There's something undeniably captivating about the crunch of perfectly fried beef enveloped in a sweet and savory sauce. As I stirred together the ingredients for this Beijing Beef, the vibrant colors and enticing aromas filled my kitchen, instantly transporting me to a bustling Chinese bistro. I stumbled upon this recipe during a recent craving for takeout, only to discover it was shockingly easy to whip up in my own home.
With simple ingredients like tender flank steak, hoisin sauce, and a dash of ginger, this dish not only delivers an explosion of flavor but also brings joy to any dinner table. Imagine your family’s excitement as they dive into this crispy, satisfying meal, leaving the monotonous fast food behind. In just 40 minutes, you can impress your loved ones with a restaurant-quality meal that’s sure to become a favorite. Ready to transform your weeknight dinner? Let’s dive into this delightful Beijing Beef recipe together!
Why You'll Love This Beijing Beef
- This Beijing Beef recipe is incredibly easy to prepare, making it perfect for busy weeknights.
- The combination of crispy fried beef and a luscious sweet and savory sauce creates an explosion of flavor that will leave everyone craving more.
- Its versatility allows you to customize the dish with your favorite vegetables or serve it over rice for a complete meal.
- Visually, the vibrant colors and enticing aromas will impress your family and friends, making it a real crowd-pleaser at any dinner table.
Beijing Beef Ingredients
Here’s everything you need to create your mouthwatering Beijing Beef!
For the Beef
• 1 lb flank steak – thinly sliced to ensure tender bites that soak up the flavors beautifully.
• 0.5 cup cornstarch – gives the beef that irresistible crispy coating.
• 1 egg – helps the cornstarch stick for that perfect crunch.
• 0.5 teaspoon salt – enhances the beef's natural flavor.
• 0.25 teaspoon black pepper – adds a touch of warmth and spice.
For the Sauce
• 0.5 cup water – balances the sauce for the ideal consistency.
• 0.25 cup soy sauce – brings in a savory, umami flavor.
• 3 tablespoon hoisin sauce – adds that sweet, irresistible taste that makes Beijing Beef shine.
• 0.25 cup sugar – sweetens the sauce and helps create a glossy finish.
• 2 tablespoon rice vinegar – provides a slight tang to balance the sweetness.
• 2 cloves garlic – minced for a delightful aroma and depth of flavor.
• 1 teaspoon ginger – fresh and zesty, it elevates the dish beautifully.
How to Make Beijing Beef
-
Coat the Beef: Start by whisking together the egg, salt, and black pepper in a bowl. Add the thinly sliced flank steak and toss to coat thoroughly with the mixture, then dredge the beef in cornstarch for that crispy crust.
-
Fry Until Golden: Heat oil in a large skillet or wok over medium-high heat. Working in batches, fry the coated beef pieces for about 3-4 minutes, or until they’re crispy and golden brown. Remove and place on a paper towel to drain any excess oil.
-
Stir-Fry the Vegetables: Using the same pan, quickly stir-fry your choice of vegetables (like bell peppers or broccoli) over high heat for about 2-3 minutes. You want them to be vibrant and tender-crisp.
-
Simmer the Sauce: In a separate saucepan, combine the water, soy sauce, hoisin sauce, sugar, rice vinegar, minced garlic, and ginger. Bring to a gentle simmer, allowing the sugars to dissolve and the flavors to meld together for about 5 minutes.
-
Thicken and Combine: To thicken the sauce, create a slurry by mixing a little cornstarch with water, then slowly stir it into the simmering sauce. Once thickened, toss in the crispy beef and mix well until every piece is coated in that glossy, flavorful sauce.
Optional: Serve over fluffy rice or with steamed veggies for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Beijing Beef
Fridge: Store unused Beijing Beef in an airtight container for up to 3 days. Reheat on the stove or in the microwave until hot, adding a splash of water to maintain moisture.
Freezer: Freeze leftover Beijing Beef for up to 2 months in a well-sealed container. For best results, cool completely before freezing to preserve texture and flavor.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove or in the microwave, stirring occasionally, to keep the beef crispy.
Leftovers: To spice things up, consider tossing leftover Beijing Beef into a stir-fry or incorporating it into a hearty salad for added flavor!
Make Ahead Options
Preparing your Beijing Beef ahead of time is a game-changer for busy weeknights! You can marinate the thinly sliced flank steak in the egg mixture (salt, pepper) up to 24 hours in advance, which allows the flavors to deeply penetrate the meat. Additionally, you can whisk together the sauce ingredients and store them in the refrigerator for up to 3 days. When you’re ready to enjoy this delightful dish, simply fry the coated beef and stir-fry your veggies, then combine them with the pre-prepared sauce. This way, you’ll achieve that restaurant-quality taste without the last-minute rush, making mealtime not only delicious but also stress-free!
Beijing Beef Variations
Feel free to get creative and personalize your Beijing Beef for a delightful twist on this classic dish!
-
Vegetable-Loaded: Add bell peppers, broccoli, or snap peas for a colorful and nutritious boost. The crunch of fresh vegetables complements the crispy beef perfectly.
-
Crispy Tofu: For a vegetarian take, substitute flank steak with crispy tofu cubes. Make sure to season and fry them for that desired texture.
-
Hot & Spicy: Incorporate red pepper flakes or sliced chili peppers into the sauce for a mouthwatering kick. Your taste buds will dance with joy!
-
Gluten-Free: Replace soy sauce with tamari and use cornstarch to thicken the sauce. You’ll still enjoy all the delicious flavors without worry!
