Better than takeout Beijing Beef recipe

Ingredients

• 1 lb Flank Steak (thinly sliced against the grain into 1/8‑inch strips)
• 1 Red Bell Pepper (cut into large chunks)
• 1 Yellow Onion (cut into large chunks; keep bite-sized pieces)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated (use microplane or fine grater))
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp White Pepper
• 1/4 tsp Baking Soda (helps tenderize the beef)
• 1 tsp Sesame Oil (adds nutty flavor)
• 2 tbsp Cornstarch (for coating the beef)
• 2 tbsp Water (to make a thin slurry with cornstarch)
• 2 tbsp Rice Vinegar
• 2 tbsp Oyster Sauce
• 2 tbsp Ketchup (provides sweetness and color)
• 1 tbsp Hoisin Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Granulated Sugar (balances acidity)
• 1/2 tsp Red Chili Flakes (adjust to taste)
• 1/3 cup Vegetable Oil (for shallow frying; use a high‑smoke‑point oil)

Instructions

1. Prep Vegetables

   Cut the red bell pepper and yellow onion into large bite‑size chunks and set aside in a bowl.

   Time: PT5M

2. Prep Aromatics

   Mince the garlic cloves and grate the ginger using a microplane (or fine grater). Set both aside.

   Time: PT2M

3. Slice Beef

   Thinly slice the flank steak against the grain into 1/8‑inch strips; this keeps the meat tender.

   Time: PT5M

4. Marinate & Coat Beef

   In a large bowl combine the beef strips with garlic powder, salt, white pepper, baking soda, and sesame oil. Mix well, then add cornstarch and water, stirring until the pieces are lightly coated and look craggly.

   Time: PT5M

5. Make Sauce

   In a separate bowl whisk together rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and red chili flakes until smooth.

   Time: PT3M

6. Shallow Fry Beef (Batch 1)

   Heat 2‑3 tbsp of vegetable oil in the wok over medium‑high heat until shimmering. Add a portion of the coated beef in a single layer, spreading it out. Let it sit without stirring for about 1½ minutes to develop a crust, then flip and cook another minute until fully cooked and crispy. Remove with a slotted spoon and set on paper towels.

   Time: PT5M

   Temperature: Medium‑high heat

7. Shallow Fry Remaining Beef

   Repeat the frying process with the remaining beef, adding a little more oil if needed. Keep the cooked pieces warm on a plate.

   Time: PT7M

   Temperature: Medium‑high heat

8. Stir‑Fry Vegetables

   Add the onion and bell pepper chunks to the wok with the remaining oil. Toss quickly over high heat for about 1 minute; they should stay crisp‑tender.

   Time: PT1M

   Temperature: High heat

9. Add Aromatics

   Add the minced garlic and grated ginger to the wok, stirring for another 30 seconds until fragrant.

   Time: PT30S

   Temperature: High heat

10. Combine Sauce and Beef

    Pour the prepared sauce over the vegetables, stir to coat, then return all the crispy beef to the wok. Toss everything together for 1‑2 minutes until the beef is evenly glazed and the sauce thickens.

    Time: PT2M

    Temperature: Medium‑high heat

11. Plate and Serve

    Transfer the Beijing Beef to a serving platter, garnish with extra chili flakes if desired, and enjoy hot over steamed rice or noodles.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g