Description
Beijing Beef Stir Fry brings sizzling Asian-inspired flavors to your dinner table in minutes. Crispy strips of beef dance with sweet-tangy sauce, making weeknight cooking feel like a restaurant-quality adventure.
Ingredients
Scale
Proteins:
- 1 pound flank steak
- 3 egg whites
Vegetables:
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
Sauce and Seasonings:
- ¼ cup cornstarch
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup water
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons apple cider vinegar
- 1 cup canola oil
Instructions
- Slice 1 pound flank steak into thin ¼-inch strips against the grain’s direction. Make precise, even cuts to ensure uniform cooking.
- Combine beef with 3 beaten egg whites, ¼ teaspoon salt, and 1 teaspoon cornstarch in a mixing bowl. Gently fold ingredients to coat beef evenly.
- Allow beef mixture to marinate at room temperature for 30 minutes, letting flavors penetrate the meat.
- Whisk together ½ cup water, ¼ cup sugar, 3 tablespoons ketchup, 6 tablespoons hoisin sauce, 1 tablespoon soy sauce, 2 teaspoons oyster sauce, 4 teaspoons sweet chili sauce, 1 teaspoon red pepper flakes, and 2 tablespoons apple cider vinegar in a separate bowl.
- Dust marinated beef slices with 2 tablespoons cornstarch, shaking off excess coating to create a light, crispy exterior.
- Heat 1 cup canola oil in a small saucepan to 375°F. Carefully fry beef slices in batches for 2-3 minutes until golden brown and crispy.
- In a large wok, heat 2 tablespoons reserved frying oil over medium-high heat. Sauté 1 sliced yellow onion and 1 chopped red bell pepper for 2-3 minutes.
- Add 4 minced garlic cloves to the vegetables. Stir quickly for 30 seconds until fragrant.
- Transfer vegetables from wok and set aside temporarily.
- Pour prepared Beijing sauce into the hot wok. Simmer over high heat for 3-5 minutes until sauce thickens and becomes glossy.
- Return crispy beef and sautéed vegetables to the wok. Toss thoroughly to coat with sauce.
- Serve immediately alongside steamed rice or noodles for a complete meal.
Notes
- Always slice beef against the grain to ensure tender, easy-to-chew meat that doesn’t feel tough.
- Marinating the beef in egg whites helps tenderize and create a light, crispy coating that seals in moisture.
- Fry beef in small batches to maintain high oil temperature and prevent soggy, greasy pieces.
- For a gluten-free version, swap soy sauce for tamari and use cornstarch as a thickener instead of wheat-based sauces.
- Prep Time: 35 minutes - 1 hour 5 minutes
- Cook Time: 10-14 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 552 kcal
- Sugar: 16 g
- Sodium: 490 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 70 mg