Skip takeout and make your own Beijing Beef with this recipe that will deliver plenty of mouthwatering flavor.
For lovers of Chinese food, the lure of takeout can be strong. But if you try cooking typical Chinese takeout meals at home, you might be pleasantly surprised by the results. This recipe for Beijing beef can be a good place to start. After you’ve marinated the meat, cooking up the meal should take about 15 minutes, which is just as fast as ordering takeout and waiting on delivery, if not faster!
Equally important, you won’t be disappointed by the taste of homemade Beijing beef. This dish is the perfect combination of sweet and savory flavors. The key to the recipe is the sauce, which offers an explosion of flavors from ingredients like garlic, hoisin sauce, and sweet chili sauce, among others. At the same time, the thin slices of flank steak come out perfectly crisp on the outside and tender and juicy on the inside. Once the beef is tossed in with the sauce, you’ll be left with a mouthwatering replica of a classic dish. Doesn’t that sound better than takeout?
Is Beijing Beef Healthy?
From a health perspective, Beijing beef has both positives and negatives. For starters, the flank steak is high in protein, low in calories, and a good source of iron. With the addition of onions and bell peppers, you’ll be getting some important vitamins, fiber, and antioxidants. However, some of the ingredients in the sauce could have health drawbacks. Soy sauce, hoisin sauce, and ketchup tend to be high in sugar and/or sodium. If you are looking to reduce both your sodium and sugar intake, consider looking for low-sodium and/or low-sugar versions of these ingredients.
Adding In Extra Flavor
Some say the secret ingredient to Beijing beef is fresh-squeezed orange juice. If you add a little bit of orange juice to the meat while it marinates, it helps to tenderize the meat while adding a slightly fruity taste.
If you want to adjust the flavors in this dish beyond adding orange juice, a dash of honey or a few teaspoons of brown sugar will both sweeten and intensify the flavors of the sauce. Likewise, red pepper flakes can give the dish a spicy kick if you prefer heat over sweetness.
FAQs & Tips
Put leftover Beijing beef in an airtight container and store it in the fridge. The leftovers should be good to reheat and eat for up to 3 days. You can also freeze this dish, but your vegetables may lose some of their texture when thawed and reheated.
To prep ahead, cut the flank steak and put it in the marinade. It can be covered tightly and refrigerated overnight. I actually think this is a great way to get a much more flavorful meal, as you’re giving the beef so much time to soak in the flavors. You can also chop the vegetables and prepare the sauce ahead of time, storing those separately from the meat.
Despite its name, Beijing beef doesn’t have origins in China. It’s a Chinese-American dish that’s often found in restaurants as a variation of a Chinese sweet-and-sour recipe. The recipe is similar to Mongolian beef, which is actually not from Mongolia, either. It’s from Taiwan!
Serving Suggestions
If you’re going to make homemade Beijing beef, you might as well prepare some homemade Chinese side dishes, as well. My personal favorite is Vegetable Fried Rice, although a side of Steamed Rice works just as well. If you prefer to have a vegetable side dish instead of rice, I recommend something like Chinese Spicy Zucchini Stir-Fry. It’s a delicious way to introduce even more vegetables to your dinner. Finally, you might be interested in a salad side dish. In this case, you might consider Asian Cabbage Salad, which will provide a satisfying crunch to your meal.
Beijing Beef
Ingredients
- 1 large egg white
- 4 teaspoons soy sauce
- 1/4 teaspoon baking soda
- 1/2 cup cornstarch
- 1 pound flank steak thinly sliced
- 1 1/2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 small onion cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 4 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons sweet chili sauce
- 3 1/2 tablespoons sugar
- Chili flakes to taste (optional)
- Chopped green onions for garnish
Instructions
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Combine egg white, soy sauce, baking soda, and 1/4 cup cornstarch in a bowl. Add sliced beef and mix well. Let marinate for 30 minutes.
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Heat vegetable oil in a pan over medium-high heat. Coat the marinated beef with remaining cornstarch and fry until crispy. Remove and set aside.
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In the same pan, sauté garlic, onion, and bell pepper until soft. Add hoisin sauce, ketchup, rice vinegar, sweet chili sauce, sugar, and chili flakes. Stir until combined.
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Add the beef back to the pan. Toss with the sauce until well coated. Adjust seasonings to taste. Serve hot, topped with green onions.
Nutrition
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