated beef tossed in a tangy sauce make weeknight dinners deliciously simple and totally satisfying.
Ingredients
Scale
Main Ingredients:
- 1 lb flank steak, thinly sliced
- 1 red bell pepper, diced
- 1 onion, sliced
Coating and Frying:
- ½ cup cornstarch
- Oil for frying (vegetable or peanut oil)
Sauce and Seasoning:
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- ¼ cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)
- 3 green onions, chopped (for garnish)
Instructions
- Slice 1 lb flank steak into thin strips, then combine with 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp minced ginger, and 1 tsp minced garlic in a bowl. Let your meat absorb the flavors for 30 minutes at room temperature.
- Pour ½ cup cornstarch into a shallow dish. Roll each marinated meat strip in the cornstarch, ensuring complete and even coverage.
- Heat vegetable oil to 375°F in a deep skillet. Carefully drop coated meat strips into hot oil, frying for 2-3 minutes until golden and crispy. Remove strips with a slotted spoon and drain on paper towels.
- Using the same skillet, sauté 1 diced red bell pepper and 1 sliced onion over medium-high heat for 3-4 minutes until slightly softened.
- Whisk together ½ cup hoisin sauce, ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, and ¼ cup water. Pour mixture into the skillet with vegetables.
- Add 1 tsp cornstarch mixed with 1 tbsp water to thicken sauce. Stir continuously for 2 minutes until sauce reaches a glossy, slightly thick consistency.
- Return crispy meat strips to the skillet, gently tossing to coat completely in the sauce. Cook for an additional 1-2 minutes.
- Transfer to serving plate and sprinkle 3 chopped green onions on top for fresh garnish.
Notes
- Marinate the beef for at least 30 minutes to ensure deep flavor and tender meat that practically melts in your mouth.
- Use flank steak or sirloin for the best texture, and slice against the grain for maximum tenderness and easier chewing.
- For a lighter version, try baking the coated beef slices instead of deep-frying, which cuts down on oil while keeping the crispy exterior.
- Make this dish gluten-free by substituting tamari for soy sauce and using a gluten-free cornstarch to coat the beef.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg