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beijing beef

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Beijing Beef is a wonderful dish of marinated beef strips sautéed with bell peppers and onion and then tossed in a spicy sweet and tangy sauce. In China, this dish is more often prepared with Chinese broccoli (gai lan, which is a leafy green that's in the kale family) instead of the garden-variety of broccoli that's more commonly used in the U.S. I've never made it with the kale-like Chinese broccoli, but I do know this dish is awesome with regular broccoli. I usually serve it with a generous serving of white rice on the side for a delicious and well-rounded meal.

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yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Saute

Ingredients For beijing beef

  • 1 pound
    beef flank steak
  • 3 Tbsp
    cornstarch (or enough to dust the beef)
  • 2 Tbsp
    vegetable oil
  • 1 md
    yellow onion, cut in half and then sliced into half-fings
  • 1 md
    red bell pepper, cut into 1-inch chunks
  • 4 clove
    garlic, minced
  • FOR MARINADE:
  • 3 lg
    egg whites
  • 1 tsp
    cornstarch
  • 1 tsp
    salt
  • 1/2 tsp
    white pepper
  • FOR SAUCE:
  • 1/2 cup
    water
  • 1/4 cup
    granulated sugar
  • 3 Tbsp
    ketchup
  • 6 Tbsp
    hoisin sauce
  • 1 Tbsp
    low-sodium soy sauce
  • 2 tsp
    oyster sauce
  • 4 tsp
    sweet chili sauce
  • 1 tsp
    crushed red pepper flakes
  • 2 Tbsp
    apple cider vinegar

How To Make beijing beef

  • 1
    Using a sharp knife, cut the beef against the grain into 1/4-inch thick slices.
  • 2
    For the Marinade - In a medium size mixing bowl stir together the eggs, cornstarch, salt and white pepper. Add beef strips and toss until well coated. Let marinate in fridge for 30 to 60 minutes.
  • 3
    For the Beijing Sauce - in a small bowl whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, chili sauce, red pepper flakes and vinegar; set sauce aside.
  • 4
    Add the 3 Tbsp cornstarch to a large bowl. Remove beef from marinade (discarding the marinade), and place marinated beef into the bowl and toss until beef is lightly dusted with cornstarch.
  • 5
    Heat oil in a wok or large skillet. Shake beef strips to remove extra cornstarch. Add beef to the hot oil and sauté 2 to 3 minutes or until beef is done and well browned. Transfer beef to a plate, and set it aside.
  • 6
    Add onion and bell pepper to the wok (and add a tablespoon or so of vegetable oil if needed to prevent sticking), and sauté vegetables for 2 to 3 minutes or until soft and edges begin to caramelize. Add garlic to the wok, and continue to cook until fragrant, about 30 to 60 seconds. Transfer vegetables to the plate with the cooked beef).
  • 7
    Pour the Beijing Sauce into the wok and cook, stirring frequently, on High heat until sauce thickens, about 3 to 5 minutes.
  • 8
    Add cooked beef and cooked vegetables to the wok, and toss with the Beijing Sauce until well combined. Serve immediately.
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