Ingredients
Beef and Coating
- 1 ½ lbs thinly sliced flank steak (cut against the grain)
- 2 egg whites, beaten
- ¾ cup cornstarch
- Oil for frying (about ¼ to ½ cup)
Vegetables
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup sweet chili sauce
- ¼ cup ketchup
- 2 tablespoons honey
- 2 teaspoons Asian chili paste
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the soy sauce, sweet chili sauce, ketchup, honey, Asian chili paste, rice vinegar, and minced garlic until well combined. Set aside to allow the flavors to meld.
- Coat the steak: Dip each piece of thinly sliced flank steak into the beaten egg whites, then dredge thoroughly in cornstarch to evenly coat. This coating creates the crispy texture when fried.
- Fry the steak: Heat oil in a heavy skillet over medium-high heat. In batches, add the coated steak pieces to the hot oil and cook for 2 to 4 minutes on each side, or until the steak is cooked through and the coating turns golden and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain the steak: Remove the cooked steak pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Sauté the vegetables: Add an additional tablespoon of oil to a large skillet. Add the sliced onion and red bell pepper, sautéing over medium heat for 2 to 4 minutes until the vegetables are softened but still slightly crisp.
- Make the sauce and combine: Pour the prepared sauce into the skillet with the vegetables and cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the vegetables.
- Toss beef in sauce: Return the crispy fried beef to the skillet, tossing gently to coat all pieces evenly with the sauce and vegetables. Remove from heat immediately to preserve the texture.
- Serve: Serve the Beijing Beef hot over steamed white rice or your choice of side. Enjoy the perfect balance of crispy beef, veggies, and flavorful sauce!
Notes
- Cut the flank steak thinly against the grain for more tender bites.
- Do not overcrowd the pan while frying to keep the oil temperature consistent and the beef crispy.
- You can adjust the amount of Asian chili paste to control the spice level.
- Serving suggestion: pair with steamed jasmine rice or fried rice for a classic meal.
- Leftovers keep well refrigerated for 2-3 days but lose some crispiness upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
