Beijing Beef
Crispy beef in a sweet, tangy sauce with bell peppers and onions.
Equipment
- Wok or skillet
- Knife and cutting board
- Mixing bowl
- Small saucepan
- Tongs or spatula
Ingredients
- 1 lb beef flank steak or sirloin
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes optional
- 1 bell pepper
- 1 onion
- 1/4 cup carrots optional
Instructions
- Coat beef in cornstarch.
- Fry beef in oil until crispy, set aside.
- Make sauce: Combine soy sauce, sugar, vinegar, hoisin, garlic, ginger, and red pepper flakes. Heat until thickened.
- Stir-fry bell pepper, onion, and carrots.
- Add beef back and toss with sauce.
- Serve over rice.
Notes
Substitute chicken or pork if preferred.
Adjust spice with red pepper flakes.
Double-coat beef for extra crispiness.
