Beijing Beef

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"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, well-rounded meal."

Original recipe yields 4 servings
OK
  • FOR MARINADE
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (287.3 g)
  • Calories 402.9
  • Total Fat - 17.9 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 79.8 mg
  • Sodium - 1392.5 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 19.3 g
  • Protein - 26.7 g
  • Calcium - 59.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 43.3 mg
  • Thiamin - 0.1 mg

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 stips 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.

Step 9

Serve immediately.

Tips & Variations


No special items needed.

Related

pelysma

We all found this recipe delicious. The cornstarch coating didn't work the way we expected but it was delicious anyway. For a lot of ingredients, this came together very easily.

review by:
(8 Mar 2022)

Mia in Germany

This is a terrific recipe! I'm never quite sure about the cuts of beef because the German names are different, so I have no clue what kind of steak I really used, but it's the one I always use for this kind of dish and it worked perfectly. Unluckily there is no gluten free oyster sauce available, so I just used a little bit more hoisin and a dash of fish sauce which I read should copy the flavour of the oyster sauce well enough. Thanks for sharing this gem! Made for Best of 2021

review by:
(2 Mar 2022)

TeresaS

What a delicious dish...it has a killer sauce...there was enough sauce to toss with some steam broccoli...served it over rice...I cut the recipe in half and used a rib-eye in place of the flank steak... made for "Best of 2021" tag game...

review by:
(17 Feb 2022)

JostLori

Awesome! Loved that this was a quick one-pan prep. And, the end result is fantastic. Better than what we get at our local Chinese take-out. We made this exactly as written, except I tossed in a few mushrooms left over from yesterday. Loved the nice kick from the red pepper flakes and the sweet/sour tang in the sauce. Delish!

review by:
(24 May 2021)