Beijing Beef

Beijing beef is a crispy, savory-sweet stir-fry dish featuring tender strips of beef coated in a flavorful sauce with bell peppers, onions, and a balance of tangy, spicy, and sweet notes.
Total Time
1hr 0min
Serves
4

Ingredients

  • Beef Flank Steak 1 lbs
  • Red Bell Pepper 1 pcs
  • Green Bell Pepper 1 pcs
  • Onion 1 pcs
  • Garlic To desire amount
  • Egg Whites 3 pcs
  • Salt 1/4 tsp
  • Flying Horse Tapioca Starch 3 Tbsp
  • Water 1/2 cup
  • C&H Sugar 1/4 cup
  • Heinz Ketchup 3 Tbsp
  • Lee Kum Kee Hoisin Sauce 6 Tbsp
  • Lee Kum Kee Oyster Sauce 2 Tbsp
  • Lee Kum Kee Thai Chili Sauce 4 tsp
  • Simbo Crushed Red Pepper 1 tsp
  • Kong Yen Rice Vinegar 2 Tbsp

Directions

  1. Slice beef to desired thickness. Mix with egg whites and tapioca powder, set it aside for 30 minutes for beef to tenderize.
  2. In another bowl, mix in water, sugar, ketchup, hoisin sauce, oyster sauce, Thai chili sauce, crushed red pepper and rice vinegar.
  3. Coat the beef slices with tapioca powder, and deep fry it with medium high heat until golden brown and set it aside.
  4. Discard the extra oil and only leave proper amount of oil in the pan, add in green bell pepper, red bell pepper, onion and garlic. Stir fry it until onion becomes translucent.
  5. In the same pan, add in the condiment mixture and bring to boil, add in the vegetable mix and beef, mix properly and ready to serve.