beijing beef
(1 rating)
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 and well-rounded meal.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Saute
Ingredients For beijing beef
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1 poundbeef flank steak
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3 Tbspcornstarch (or enough to dust the beef)
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2 Tbspvegetable oil
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1 mdyellow onion, cut in half and then sliced into half-fings
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1 mdred bell pepper, cut into 1-inch chunks
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4 clovegarlic, minced
- FOR MARINADE:
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3 lgegg whites
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1 tspcornstarch
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1 tspsalt
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1/2 tspwhite pepper
- FOR SAUCE:
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1/2 cupwater
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1/4 cupgranulated sugar
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3 Tbspketchup
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6 Tbsphoisin sauce
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1 Tbsplow-sodium soy sauce
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2 tspoyster sauce
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4 tspsweet chili sauce
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1 tspcrushed red pepper flakes
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2 Tbspapple cider vinegar
How To Make beijing beef
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1Using a sharp knife, cut the beef against the grain into 1/4-inch thick slices.
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2For the Marinade - In a medium size mixing bowl stir together the eggs, cornstarch, salt and white pepper. Add beef strips and toss until well coated. Let marinate in fridge for 30 to 60 minutes.
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3For 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.
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4Add 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.
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5Heat 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.
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6Add 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).
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7Pour the Beijing Sauce into the wok and cook, stirring frequently, on High heat until sauce thickens, about 3 to 5 minutes.
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8Add cooked beef and cooked vegetables to the wok, and toss with the Beijing Sauce until well combined. Serve immediately.
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