Cooked - Beijing Beef

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Beijing Beef

6.0

Beef & Veggies:

1.5 lbs (680g) chuck steak, thinly sliced against the grain

½ medium onion, diced

½ red bell pepper, diced

½ yellow bell pepper, diced

Cornstarch for coating

Oil for deep frying

Marinade:

2 egg whites

1 tsp garlic powder

1 tsp kosher salt

1 tsp black pepper

1 tsp white pepper

Sauce:

½ cup (120ml) water

¼ cup (50g) sugar

6 Tbsp (90g) hoisin sauce

3 Tbsp (45g) ketchup

1 Tbsp (15ml) soy sauce

1 Tbsp (15ml) oyster sauce

1.5 Tbsp (22ml) sweet chili sauce

1 tsp crushed red pepper (optional)

3 Tbsp (45ml) white vinegar

Slurry:

1 Tbsp (8g) cornstarch + 1 Tbsp (15ml) water

Instructions

Marinate: Mix egg whites, garlic powder, salt, black and white pepper. Add beef and toss. Marinate 15–60 mins.
Prep Sauce: Mix all sauce ingredients in a bowl. Set aside.
Fry Beef: Coat beef in cornstarch. Deep-fry in 350°F (175°C) oil for 1–2 mins until golden. Drain.
Cook Veggies: In a hot wok, sauté onions and peppers with a bit of oil and salt, 1–2 mins.
Sauce It: Add sauce to wok, simmer, then stir in slurry. Cook until thickened (1–2 mins). Turn off heat.
Combine: Toss in fried beef and mix well to coat.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Beef Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 57 weeks ago

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