Beijing Beef

5 from 14 votes

Inspired by the well-known Panda Express favorite, this tasty take on Beijing Beef is sure to tickle your taste buds! Made with tender strips of steak that are stir-fried until crispy, onion, and bell peppers all tossed together in a tangy sweet and sour, this popular Chinese American dish is amazing!

Prep Time5

Cook Time10

Marinating Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Asian

Keyword: beijing beef

Servings:

Calories: 544kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Stir Fry

2 large egg whites
1 cup cornstarch
vegetable oil for frying beef
2 tablespoons peanut oil
3 cloves garlic minced
1 medium onion cut into 1 inch pieces
1 large bell pepper cut into 1 inch pieces
1 red chili pepper thinly sliced

Beef Marinade

12 ounces beef steak such as ribeye, sirloin or flank, cut into thin strips, against the grain
2 tablespoons soy sauce low sodium
¼ teaspoon white pepper
½ teaspoon baking soda
2 teaspoons sesame oil
½ teaspoon sugar
½ teaspoon chinese five spice

Sweet And Sour Sauce

3 tablespoons rice vinegar
⅓ cup brown sugar packed
⅓ cup ketchup
1 tablespoon tomato paste
2 tablespoons Hoisin sauce or Oyster sauce
1 teaspoon cornstarch
2 tablespoons soy sauce low sodium

US Customary - Metric

Instructions

In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.
In another small bowl, combine all the sweet and sour sauce together.
Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they're fully coated.
Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.
Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.
Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.
Transfer to a serving plate and serve immediately with rice or noodles.

Video

Notes

No wok needed. If you don’t own a wok you can make this dish in a large nonstick skillet. Just make sure that the surface of the pan is big enough to comfortably stir fry all the ingredients.
Cook the beef in batches. You need to stir-fry the beef in batches if your wok is too small. The beef needs enough space to cook evenly and get crispy.
Keep an eye on the heat. Ideally, you want to fry the crispy beef at 350°F (177°C). You can use a digital cooking thermometer to keep an eye on the temperature of the hot oil.
Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days.

Nutrition