Beijing Beef

Beijing Beef is a beloved Chinese-American dish that features crispy fried strips of beef coated in a tangy, sweet, and mildly spicy sauce. The dish combines tender beef with colorful bell peppers and onions, creating a delightful balance of flavors and textures. The crispy exterior of the beef, achieved through frying, contrasts with the vibrant, stir-fried vegetables, all coated in a glossy sauce made with a blend of soy sauce, vinegar, and a touch of sweetness. Beijing Beef is perfect served over steamed rice, making it a satisfying and flavorful dinner option for any night.

Ingredients:

For the Beef:

• 1 lb beef flank steak or sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 egg
• ½ cup cornstarch
• ¼ cup vegetable oil (for frying)

For the Stir-Fry:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (for stir-frying)

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 2 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tsp chili flakes or chili paste (adjust to taste)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions:

1. Marinate the beef: In a medium bowl, combine the sliced beef with soy sauce and egg. Mix well and let it marinate for about 15-20 minutes. Coat the marinated beef pieces in cornstarch, shaking off the excess.
2. Fry the beef: Heat ¼ cup vegetable oil in a large skillet or wok over medium-high heat. Fry the coated beef in batches until golden brown and crispy, about 2-3 minutes per side. Remove the beef and drain on paper towels.
3. Stir-fry the vegetables: In a separate pan or the same skillet, heat 1 tablespoon of oil. Add the garlic, bell peppers, and onion. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
4. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, ketchup, sugar, hoisin sauce, and chili flakes or chili paste. Pour the sauce into the skillet with the vegetables. Add the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy.
5. Combine and serve: Add the crispy beef back into the skillet and toss to coat with the sauce and vegetables. Stir for an additional minute until everything is well combined.

Serve your Beijing Beef hot over steamed rice and enjoy the perfect combination of crispy beef, savory sauce, and vibrant vegetables!