What’s great about this recipe is that it’s made fresh, not sitting in a warming tray like at the restaurant. Plus, it’s super quick and easy to make – perfect for a weeknight dinner. So grab your wok and get ready for a delicious meal in no time! With the Beijing Olympics just about to wrap up, I though it a perfect time to bring you this Beijing Beef. Even if this dish did actually originate in the west, it deserves a medal! I love stir fry dinners, just a bit of chopping and I am ready for a meal that cooks up in minutes. From my Mongolian Beef to Kung Pao Chicken and Hunan Shrimp, I am always firing up that wok. I’ve even made Sweet and Sour Meatballs! This is another quick and easy one to stash in your bookmark folder for those busy days. And it has some seriously great Asian flavors that I just can’t get enough of! Check out our collection of favorite Stir Fry Recipes!
What cut of meat to use?
When it comes to stir fry, I typically go for flank steak. It’s just perfect for quick cooking and turns out wonderfully tender if you do it right. Another favorite of mine is flap meat. It’s not as famous as flank, but it’s quite similar, just with a bit more marbling. If you can’t find either of those cuts, chuck steak will also work well.
Ingredients Needed
Steak Marinade – soy sauce, rice vinegar, black pepper Beijing Sauce – oyster sauce, rice vinegar, ketchup, brown sugar, sambal oelek (see note in recipe card for substitutions) Corn starch – for coating the beef before frying Onion Red bell pepper Garlic
Beijing Beef Recipe
I always make sure to cut the beef super thin, about ⅛ of an inch thick, slicing against the grain. It’s a crucial step for getting that melt-in-your-mouth tender beef in my stir fry. TIP: Freeze the beef for 30-60 minutes prior to cutting. This helps make thin, precise cuts. And use a very sharp knife! I combine the beef with the marinade in a bowl and set it aside to marinate while I chop the veggies and mix the sauce. This way, the beef gets plenty of time to soak up all those delicious flavors before I start cooking. Once everything is prepped, I heat up some oil in my wok until it’s nice and hot. Then, I dredge the beef strips in corn starch and fry them for about 6-7 minutes. It’s important not to overcrowd the wok, as that can cause the beef to steam instead of getting crispy. If necessary, I work in batches. After frying, I remove the beef from the wok and set it aside. Next, I remove most of the oil from the wok and turn up the heat. I add in the onion, bell pepper, and garlic, and stir fry them for about a minute. Then, I pour in the sauce, stir everything together, and let it simmer for another minute. Finally, I add the fried beef strips back into the wok and toss everything together until the beef is well coated with the sauce. Done!
What to serve it with
I went with with steamed white rice today. The other options at Panda express are fried rice, chow mein, or “super greens”, which are a seasoned blend of kale cabbage and broccoli. It goes really great with my easy Spicy Noodles. Whatever side you choose, I also like to garnish Beijing beef with sesame seeds for added flavor, texture and eye appeal. So there you go, another quick stir fry to make your life easier. When you try my version of Beijing Beef, please leave a comment and star rating, I love to hear from you. Be sure to check our other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you…
Beijing Beef, on our Gypsy Plate… enjoy!
Try these other great Asian recipes!Sweet and Sour SauceBun Cha (Vietnamese Meatballs)Teriyaki ChickenKorean Beef TacosPork Stir FryJapanese Beef CurryTuna Tataki Bowl
