Beijing Beef
Serves 1
Directions
- 1Cut the beef against the grain fairly thin.
- 2Marinate the beef with light soy sauce, Shaoxing wine, salt, white pepper, baking soda, a splash of water, and then coat with corn starch.
- 3Roughly chop half an onion, a bell pepper, and some garlic.
- 4Prepare the sauce by combining soy sauce, hoisin, oyster sauce, ketchup, a little bit of sriracha, distilled white vinegar, brown sugar, and sweet chili sauce (or more brown sugar).
- 5Shallow fry the beef in a ripping hot wok for about a minute and a half, being careful not to overcrowd the pan.
- 6Remove the beef from the wok.
- 7Remove any excess food lube from the wok.
- 8Toss in the chopped vegetables (onion, bell pepper, garlic) into the wok.
- 9Once the vegetables are fragrant, pour in the sauce.
- 10Once the sauce is nicely reduced, add the beef back into the wok.
- 11Lay the Beijing beef over a bed of rice.
- 12Finish with some toasted sesame.
Ingredients
- beef
- light soy sauce
- Shaoxing wine
- salt
- white pepper
- baking soda
- splash water
- corn starch
- 0.5 onion
- bell pepper
- garlic
- soy sauce
- hoisin
- oyster sauce
- ketchup
- sriracha
- distilled white vinegar
- brown sugar
- sweet chili sauce
- rice
- toasted sesame
Equipment
wokpan
Tips
- Use a tougher cut of beef and cut against the grain fairly thin.
- Baking soda is key to making the beef tender.
- Do not overcrowd the pan when shallow frying the beef.
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