Introduction
Crispy Beijing-Style Beef is a delicious, savory dish that’s a blend of crispy beef strips and a rich, flavorful sauce. The key to this dish is achieving that perfect balance of sweet, tangy, and spicy flavors that are signature to Beijing cuisine. The beef is battered and fried to crispy perfection, and then tossed in a garlic-infused, chili-kissed sauce that has just the right amount of sweetness. This dish is perfect for pairing with steamed rice or stir-fried vegetables and will definitely be a hit at any dinner table!
Ingredients
For the Beef:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
½ cup cornstarch
2 tbsp all-purpose flour
1 egg (beaten)
1 tsp baking soda
1 tsp salt
1 tsp black pepper
½ cup water (for the batter)
Vegetable oil (for frying)
For the Sauce:
2 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp fresh ginger, grated
1-2 tbsp red chili flakes (adjust to spice preference)
3 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp hoisin sauce
2 tbsp ketchup
2 tbsp honey (or brown sugar for less sweetness)
1 tbsp sesame oil
½ cup water
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
Sliced green onions
Toasted sesame seeds (optional)
Fresh cilantro (optional)
Instructions
Prepare the Beef:
Slice the beef thinly against the grain. Place the slices in a bowl and season with salt and pepper.
In another bowl, mix the cornstarch, flour, baking soda, and a pinch of salt.
In a separate small bowl, whisk the egg and add a little water (about ½ cup) to make a batter.
Add the beef to the batter and toss until fully coated. If the batter is too thick, add a little more water until you reach a consistency that coats the beef lightly.
Fry the Beef:
Heat about 2 inches of vegetable oil in a large frying pan or wok over medium-high heat.
Fry the beef in batches until golden brown and crispy, around 3-4 minutes per batch. Remove from the oil and set aside on a paper towel-lined plate to drain any excess oil.
Make the Sauce:
In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add the chili flakes and stir in the soy sauce, rice vinegar, hoisin sauce, ketchup, honey, sesame oil, and water. Bring to a simmer and cook for 3-4 minutes to allow the flavors to blend.
Mix the cornstarch with water and add to the sauce to thicken it. Stir constantly until the sauce reaches a glossy, thicker consistency.
Combine:
Toss the crispy beef into the sauce and stir gently to coat the beef evenly with the sauce. Be careful not to break the crispy beef.
Serve:
Serve the crispy beef in a bowl, garnished with sliced green onions, sesame seeds, and cilantro if desired.
Pair with steamed rice or stir-fried vegetables for a complete meal.
Description
This dish is an explosion of flavor with the crispy beef that contrasts beautifully with the sweet and tangy garlic chili sauce. The sauce is a complex mix of soy sauce, hoisin, rice vinegar, and honey, making it both savory and sweet with a nice kick from the chili flakes. The crispy beef is light and crunchy, and when combined with the sauce, it becomes incredibly flavorful. This dish is a great alternative to takeout and perfect for when you’re craving bold, savory flavors with a bit of spice.
Tips for Perfect Crispy Beijing-Style Beef
Don’t Overcrowd the Pan: When frying the beef, avoid overcrowding the pan. Frying in batches ensures the beef becomes crispy rather than soggy.
Use High-Quality Beef: A tender cut like flank steak or sirloin will yield the best results. You can also ask your butcher to slice it thinly for you.
Adjust Spice Level: If you’re not a fan of spicy food, reduce the chili flakes or omit them altogether for a milder version.
Make the Sauce Ahead of Time: You can prepare the sauce ahead of time and store it in the fridge for up to a week. This can save you time when you’re ready to cook.
Don’t Skip the Baking Soda: The baking soda in the batter helps to make the beef even more crispy by creating bubbles in the batter as it fries.
Variations
Vegetarian Version: Substitute the beef with tofu or tempeh for a vegetarian or vegan-friendly alternative. Be sure to press the tofu well to remove excess moisture before frying.
Extra Crunch: Add a little panko breadcrumbs to the batter for an extra layer of crunch.
Add Veggies: To make the dish more balanced, you can stir-fry bell peppers, onions, and carrots in the sauce before adding the beef.
Spicy Version: For an extra spicy kick, you can add some sliced fresh chilies or a bit of chili paste to the sauce.
Correction
If your beef is not as crispy as you’d like, it could be due to either the oil not being hot enough or the batter being too thick. Make sure the oil is at the right temperature (around 350°F/175°C), and adjust the batter’s consistency with a little more water if needed.
Enjoy!
Sit back, enjoy the crispy, flavorful bite of Beijing-style beef, and savor the balance of sweet, tangy, and spicy flavors. This dish is perfect for any occasion, whether it’s a casual weeknight meal or a dinner party with friends.
Bon appétit!