Beijing Beef

Method9 steps

1. 1

   Step 1: Slice all 300 g beef into thin strips. In a bowl, combine the beef with 1 egg, ½ tsp baking soda, ½ tsp sugar, ½ tsp white pepper, ½ tsp salt and 1 tsp chicken powder; add a pinch MSG only if desired. Mix thoroughly and refrigerate for 20 minutes. Prepare the sauce while it marinates.

   Beef marinade · 20 minUses 300 g beef, thinly sliced · 1 egg · ½ tsp baking soda · ½ tsp sugar · ½ tsp white pepper · ½ tsp salt · 1 tsp chicken powder · Optional pinch MSG

   
2. 2

   Step 2: Mix 1 tbsp hoisin sauce, 2 tbsp ketchup and 2 tbsp sauce water until smooth, then stir in 2 tbsp soy sauce, 1 tbsp white vinegar, 2 tbsp sriracha, 2 tbsp brown sugar and 2 tsp chili flakes. Keep the complete mixed sauce ready.

   Uses 1 tbsp hoisin sauce · 2 tbsp ketchup · 2 tbsp water · 2 tbsp soy sauce · 1 tbsp white vinegar · 2 tbsp sriracha · 2 tbsp brown sugar · 2 tsp chili flakes

3. 3

   Step 3: After the beef has marinated for 20 minutes, dredge all the marinated strips in enough cornstarch to coat them evenly. Shake off loose excess and set the coated strips ready to fry. The source gives no measured cornstarch supply; discard remaining coating that has touched raw beef.

   Uses All beef after the twenty-minute marinade · Cornstarch to coat; source amount unspecified

4. 4

   Step 4: Heat the separate deep-frying oil bath to 180°C, using enough oil to fry the strips without crowding. Fry the coated beef in batches of about 8–10 pieces for 4–5 minutes per batch, until crisp and cooked through. Keep the oil near 180°C between batches. Lift out and drain all the fried beef; this oil is separate from the measured stir-fry supply.

   Fry one beef batch · 4 minUses Separate deep-frying oil bath; amount unspecified · All coated beef strips, fried in small batches

5. 5

   Step 5: Heat a clean stir-fry pan over medium-high heat with all the separate 2 tbsp vegetable oil for stir-frying.

   Uses Separate 2 tbsp vegetable oil for stir-frying

6. 6

   Step 6: Add the diced bell pepper (1), cubed brown onion (1) and chopped green chili (1) to the heated stir-fry oil. Sauté for about 30 seconds, keeping the vegetables crisp.

   Briefly sauté vegetables · 1 minUses All heated 2 tbsp stir-fry oil · 1 diced bell pepper · 1 cubed brown onion · 1 chopped green chili

7. 7

   Step 7: Pour all the earlier mixed sauce into the sautéed vegetables and their cooking oil. Cook for about 1–2 minutes until the glaze thickens and bubbles.

   Thicken the glaze · 1 minUses All crisp vegetables and retained stir-fry oil · All mixed sauce, including sauce water and chili seasonings

8. 8

   Step 8: Return all the drained fried beef to the thickened vegetable glaze. Toss until the pieces are evenly coated and hot, then serve promptly to preserve the crisp coating.

   Uses All cooked, drained fried beef · All thickened glaze and cooked vegetables

9. 9

   Step 9: Divide the finished Beijing beef and glazed vegetables between 2 servings. Add optional sesame seeds and serve with ready cooked rice if desired; the rice and garnish quantities are unspecified.

   Uses All finished coated beef and glazed vegetables · Optional sesame seeds; amount unspecified · Optional ready cooked rice; amount unspecified