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Beijing Beef Crispy Sweet and Spicy Perfection

Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Beef and Marinade
  • 1 lb flank steak thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1/2 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
The Batter
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 egg whites
Sweet and Spicy Sauce
  • 1/2 cup Thai sweet chili sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp orange juice
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp toasted sesame oil
Stir-Fry Vegetables
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1/2 yellow onion cut into 1-inch pieces
  • 1 tbsp minced garlic
  • 1 tsp minced ginger

Method
 

Preparation
  1. In a bowl, combine the beef slices with the marinade ingredients. Let sit for 30 minutes.
  2. Whisk all the sauce ingredients together in a separate bowl and set aside.
  3. Stir the egg whites into the marinated beef until well coated.
Frying the Beef
  1. In a large bowl, mix the cornstarch and flour. Dredge the beef strips in the mixture until fully coated.
  2. Heat oil in a wok or deep pan to 375°F. Fry the beef in batches until golden brown and crispy (about 2-3 minutes).
  3. Remove the beef and drain on a wire rack or paper towels.
The Final Stir-Fry
  1. Heat 1 tbsp of oil in a wok. Sauté the garlic and ginger until fragrant.
  2. Add the onions and bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
  3. Pour in the sauce and bring to a simmer until it thickens slightly.
  4. Add the crispy beef back into the wok and toss quickly to coat every piece in the glaze.
  5. Serve immediately over steamed rice or chow mein.