Description
Beijing Beef is a popular Chinese-American dish featuring crispy beef strips coated in a sweet and tangy sauce. It’s quick to make and delivers bold flavors.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp chili paste
- 1 tsp ginger, grated
- 1/4 cup water
- 1 tbsp cornstarch, dissolved in water
Instructions
- Dredge beef slices in cornstarch, then dip in beaten eggs.
- Heat oil in a pan and fry beef until crispy. Set aside.
- In the same pan, stir-fry bell pepper and onion for 2 minutes.
- Add garlic and ginger, cook for 30 seconds.
- Mix soy sauce, rice vinegar, sugar, chili paste, and water in a bowl.
- Pour sauce into the pan and bring to a simmer.
- Stir in cornstarch slurry to thicken the sauce.
- Add crispy beef back to the pan and toss to coat.
- Serve hot with rice.
Notes
- Use a high-heat oil like vegetable or peanut oil for frying.
- Slice beef against the grain for tenderness.
- Adjust chili paste to your preferred spice level.
- For extra crispiness, double-fry the beef.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 145mg
Keywords: Beijing Beef, Chinese takeout, crispy beef, sweet and spicy