Beijing Beef

Beijing Beef


Crispy beef strips stir-fried with onion and red bell peppers then tossed in a sweet and tangy sauce.
  • Marinade
  • 1 pound flank steak, cut into strips
  • 1 large egg
  • 3 tablespoons soy sauce
  • 5 tablespoons cornstarch, divided
  • Stir Fry
  • ½ cup vegetable oil
  • 1 large red bell pepper, chopped into 1 inch pieces
  • ½ yellow onion, diced
  • Sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • ¼ cup tomato paste
  • ¼ cup sweet chili sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  1. Prepare the steak by cutting it, against the grain, into ¼ inch thick strips about 2 inches long.
  2. In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon of cornstarch. Add the sliced steak to the bowl and toss to coat completely. Allow the steak to marinade for 30 minutes at room temperature.
  3. Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated beef from the marinade, and toss it in the cornstarch, coating each piece completely.
  4. In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.
  5. Heat the oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak into the pan then fry the beef until browned, about 2-3 minutes. Remove the beef from the pan and set it aside.
  6. Returning to the pan add the diced onion and chopped red bell pepper. Stir fry until the vegetables soften, about 5 minutes.
  7. Add the beef back to the pan and pour the sauce mixture over the beef and vegetables. Stir fry everything together until the sauce begins to thicken, about 2-3 minutes.
  8. Serve the Beijing beef over rice and enjoy!

All rights and material belong to owners