13Thinly slice flank steak against the grain and put it into a bowl.
14Thinly slice flank steak against the grain and put it into a bowl.
15Thinly slice flank steak against the grain and put it into a bowl.
16Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil, then mix well.
17Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil, then mix well.
18Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil, then mix well.
19Add cornstarch and water to the beef, mix until it's nice and craggly, then set aside.
20Add cornstarch and water to the beef, mix until it's nice and craggly, then set aside.
21Add cornstarch and water to the beef, mix until it's nice and craggly, then set aside.
22Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes (if desired) in a bowl to make the sauce, then mix well.
23Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes (if desired) in a bowl to make the sauce, then mix well.
24Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes (if desired) in a bowl to make the sauce, then mix well.
25Heat enough oil for a shallow fry in a wok or large pan to 350°F.
26Heat enough oil for a shallow fry in a wok or large pan to 350°F.
27Heat enough oil for a shallow fry in a wok or large pan to 350°F.
28Fry the beef in small batches, ensuring it's spread out evenly and doesn't stick together, until nice and crispy and fully cooked through (3-4 minutes).
29Fry the beef in small batches, ensuring it's spread out evenly and doesn't stick together, until nice and crispy and fully cooked through (3-4 minutes).
30Fry the beef in small batches, ensuring it's spread out evenly and doesn't stick together, until nice and crispy and fully cooked through (3-4 minutes).
31Strain the fried beef and set aside.
32Strain the fried beef and set aside.
33Strain the fried beef and set aside.
34Leave a few tablespoons of oil in the wok, then add the onions and bell peppers and give it a quick toss for about 30 seconds.
35Leave a few tablespoons of oil in the wok, then add the onions and bell peppers and give it a quick toss for about 30 seconds.
36Leave a few tablespoons of oil in the wok, then add the onions and bell peppers and give it a quick toss for about 30 seconds.
37Add the garlic and ginger to the wok and sauté for another 30 seconds to 1 minute.
38Add the garlic and ginger to the wok and sauté for another 30 seconds to 1 minute.
39Add the garlic and ginger to the wok and sauté for another 30 seconds to 1 minute.
40Pour in all the sauce into the wok, making a pit in the center, and toss with onions and bell peppers.
41Pour in all the sauce into the wok, making a pit in the center, and toss with onions and bell peppers.
42Pour in all the sauce into the wok, making a pit in the center, and toss with onions and bell peppers.
43Add all the fried beef to the wok and toss until everything is evenly coated.
44Add all the fried beef to the wok and toss until everything is evenly coated.
45Add all the fried beef to the wok and toss until everything is evenly coated.
46Serve and enjoy the Beijing beef.
47Serve and enjoy the Beijing beef.
48Serve and enjoy the Beijing beef.
Ingredients
1 lb flank steak or skirt steak, thinly sliced against the grain
1 lb flank steak or skirt steak, thinly sliced against the grain
1 lb flank steak or skirt 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
3 tbsp rice vinegar
3 tbsp rice vinegar
2 tbsp white vinegar
2 tbsp white vinegar
2 tbsp 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
wokbowllarge panmicroplane (optional)
Tips
Always peel ginger with a spoon to only remove the skin.
Use baking soda for tenderizing the beef.
If you don't like ketchup, this recipe is not for you.
Don't overcrowd the pan when frying the beef to ensure even crisping.
Don't overly cook the onions; they should retain a nice bite.
Ensure all ingredients are evenly coated with the sauce.