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5 from 15 votes

Beijing Beef

Servings: 4
Author: Chris Joe

Ingredients

Beef

Vegetables

  • 1 red bell pepper cut into 2" pieces
  • 1 small white onion cut into 2" pieces
  • 2 cloves garlic minced

Sauce

  • 1/2 cup water
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 3 tbsp oyster sauce
  • 1/4 cup sugar
  • 3 tbsp sriracha adjust if you prefer less spicy
  • 2 tbsp ketchup
  • 2 tbsp vinegar

Cornstarch Slurry

Instructions

  • Slice steak against the grain and marinate with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge.
  • Cut pepper and onions into 2” pieces. Chop 2 cloves of garlic and set aside.
  • Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.
  • Dust marinated beef in cornstarch then fry at 350F in neutral oil for 3-4 minutes or until golden brown.
  • Sauté vegetables over high heat for 2 minutes in 2 tbsp neutral oil over high heat then add beef and sauce.
  • Mix until combined then add vinegar, mix, then add cornstarch slurry. Stir for a minute to thicken. Serve with rice & enjoy!