-
Honey-Infused: Swap sugar for honey for a unique sweetness and a touch of floral flavor. This simple change creates a beautifully glossy sauce.
-
Noodle Upgrade: Serve Beijing Beef over warm chow mein or rice noodles instead of traditional rice. This turns your meal into a delightful noodle bowl!
-
Sesame Addition: Sprinkle toasted sesame seeds on top for a nutty crunch and added flavor. This simple addition can elevate your dish beautifully.
-
Citrusy Twist: Add a splash of orange juice or zest to the sauce for a bright and refreshing citrus note. It pairs wonderfully with the savory elements.
What to Serve with Beijing Beef?
Imagine a vibrant dinner table filled with flavors and delightful textures that elevate your homemade Beijing Beef experience.
-
Steamed Jasmine Rice: This fragrant side absorbs the rich sauce perfectly, providing a gentle cushion for every bite of beef.
-
Stir-Fried Vegetables: Add color and crunch with a medley of bell peppers, broccoli, and snap peas, complementing the savory beef beautifully.
-
Egg Fried Rice: Featuring fluffy rice and a hint of soy, it’s a delightful way to soak up the excess sauce while adding layers of flavor.
-
Asian Cucumber Salad: A refreshing contrast, this crisp salad with sesame dressing adds a light, tangy touch that balances the dish's richness.
-
Hot and Sour Soup: Start your meal with this classic soup, offering a warm, comforting kick that tantalizes the taste buds before the main event.
-
Peanut Sauce Spring Rolls: These wraps filled with fresh veggies and paired with creamy peanut sauce provide a delightful introduction to your meal.
-
Chardonnay: A glass of chilled Chardonnay complements the dish's sweet and savory notes while refreshing your palate.
-
Fortune Cookies: End on a sweet note! These crispy cookies are not just fun but also a classic way to wrap up an Asian-inspired meal.
In combination, these pairings create a harmonious dining experience that your family will love!
Chef's Helpful Tips
- Ensure your flank steak is sliced against the grain for maximum tenderness and easier chewing.
- When dredging the beef in cornstarch, shake off excess to prevent clumping during frying.
- Fry the beef in small batches to maintain the oil temperature, which helps achieve a crispy texture.
- For a well-balanced sauce, taste and adjust the sweetness or saltiness based on your preference before adding the cornstarch slurry.
Beijing Beef Recipe FAQs
What kind of flank steak should I use for Beijing Beef?
Absolutely! Look for fresh, bright red flank steak with a bit of marbling to enhance tenderness and flavor. Avoid any cuts with dark spots or a slimy texture, as these can indicate lower quality. If you can, buy from a reputable butcher or grocery store for the best results.
How can I store leftovers of Beijing Beef?
Store unused Beijing Beef in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using the stove over medium heat, adding a splash of water to rehydrate the beef and maintain its crispy texture. If you prefer microwaving, do so in short intervals, stirring occasionally.
Can I freeze Beijing Beef?
Yes, you can freeze Beijing Beef for up to 2 months! To do this, let the beef cool completely before placing it in a well-sealed container or freezer bag. Make sure to remove as much air as possible to prevent freezer burn. When you're ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently as suggested.
What should I do if my beef isn't crispy after frying?
Very! If your Beijing Beef isn’t crispy, it might be due to several factors. Ensure the oil is hot enough before you start frying; you can test it by dropping a bit of cornstarch in—if it sizzles immediately, you’re good to go. Also, avoid overcrowding the pan; fry in small batches to maintain the oil temperature.
Are there any dietary considerations for making Beijing Beef?
Absolutely! If you have food allergies, be cautious with soy sauce as it often contains wheat and gluten. For gluten-free options, look for certified gluten-free soy sauce or tamari. If you're concerned about sugar, consider using a sugar substitute or reducing the amount of sugar in the sauce. Always remember to check labels for any specific dietary restrictions you or your family members may have!
What vegetables can I add to Beijing Beef for extra nutrition?
I often make Beijing Beef with a variety of colorful veggies! Bell peppers, broccoli, snow peas, or carrots make excellent additions. For a unique twist, you can even toss in some sliced mushrooms or water chestnuts for added flavor and crunch. Stir-fry them quickly after frying the beef, just until they're tender-crisp, to maintain a bright and appealing look.
Beijing Beef
Ingredients
Equipment
Method
- Start by whisking together the egg, salt, and black pepper in a bowl. Add the thinly sliced flank steak and toss to coat thoroughly with the mixture, then dredge the beef in cornstarch for that crispy crust.
- Heat oil in a large skillet or wok over medium-high heat. Working in batches, fry the coated beef pieces for about 3-4 minutes, or until they’re crispy and golden brown. Remove and place on a paper towel to drain any excess oil.
- Using the same pan, quickly stir-fry your choice of vegetables (like bell peppers or broccoli) over high heat for about 2-3 minutes. You want them to be vibrant and tender-crisp.
- In a separate saucepan, combine the water, soy sauce, hoisin sauce, sugar, rice vinegar, minced garlic, and ginger. Bring to a gentle simmer, allowing the sugars to dissolve and the flavors to meld together for about 5 minutes.
- To thicken the sauce, create a slurry by mixing a little cornstarch with water, then slowly stir it into the simmering sauce. Once thickened, toss in the crispy beef and mix well until every piece is coated in that glossy, flavorful sauce.
Leave a Reply