Beijing Beef


Beef Marinade:

  • 1.5 lbs of beef chuck steak
  • 1 egg
  • salt & pepper
  • 1 Tbsp cornstarch

Beijing Sauce

  • 1/2 cup water
  • 1/4 cup sugar
  • 2 Tbsp ketchup
  • 4 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp oyster sauce
  • 2 Tbsp white vinegar
  • 1/2 Tbsp of crushed red peppers
  • 1 Tbsp sweet chili sauce

Additional Ingedients:

  • 2 egg whites
  • 2 cups corn starch
  • 1 white onion
  • 2 cloves garlic
  • 2 cups cooking oil (enough to submerge the beef


  1. First, slice beef in thin strips. Place the beef in a bowl and add salt, pepper, egg, and cornstarch. Mix beef with the marinade evenly and set it aside in the fridge while you make Beijing sauce.
  2. For the Beijing sauce, in a bowl combine water, sugar, ketchup, hoisin sauce, oyster sauce, vinegar, crushed red peppers, and sweet chili sauce. Mix it together.
  3. Chop the onion into slices and mince the garlic, and set aside.
  4. Take the marinated beef out of the fridge and add 2 egg whites. Mix the egg whites with the beef and coat the beef with cornstarch (~2 cups). Ensure that every side of the beef chunk is coated evenly.
  5. Heat the oil on medium heat in the wok. Once the oil is hot, fry the beef for 4-5 minutes on medium heat and let it cool.
  6. Fry the beef again 2-3 minutes on high heat to double fry and then remove the beef from the heat.
  7. On a clean wok, add 1 Tbsp of oil.
  8. Sauté the onion and garlic until fragrant (about 1-2 minutes) before adding the Beijing sauce mixture on to the wok.
  9. Lastly, add the bell pepper and fried beef, and then stir for 1-2 minutes. Serve and enjoy.

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