Beijing Beef Recipe

Name: Beijing Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Beef; 1/2 - 3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing); 1/2 cup cornstarch; oil (for frying); Marinade; 1 egg; 1/2 teaspoon salt; 1 tablespoon water; 1/2 tablespoon cornstarch; Sauce; 8 tablespoons water; 4 tablespoons sugar; 3/4 cup hoisin sauce (a double batch Hoisin Sauce Recipe OR 1/2 sweet&sour sauce and 1/2 hoisin sauce to = 3/4 cup); 2 tablespoons ponzu sauce, with citrus; 4 tablespoons white vinegar; 2 teaspoons chili paste sambal oelek (can sub sriracha); 4 teaspoons cornstarch; Vegetables; 1 tablespoon vegetable oil; 1 large garlic, minced; 1/2 teaspoon minced fresh ginger; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1 medium white onion, sliced; Garnishment; sesame seeds, lightly toasted

Servings: persons

Beef
1/2 - 3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing)
1/2 cup cornstarch
oil (for frying)
Marinade
1 egg
1/2 teaspoon salt
1 tablespoon water
1/2 tablespoon cornstarch
Sauce
8 tablespoons water
4 tablespoons sugar
3/4 cup hoisin sauce (a double batch Hoisin Sauce Recipe OR 1/2 sweet&sour sauce and 1/2 hoisin sauce to = 3/4 cup)
2 tablespoons ponzu sauce, with citrus
4 tablespoons white vinegar
2 teaspoons chili paste sambal oelek (can sub sriracha)
4 teaspoons cornstarch
Vegetables
1 tablespoon vegetable oil
1 large garlic, minced
1/2 teaspoon minced fresh ginger
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium white onion, sliced
Garnishment
sesame seeds, lightly toasted

1
In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
2
In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
3
Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
4
Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
5
Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
6
Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
7
Sprinkle on top toasted sesame seeds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Beef, 1/2 - 3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing), 1/2 cup cornstarch, oil (for frying), and more.

Yes, Beijing Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beijing Beef

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