Can I marinate the beef overnight?

Yes. Up to 12 hours in the fridge is fine. If marinating longer, avoid acidic overload by not adding too much vinegar to the marinade.

Why is my batter falling off?

Either the oil is too cool or you did not shake off excess dry mix before frying. Ensure oil temperature and a thin, even coating.

What cut of beef is best?

Flank steak is my top pick. Sirloin or skirt steak also work. Slice against the grain for tenderness.

How can I make this less spicy?

Reduce or omit crushed red pepper flakes and use a mild sweet chili sauce. Add more orange juice or a touch more sugar to balance.

Beijing Beef Copycat

Name: Beijing Beef Copycat
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese-American
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tbsp reduced-sodium soy sauce; 1 tbsp rice wine or dry sherry; 1 tsp toasted sesame oil; 1/2 tsp ground ginger; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 large egg or 2 egg whites; 3/4 cup cornstarch; 1/4 cup all-purpose flour or extra cornstarch; Vegetable oil for frying; 1/2 cup Asian sweet chili sauce; 1/3 cup hoisin sauce; 1/4 cup sugar or honey; 2 1/2 tbsp rice wine vinegar; 2 tbsp ketchup; 2 tbsp low sodium soy sauce; 1 tbsp oyster sauce; 1 tbsp orange juice; 1 tbsp crushed red pepper flakes; 1 tsp toasted sesame oil; 1 1/2 tsp cornstarch mixed with 1 tbsp water; 1 large red bell pepper, cut into pieces; 1/2 yellow onion, cut into pieces; 3 cloves garlic, minced; 2 tbsp neutral oil for stir fry; Sliced green onions for garnish; Steamed jasmine rice for serving

Description

This Beijing Beef copycat recipe delivers crispy beef strips tossed with bell peppers and onions in a glossy sweet and tangy sauce. The beef is marinated, lightly battered, and quickly fried to create a crunchy shell that soaks up the bold sauce for a restaurant-style Chinese-American favorite you can make at home.

Ingredients

Scale

1 lb flank steak, thinly sliced against the grain
2 tbsp reduced-sodium soy sauce
1 tbsp rice wine or dry sherry
1 tsp toasted sesame oil
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1 large egg or 2 egg whites
3/4 cup cornstarch
1/4 cup all-purpose flour or extra cornstarch
Vegetable oil for frying
1/2 cup Asian sweet chili sauce
1/3 cup hoisin sauce
1/4 cup sugar or honey
2 1/2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp orange juice
1 tbsp crushed red pepper flakes
1 tsp toasted sesame oil
1 1/2 tsp cornstarch mixed with 1 tbsp water
1 large red bell pepper, cut into pieces
1/2 yellow onion, cut into pieces
3 cloves garlic, minced
2 tbsp neutral oil for stir fry
Sliced green onions for garnish
Steamed jasmine rice for serving

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Instructions

Slightly freeze the steak for 30 to 60 minutes to make slicing easier. Slice thinly against the grain.
Whisk soy sauce, rice wine, sesame oil, ginger, garlic powder, onion powder, and egg together and toss the beef to coat. Marinate for about 30 minutes.
Whisk together all sauce ingredients except the cornstarch slurry and set aside.
Combine cornstarch and flour in a shallow bowl. Add egg whites to the marinated beef if not already used and toss. Dredge beef strips in the dry mixture and shake off excess.
Heat 1 to 2 inches of oil in a deep pan to 350°F to 375°F.
Fry the beef in batches for 2 to 3 minutes until golden and crispy. Transfer to paper towels to drain.
Discard most of the oil and heat about 2 tablespoons in a wok or skillet. Add garlic, onion, and bell pepper and stir fry for 2 to 3 minutes until crisp tender.
Pour the prepared sauce into the pan and simmer briefly, then stir in the cornstarch slurry and cook until glossy and thick.
Add the fried beef and toss quickly to coat.
Serve immediately over steamed jasmine rice and garnish with green onions.

Notes

Work in small batches when frying so the oil temperature stays between 350°F and 375°F for the crispiest results. For a lighter option, skip frying and sear the marinated beef in a very hot skillet before finishing in the sauce. Store sauce separately from the beef if reheating leftovers to help maintain texture.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 22 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 80 mg