# Beijing Beef

This recipe guides you through making Beijing Beef, a dish that's even better than takeout, featuring crispy beef and flavorful vegetables in a rich sauce.

- Servings: 3 servings
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Cut bell peppers into big chunks and set aside.
2. Cut onions into big chunks and set aside.
3. Mince garlic and set aside.
4. Grate ginger and set aside.
5. Thinly slice flank steak against the grain and put it into a bowl.
6. Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil, then mix well.
7. Add cornstarch and water to the beef, mix until it's nice and craggly, then set aside.
8. Combine 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.
9. Heat enough oil for a shallow fry in a wok or large pan to 350°F.
10. Fry 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).
11. Strain the fried beef and set aside.
12. Leave 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.
13. Add the garlic and ginger to the wok and sauté for another 30 seconds to 1 minute.
14. Pour in all the sauce into the wok, making a pit in the center, and toss with onions and bell peppers.
15. Add all the fried beef to the wok and toss until everything is evenly coated.
16. Serve and enjoy the Beijing beef.

## Equipment

- wok
- bowl
- large pan
- microplane (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.

## Source

- Original video: https://www.facebook.com/share/v/1B9bt17z89/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/89840992-b767-486b-98bc-8defbe9ae526
- Extracted: 2026-05-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt