Beijing Beef
Ingredients
- Beef ⓘ
- 1/2 - 3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing) ⓘ
- 1/2 cup cornstarch ⓘ
- oil (for frying) ⓘ
- Marinade ⓘ
- 1 egg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon water ⓘ
- 1/2 tablespoon cornstarch ⓘ
- Sauce ⓘ
- 8 tablespoons water ⓘ
- 4 tablespoons sugar ⓘ
- 3/4 cup hoisin sauce (a double batch Hoisin Sauce Recipe OR 1/2 sweet&sour sauce and 1/2 hoisin sauce to = 3/4 cup) ⓘ
- 2 tablespoons ponzu sauce, with citrus
- 4 tablespoons white vinegar ⓘ
- 2 teaspoons chili paste sambal oelek (can sub sriracha) ⓘ
- 4 teaspoons cornstarch ⓘ
- Vegetables
- 1 tablespoon vegetable oil ⓘ
- 1 large garlic, minced
- 1/2 teaspoon minced fresh ginger ⓘ
- 1 small red bell pepper, diced ⓘ
Instructions
- In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
- In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
- Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
- Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
- Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
- Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
- Sprinkle on top toasted sesame seeds.
Nutrition & Diet Analysis (per serving)
1278
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).