Chinese🥩 Meat

Beijing Beef

Name: Beijing Beef
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g beef, thinly sliced; ½ tsp salt; to taste black pepper; 1 tsp ginger, grated; 1 tbsp garlic, grated; 1 egg; 2 tbsp cornstarch; 2 tbsp fresh orange juice; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Tianmian sauce (sweet flour paste); 1 tbsp Chinese black vinegar; ¼ cups brown sugar; 1½ tbsp honey; 1 tsp dark soy sauce; 2½ tbsp cornstarch; 1 tbsp red pepper flakes; 1/3 cups orange juice; 1 cup cornstarch; 1 cup oil; ½ red bell pepper; ½ sweet onion

⏱ 50 min🍽 Serves 2

An Americanized Chinese takeout-style beef dish with a perfect balance of sweet, savory, spicy, and sour flavors. Crispy fried beef coated in a citrus-infused sauce and tossed with fresh vegetables.

Adapted from a video by Souped Up Recipes

BETTER THAN PANDA EXPRESS - Beijing Beef Recipe

Watch on YouTube

Ingredients

beef, thinly sliced300 g
salt½ tsp
black pepperto taste
ginger, grated1 tsp
garlic, grated1 tbsp
eggmedium1
cornstarchfor marinade2 tbsp
fresh orange juicefor marinade2 tbsp
soy sauce2 tbsp
oyster sauce1 tbsp

Steps

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1
Slice the beef into thin ¼-inch-thick pieces. Use tender cuts such as top sirloin, ribeye, flank steak, round steak, or beef chuck.
2
Grate garlic and ginger and add to the beef. Mix in salt, black pepper, egg, cornstarch, and freshly squeezed orange juice—the enzymes and acid will help tenderize the meat. Combine well and set aside for 10 minutes.
3
Prepare the sauce by combining soy sauce, oyster sauce, Tianmian sauce, Chinese black vinegar (or balsamic as a substitute), brown sugar, honey, dark soy sauce, cornstarch, optional red pepper flakes, and orange juice. Mix thoroughly until well combined.
4
Place the marinated beef in a container with cornstarch, cover with another layer, and shake well to coat. Remove excess starch and let rest for 10 minutes to allow the starch to bond.
5
Heat the oil to 400°F. Add the beef pieces one by one and fry for about 1 minute per side. Remove the cooked beef and set aside, then continue with the remaining batches.
6
Once all beef is fried, remove and set aside. Use a sieve to skim out cornstarch lumps, then pour out most of the oil, leaving about 2 tablespoons in the wok.
7
Turn the heat to high and add the bell pepper and onion. Stir-fry for 1 to 2 minutes, then remove and set aside to prevent them from releasing moisture that could affect the sauce consistency.
8
Pour in the sauce and stir over medium heat for a couple of minutes until the sauce thickens.
9
Return the beef, bell pepper, and onion to the wok. Toss thoroughly until every piece of beef is coated with the sauce. Serve immediately.

Beijing Beef

Ingredients

Steps

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