Are Beijing beef and Mongolian beef the same?

They are similar family members of Chinese-American beef stir fries. Mongolian beef tends to lean more savory with brown sugar and ginger, while Beijing beef focuses more on a sweet-tangy, hoisin-forward sauce and crisped beef.

How long should I marinate the beef?

About 20 minutes is ideal for the baking-soda-and-egg-white velvet. Longer marinating with baking soda can over-tenderize and affect texture.

Can I make this without frying?

Yes — bake or air-fry the coated strips for a lower-oil approach. They won’t have quite the same deep crunch but will still be very tasty.

What’s the best rice or noodle to serve with this?

Plain steamed jasmine rice or long-grain rice soaks up sauce and balances the sweet-salty flavors. Stir-fried lo mein or wide rice noodles also work well.

Beijing Beef Stir Fry

Name: Beijing Beef Stir Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese American
Ingredients: 1 lb flank steak cut across the grain into 1/4 inch strips; 1/4 teaspoon baking soda; 1 teaspoon white pepper or black pepper; 1 tablespoon light soy sauce; 2 tablespoons cornstarch for marinade; 1 egg white beaten; 1/4 cup cornstarch for dusting; 1/4 cup peanut oil or neutral vegetable oil; 1 red bell pepper cut into 2 inch pieces; 1 white onion cut into 2 inch pieces; 2 cloves garlic minced; 1/2 cup water; 2 tablespoons light soy sauce; 1/4 tablespoon oyster sauce; 1/4 cup hoisin sauce; 1/4 cup sugar; 2 teaspoons chili paste; 1 teaspoon red chili flakes; 3 tablespoons ketchup; 2 tablespoons apple cider vinegar or rice vinegar; 1 tablespoon cornstarch for slurry; 1 tablespoon cold water for slurry

Description

Crispy, tender strips of beef tossed with bell peppers and onions in a glossy sweet tangy sauce. This homemade Beijing beef stir fry delivers takeout flavor with extra crunch and bold saucy flavor you can make in about 35 minutes.

Ingredients

Scale

1 lb flank steak cut across the grain into 1/4 inch strips
1/4 teaspoon baking soda
1 teaspoon white pepper or black pepper
1 tablespoon light soy sauce
2 tablespoons cornstarch for marinade
1 egg white beaten
1/4 cup cornstarch for dusting
1/4 cup peanut oil or neutral vegetable oil
1 red bell pepper cut into 2 inch pieces
1 white onion cut into 2 inch pieces
2 cloves garlic minced
1/2 cup water
2 tablespoons light soy sauce
1/4 tablespoon oyster sauce
1/4 cup hoisin sauce
1/4 cup sugar
2 teaspoons chili paste
1 teaspoon red chili flakes
3 tablespoons ketchup
2 tablespoons apple cider vinegar or rice vinegar
1 tablespoon cornstarch for slurry
1 tablespoon cold water for slurry

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Instructions

Slice flank steak across the grain into thin 1/4 inch strips. In a bowl combine baking soda, white pepper, soy sauce, 2 tablespoons cornstarch, and beaten egg white. Toss beef until evenly coated. Cover and refrigerate for 20 minutes.
Prepare the vegetables by cutting the bell pepper and onion into large pieces and mince the garlic.
In a bowl whisk together water, soy sauce, oyster sauce, hoisin sauce, sugar, chili paste, red chili flakes, ketchup, and vinegar to make the sauce.
In a separate small bowl whisk together 1 tablespoon cornstarch and 1 tablespoon cold water to create the slurry.
Heat oil in a wok or wide skillet until shimmering about 350 degrees Fahrenheit. Line a plate with paper towels.
Toss the marinated beef in 1/4 cup cornstarch until fully coated. Fry the beef in batches for 3 to 4 minutes until golden and crispy. Transfer to the paper towel lined plate.
Carefully drain most of the oil from the wok leaving about 2 tablespoons. Stir fry onion, bell pepper, and garlic over high heat for 2 to 3 minutes until tender crisp.
Return the crispy beef to the wok and pour in the prepared sauce. Toss everything together.
Stir the slurry again and slowly add it to the wok while tossing until the sauce thickens and becomes glossy. Serve immediately with steamed rice or noodles.

Notes

Slice the beef thin and across the grain for the most tender texture. Fry the beef in small batches to keep it crispy. If the sauce becomes too thick add a splash of water. For extra crunch let the fried beef rest for a few minutes then briefly fry again. Reheat leftovers in a skillet or air fryer to help restore crispness.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 22g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 29g
Cholesterol: 75mg