Description
This classic Beijing Beef recipe features tender strips of marinated beef fried to crispy perfection and tossed in a flavorful sweet and sour sauce with vibrant vegetables. Served over rice or noodles, it delivers a perfect harmony of tangy, savory, and slightly spicy flavors, making it a favorite Chinese-American dish that’s quick and satisfying to prepare.
Ingredients
Scale
Beef and Marinade
- 12 ounces beef steak (ribeye, sirloin, or flank), cut into thin strips against the grain
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon ground white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five-spice powder
Sweet and Sour Sauce
- 3 tablespoons rice vinegar
- â…“ cup packed brown sugar
- â…“ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce (or oyster sauce)
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
Coating and Frying
- 2 large egg whites
- 1 cup cornstarch
- Vegetable oil, for frying (enough to fill 1 inch in wok or skillet)
- 2 tablespoons peanut oil
Vegetables and Garnish
- 3 cloves garlic, minced
- 1 medium onion, cut into 1-inch pieces
- 1 large bell pepper, cut into 1-inch pieces
- 1 red chili pepper, thinly sliced
To Serve
- Cooked rice or noodles
Instructions
- Marinate Beef: In a bowl, combine the beef strips with low-sodium soy sauce, ground white pepper, baking soda, sesame oil, sugar, and Chinese five-spice powder. Mix well, cover, and refrigerate for 15 minutes to tenderize and infuse the meat with flavor.
- Prepare Sauce: In a separate bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and low-sodium soy sauce until smooth. Set aside for later use.
- Coat Beef: Add the egg whites to the marinated beef, mixing thoroughly to evenly coat each strip. Dredge the beef strips in cornstarch until they are fully coated with no bare spots.
- Fry Beef: Heat about 1 inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef strips in batches to avoid overcrowding, cooking until crispy and golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Discard excess oil from the wok, then add peanut oil. Stir-fry the minced garlic, chopped onion, and bell pepper pieces over medium-high heat until the vegetables soften but still retain some crunch, about 3-4 minutes.
- Combine and Finish: Pour the prepared sweet and sour sauce into the wok with the vegetables. Cook, stirring frequently, until the sauce thickens and becomes glossy. Add the fried beef and sliced red chili pepper, tossing everything together to evenly coat the beef and vegetables in the sauce.
- Serve: Remove from heat and serve immediately over cooked rice or noodles for a delicious, satisfying meal.
Notes
- Use beef cuts like ribeye, sirloin, or flank steak for optimal texture and flavor.
- Maintain the oil temperature at 350°F to ensure crispy, not greasy beef.
- Adjust chili pepper quantity or remove it to control spice level.
- If you prefer, oyster sauce can be used in place of hoisin sauce for a slightly different flavor profile.
- Marinating beef with baking soda helps tenderize the meat for a better bite.
- For gluten-free version, use gluten-free soy sauce and hoisin sauce substitutes.
- Serve immediately after cooking for best texture; the beef can lose crispiness if left too long.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
