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Beijing Beef

A crispy, caramelized masterpiece featuring tender beef strips with a sweet sauce and crunchy garnishes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds flank steak thinly sliced against the grain
  • 1/2 cup cornstarch
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons water
  • Vegetable oil for frying about 2 cups
  • 1/2 cup fried onions crispy fried onion strings
  • 2 tablespoons sesame seeds
  • 2 green onions sliced for garnish
  • Salt and white pepper to taste

Equipment

  • Large wok or skillet
  • Small bowl for sauce ingredients
  • Meat mallet or heavy knife for tenderizing
  • Paper towels for patting beef dry
  • Slotted spoon or wire skimmer
  • Cutting board
  • Sharp chef's knife
  • Measuring spoons and cups
  • Whisk for combining sauce

Method
 

  1. Trim any excess fat from the flank steak and slice it very thinly against the grain.
  2. Pat the beef slices dry with paper towels to remove surface moisture.
  3. In a shallow bowl, mix cornstarch with salt and white pepper; coat the beef slices in this mixture.
  4. Heat vegetable oil in the wok or skillet to 350°F (175°C).
  5. Fry beef slices in batches for 2 to 3 minutes until golden and crispy.
  6. Transfer cooked beef to a plate lined with paper towels.
  7. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, water, garlic, ginger, and red pepper flakes.
  8. Pour out most of the oil from the wok, leaving about 2 tablespoons; add minced garlic and ginger and stir for 30 seconds.
  9. Add the sauce to the wok and cook for 1 minute until it thickens slightly.
  10. Add the fried beef back into the wok and toss for 1 to 2 minutes until well coated.
  11. Serve the Beijing beef topped with fried onions, sesame seeds, and sliced green onions.

Notes

Serve immediately over steamed rice or crispy noodles for the best experience.