Beijing Beef

Name: Beijing Beef
Total time: 1200 s
Yield: 4 to 6 people
Cuisine: American
Ingredients: 1 pound skirt or flank, steak, sliced thinly against the grain; 1 small onion, diced (enough for about 1 heaping cup); 1 red bell pepper, diced (enough for about 1 heaping cup); 4-5 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 3/4-1 cup neutral oil for frying (I used vegetable oil); 1/2 cup cornstarch; 2 Tablespoons water, plus an additional 1/2 Tablespoon, if needed; 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/8 teaspoon white pepper; 3 Tablespoons rice vinegar; 2 Tablespoons oyster sauce; 2 Tablespoons ketchup; 1 Tablespoon hoisin sauce; 1 1/2 Tablespoons light soy sauce; 1 1/2 Tablespoons sugar; 1/2-1 teaspoon chili flakes, optional

Chris Gan @ChrissyAlpha

This is an Americanized Chinese dish that is a popular take-out choice. The beef cooks up nice and tender thanks to a velveting step that uses cornstarch and baking soda. The sauce is sweet, tangy, and spicy (but you can reduce the spice level to your liking).

#GlobalApron - Week 23. Sliced Beef and Bell Pepper
#Dinner #Meat #Asian #Savory #Spicy

Chris Gan @ChrissyAlpha

#GlobalApron - Week 23. Sliced Beef and Bell Pepper
#Dinner #Meat #Asian #Savory #Spicy

Saved

Ingredients

~20 minutes total

4 to 6 people

1 poundskirt or flank, steak, sliced thinly against the grain
1small onion, diced (enough for about 1 heaping cup)
1red bell pepper, diced (enough for about 1 heaping cup)
4-5garlic cloves, minced
1 teaspoonfresh ginger, grated
3/4-1 cupneutral oil for frying (I used vegetable oil)
Marinade
1/2 cupcornstarch
2 Tablespoonswater, plus an additional 1/2 Tablespoon, if needed
1 teaspoonsesame oil
1/2 teaspoongarlic powder
1/4 teaspoonbaking soda
1/4 teaspoonkosher salt
1/8 teaspoonwhite pepper
Sauce
3 Tablespoonsrice vinegar
2 Tablespoonsoyster sauce
2 Tablespoonsketchup
1 Tablespoonhoisin sauce
1 1/2 Tablespoonslight soy sauce
1 1/2 Tablespoonssugar
1/2-1 teaspoonchili flakes, optional

Saved

Steps

~20 minutes total

1

Gather your ingredients.
2

I used beef that was pre-sliced.
If you need to slice it yourself, freeze the beef for 30-60 minutes prior to cutting. This helps make thin, precise slices.
Slice steak into 1/4″ strips, against the grain. Cutting against the grain is important in order to shorten the muscle fibers. This results in more tender beef. You can also use top sirloin, top round, or tri-tip steak.
3

Add all of the marinade ingredients to the beef. Use your hands to gently but thoroughly massage the marinade onto the beef slices so that they are all coated evenly. Set aside to rest at room temperature for 20 to 35 minutes. (You may place it in the fridge if you prefer).
4

Dice the bell pepper and onion.
Note: if you prefer larger pieces of vegetables, slice them into large chunks.
5

Peel the fresh ginger with a spoon, then grate it to obtain one teaspoon.
Mince the garlic (or use a garlic press).
6

Whisk the marinade ingredients together in a small bowl and set aside.
7

Prepare a place to drain the fried beef. I used a colander lined with paper towels.
8

Heat the oil in a wok or thick-bottomed pot to about 350°F. Make sure the beef is not cold!
Fry the beef in batches until thoroughly cooked. This will take 2 to 3 minutes per batch). Transfer the fried beef to the colander to drain.
9

Continue the frying process until all of the beef slices are cooked. If you like, cut the beef into bite-sized pieces with kitchen shears.
10

Discard the oil and wipe the wok clean (or use a fresh pan). Heat a few teaspoons of oil over medium heat. Add the onion and bell pepper and fry for a few minutes until they are softened.
If you prefer crunchy vegetables, fry them for only about one minute.
Add the garlic and ginger and mix well, and fry for about 1 minute longer.
11

Add the sauce and beef to the pan, mix well to ensure everything is evenly coated and fry until heated through.
12

Serve as is, or over rice. 🍚