beijing beef

Name: Beijing Beef
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound beef flank steak; 3 tablespoon(s) cornstarch (or enough to dust the beef); 2 tablespoon(s) vegetable oil; 1 medium yellow onion, cut in half and then sliced into half-fings; 1 medium red bell pepper, cut into 1-inch chunks; 4 clove(s) garlic, minced; ## FOR MARINADE:; 3 large egg whites; 1 teaspoon(s) cornstarch; 1 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; ## FOR SAUCE:; 1/2 cup water; 1/4 cup granulated sugar; 3 tablespoon(s) ketchup; 6 tablespoon(s) hoisin sauce; 1 tablespoon(s) low-sodium soy sauce; 2 teaspoon(s) oyster sauce; 4 teaspoon(s) sweet chili sauce; 1 teaspoon(s) crushed red pepper flakes; 2 tablespoon(s) apple cider vinegar

(1 RATING)

5 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 21, 2023

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.

Rate

prep time 20 Min

cook time 20 Min

method Saute

yield 4 serving(s)

Ingredients

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

How To Make beijing beef

Step 1

Using a sharp knife, cut the beef against the grain into 1/4-inch thick slices.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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).
Step 7

Pour the Beijing Sauce into the wok and cook, stirring frequently, on High heat until sauce thickens, about 3 to 5 minutes.
Step 8

Add cooked beef and cooked vegetables to the wok, and toss with the Beijing Sauce until well combined. Serve immediately.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes