Sweet and Sticky Crispy Beijing Beef Recipe
This traditional beef dish is crispy with a sweet and sticky sauce. Double up the sauce if you prefer a saucier overall dish, especially if you are serving this with rice. Personally, I like it on the drier side with a hit of hot peppers.
Ingredients
- 1½-2 lb of steak*, sliced VERY thinly across the grain at
- an angle
- For the Beef Marinade
- Heaping ¼ teaspoon baking soda
- 1 teaspoon ground white pepper
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce or tamari
- 2 tablespoon cornstarch
- 1 egg white, beaten well
- For the Sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2-3 tablespoon hot water
- 1-2 tablespoon hoisin
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- ¼ teaspoon white pepper
- For the Vegetables
- 1 red pepper, sliced into 1-2-inch squares
- 1 long red chili pepper or banana pepper, sliced in ¼-
- inch rounds, leave out if you don’t like it spicy
- 1 small onion, sliced into 1-2-inch squares
- 4-5 cloves garlic, thinly sliced
- 1-inch piece of fresh ginger, peeled and sliced in thin
- matchsticks
- 2-3 tablespoon Shaoxing wine or mirin
- About ½ cup cornstarch (you may need more or less,
- see step 4)
- Oil for frying (sunflower, canola or grapeseed)
- Garnish
- 3 green onions, all parts chopped into thin rounds
- About 1 tablespoon toasted sesame seeds
Instructions
- 1
In a large bowl, mix the sliced steak with the Beef Marinade ingredients. Let marinate for 30 minutes at room temperature.
- 2
Make the Sauce: Mix together the sugar, corn starch and hot water in a medium-size bowl or measuring cup until the sugar dissolves and the mixture is smooth. Add the hoisin, soy sauce or tamari, rice vinegar and white pepper. Set aside.
- 3
Prepare your vegetables and Shaoxing wine or mirin and have them near the stovetop.
- 4
Transfer the beef to a large piece of parchment and sprinkle it with corn starch. With your fingers, separate and coat each piece of beef in the cornstarch (you may need more or less cornstarch, you will shake off any excess, make sure all the pieces are coated..
- 5
Heat a wok or large fry pan over high heat. Have a paper-towel-lined plate handy. Add about 6 tablespoons of oil to the hot wok. Dropping 1-2 pieces of meat in the hot oil at a time (shake off any excess corn starch), fry the meat until it is golden and crispy. Using a slotted spoon, remove the meat to the paper-towel-lined plate.
- 6
If the wok/pan is dry, add a tablespoon or so of oil to the pan. Add the peppers and onion, stir fry until soft and slightly golden, 5 minutes or so. Add the garlic and ginger, cook for another minute or so. Add the Shaoxing wine or mirin and use the liquid to help you scrape up the bits on the bottom of the pan.
- 7
Add the sauce to the pan, let it come to a boil and thicken a little.
- 8
Add the beef, toss to coat. Transfer to a serving dish and sprinkle with the green onion and sesame seeds (or eat straight from the hot wok or pan). Serves 4-
- 9
*Use any kind of steak you like. I like a well-marbled piece of meat, such as NY strip or top sirloin. Flank or skirt steaks are also great options.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Sweet and Sticky Crispy Beijing Beef?
This Sweet and Sticky Crispy Beijing Beef recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 32 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sweet and sticky crispy beijing beef ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.