Crispy Beijing Beef

Course: Main Course

Cuisine: Asian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 827kcal

Author: Lord Byron's Kitchen

Tender strips of beef, which has been fried until crispy, and then tossed in a sweet, spicy sauce, is what Crispy Beijing Beef is all about! Prepared with onions and peppers, serve with sticky rice for a complete meal!

Print Recipe

Ingredients

For the Beef:

2 pounds beef (strip or flank steak)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon ground black pepper

For the Sauce:

1/4 cup oyster sauce
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup sugar
2 tablespoons hot chili sauce

For the Rest of the Recipe:

1 medium yellow onion, peeled and cut into bite-sized pieces
1 large red bell pepper, cut into bite-sized pieces
2 whole green onions, cut into 1 inch pieces
8 cloves garlic, finely minced
1 cup cornstarch
2 teaspoons sesame seeds
oil (for frying)

Instructions

For the Beef:

Slice the beef into 1/8-1/4 inch strips. Place in a bowl.
Add soy sauce, rice vinegar, and ground black pepper to the beef. Toss well to combine. Set aside.

For the Sauce:

Add all of the sauce ingredients to a bowl and whisk together until combined. Set aside.

For the Rest of the Recipe:

Start by laying a cooling rack on top of a baking sheet. Place in your oven and heat your oven to 200°F. You will fry the beef in batches. Once the beef is fried, place it on the cooling rack and keep in the warm oven while the next batch is frying. Don't pile the beef. Spread it out on the cooling rack. This will keep the beef crispy.
Add enough oil to a heavy-bottomed pan, such as a Dutch oven, so that the oil is 3-4 inches deep. Bring the oil to 350°F. While the oil is heating, continue with the next step.
Add the cornstarch to the beef mixture and toss well to coat. All of the beef pieces should be dusted with the cornstarch.
Fry the beef in batches. Do not overcrowd the oil. Too much beef will cause the oil to drop in temperature. Cooler oil means greasy or soggy beef. Each batch will take about 6-7 minutes. Once the beef is browned, lift out of the oil and place on the pre-heated cooling rack. Keep in the oven while you continue to cook the beef in batches.
Once all of the beef is cooked, place a large skillet over medium heat. Carefully spoon two tablespoons of the oil used to fry the beef into the skillet.
Add the garlic, onion, and peppers. Stir to combine and cook for 1-2 minutes.
Pour in the sauce and stir into the onion and peppers. Once the sauce begins to boil (bubble) add the fried beef. Toss everything together.
Add the sesame seeds and the green onions. Toss once more and turn off the heat.
Serve immediately with sticky rice. Garnish with more green onions and sesame seeds if preferred.

Notes

These are large portions. You can make this recipe stretch further by serving with more sides like steamed vegetables and spring rolls. The nutritional value does not account for the frying oil.

Nutrition