Ingredients
Beef and Marinade
- 1 pound flank steak (cut into ¼-inch thick strips)
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon soy sauce
- 2 egg whites (lightly beaten)
- ¼ cup cornstarch (+ 1 tablespoon cornstarch for coating)
- 1 cup vegetable oil (for frying)
Sauce
- ½ cup low sodium chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- ¼ cup hoisin sauce
- 3 tablespoons sweet chilli sauce
- 2 teaspoons oyster sauce
- ¼ cup brown sugar
- 2 tablespoons white vinegar
Vegetables and Garnish
- 2 red bell peppers (seeded and chopped)
- 4 cloves garlic (minced)
- Sesame seeds (for garnish)
- Spring onions (chopped, for garnish)
Instructions
- Marinate the beef: Using a whisk, beat the soy sauce, egg whites, and 1 tablespoon cornstarch in a large bowl. Season with salt and freshly ground black pepper to taste. Add the flank steak strips to the marinade, cover with plastic wrap, and refrigerate for 30 minutes to allow the flavors to develop.
- Make the sauce: In a separate bowl, combine low sodium chicken broth, soy sauce, ketchup, hoisin sauce, sweet chilli sauce, oyster sauce, brown sugar, and white vinegar. Stir well and set aside for later use.
- Velvet the beef: Remove the beef from the marinade and discard the marinade. Coat the beef strips evenly with the remaining ¼ cup cornstarch, working in two batches if necessary to avoid clumping.
- Cook the beef: Heat the vegetable oil in a large skillet or wok to 350°F. Fry the cornstarch-coated beef strips in the hot oil for 3 to 4 minutes until cooked through and crispy. Use a slotted spoon to transfer the cooked beef to a paper-lined plate to drain excess oil. Cook in batches and avoid overcrowding the pan.
- Cook the vegetables: Drain most of the oil from the skillet, leaving about 2 tablespoons for cooking. Add the chopped red bell peppers and stir-fry for about 2 minutes until crisp-tender. Add minced garlic and cook for an additional 15 seconds until fragrant. Remove vegetables from skillet and set aside with the beef.
- Thicken the sauce: Pour the prepared sauce into the same skillet and cook over medium heat for 3 to 5 minutes, stirring regularly until the sauce thickens to a glossy consistency.
- Combine all ingredients: Return the cooked beef and vegetables to the skillet with the thickened sauce. Toss everything together thoroughly to ensure the beef and peppers are well coated with the sauce.
- Serve: Serve the Beijing Beef warm, garnished with toasted sesame seeds and chopped spring onions for added texture and a fresh finish.
Notes
- For best results, use fresh flank steak cut into thin strips against the grain for tenderness.
- Be careful not to crowd the pan when frying beef; multiple batches help maintain crispiness.
- Adjust the sweetness and heat level by varying the amount of brown sugar and sweet chili sauce according to taste.
- Use low sodium chicken broth and soy sauce to control salt levels in the dish.
- If preferred, substitute vegetable oil with peanut oil for frying to add a slight nutty flavor.
- Leftover Beijing Beef keeps well in the refrigerator for up to 2 days; reheat gently on stovetop to avoid toughening the beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
