Beijing Beef

Serves 4
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Directions

  1. 1Cut bell peppers into large chunks and set aside.
  2. 2Cut bell peppers into large chunks and set aside.
  3. 3Cut bell peppers into large chunks and set aside.
  4. 4Cut onions into large chunks and set aside.
  5. 5Cut onions into large chunks and set aside.
  6. 6Cut onions into large chunks and set aside.
  7. 7Mince garlic and set aside.
  8. 8Mince garlic and set aside.
  9. 9Mince garlic and set aside.
  10. 10Grate ginger using a microplane or mince it, and peel with a spoon.
  11. 11Grate ginger using a microplane or mince it, and peel with a spoon.
  12. 12Grate ginger using a microplane or mince it, and peel with a spoon.
  13. 13Thinly slice flank steak against the grain and put it into a bowl.
  14. 14Thinly slice flank steak against the grain and put it into a bowl.
  15. 15Thinly slice flank steak against the grain and put it into a bowl.
  16. 16Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil.
  17. 17Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil.
  18. 18Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil.
  19. 19Mix well until everything is seasoned.
  20. 20Mix well until everything is seasoned.
  21. 21Mix well until everything is seasoned.
  22. 22Add cornstarch and water to the beef and mix until it is nice and craggly.
  23. 23Add cornstarch and water to the beef and mix until it is nice and craggly.
  24. 24Add cornstarch and water to the beef and mix until it is nice and craggly.
  25. 25Set the marinated beef aside.
  26. 26Set the marinated beef aside.
  27. 27Set the marinated beef aside.
  28. 28Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes in a bowl to make the sauce.
  29. 29Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes in a bowl to make the sauce.
  30. 30Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes in a bowl to make the sauce.
  31. 31Mix the sauce well and set aside.
  32. 32Mix the sauce well and set aside.
  33. 33Mix the sauce well and set aside.
  34. 34Heat enough oil for a shallow fry in a wok.
  35. 35Heat enough oil for a shallow fry in a wok.
  36. 36Heat enough oil for a shallow fry in a wok.
  37. 37Fry the beef in small batches, spreading it out evenly and letting it crisp up.
  38. 38Fry the beef in small batches, spreading it out evenly and letting it crisp up.
  39. 39Fry the beef in small batches, spreading it out evenly and letting it crisp up.
  40. 40Once crispy and fully cooked, strain the beef and continue with the next batches.
  41. 41Once crispy and fully cooked, strain the beef and continue with the next batches.
  42. 42Once crispy and fully cooked, strain the beef and continue with the next batches.
  43. 43Leave a few tablespoons of oil in the wok.
  44. 44Leave a few tablespoons of oil in the wok.
  45. 45Leave a few tablespoons of oil in the wok.
  46. 46Add onions and bell peppers to the wok and give it a quick toss for about 30 seconds to a minute.
  47. 47Add onions and bell peppers to the wok and give it a quick toss for about 30 seconds to a minute.
  48. 48Add onions and bell peppers to the wok and give it a quick toss for about 30 seconds to a minute.
  49. 49Add the minced garlic and grated ginger to the wok and sauté for another 30 seconds to 1 minute.
  50. 50Add the minced garlic and grated ginger to the wok and sauté for another 30 seconds to 1 minute.
  51. 51Add the minced garlic and grated ginger to the wok and sauté for another 30 seconds to 1 minute.
  52. 52Pour in all the sauce into the wok.
  53. 53Pour in all the sauce into the wok.
  54. 54Pour in all the sauce into the wok.
  55. 55Add all the fried beef to the wok.
  56. 56Add all the fried beef to the wok.
  57. 57Add all the fried beef to the wok.
  58. 58Toss everything well until the beef and vegetables are evenly coated with the sauce.
  59. 59Toss everything well until the beef and vegetables are evenly coated with the sauce.
  60. 60Toss everything well until the beef and vegetables are evenly coated with the sauce.
  61. 61Serve and enjoy the Beijing beef.
  62. 62Serve and enjoy the Beijing beef.
  63. 63Serve and enjoy the Beijing beef.

Ingredients

  • 1 lb skirt steak or flank steak, thinly sliced against the grain
  • 1 lb skirt steak or flank steak, thinly sliced against the grain
  • 1 lb skirt steak or flank steak, thinly sliced against the grain
  • 1 small red bell pepper, large diced
  • 1 small red bell pepper, large diced
  • 1 small red bell pepper, large diced
  • 1 medium onion, large diced
  • 1 medium onion, large diced
  • 1 medium onion, large diced
  • 4 garlic cloves, finely minced
  • 4 garlic cloves, finely minced
  • 4 garlic cloves, finely minced
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • Frying oil
  • Frying oil
  • Frying oil
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.125 tsp white or black pepper
  • 0.125 tsp white or black pepper
  • 0.125 tsp white or black pepper
  • 3 tbsp rice vinegar or white vinegar
  • 3 tbsp rice vinegar or white vinegar
  • 3 tbsp rice vinegar or white vinegar
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp sugar
  • 1.5 tbsp sugar
  • 1.5 tbsp sugar
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes

Equipment

wokmicroplane (optional)large panspoon (for peeling ginger)

Tips

  • Always peel ginger with a spoon to remove only the skin.
  • Do not overly cook the onions so they retain a nice bite.