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Beijing Beef - Tiffy Cooks

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Billy Chou
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24 views2 pages

Beijing Beef - Tiffy Cooks

Uploaded by

Billy Chou
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Beijing Beef

We are making another CLASSIC recipe that hits the spot every single
time! Beijing Beef is one of my go-to orders whenever I order Chinese
Takeout. Beijing Beef with a side of chow mein is the perfect
combination that is super easy to make at home. With a few simple
tips, I promise you will get tender Beef guaranteed every single time!
Make this restaurant-quality Beijing Beef for the perfect weeknight
dinner.

Prep Time
10 mins

Active Time
25 mins

Total Time
35 mins

Course: Main Course, Side Dish Cuisine: American, Asian, Chinese


Keyword: Beef, Beef Recipes, Chicken Recipe, Chinese american food, Easy, Easy Recipes,
meal prep, QUICK RECIPES, stir-fry
Yield: 4 People

Materials
1.5 pounds of Beef Steak of your choice cut into thin slices
Salt and Pepper to Season
3 tbsp of Chinese Cooking Wine optional
1.5 tbsp of Corn Starch
1 tsp of Baking Soda
1 Egg White

Beijing Beef Sauce:


3 tbsp of Oyster Sauce
2 tbsp of Soy Sauce
2 tbsp of Sugar
2.5 tbsp of Ketchup
1.5 tbsp of Rice Vinegar
1 tsp of Black Pepper
½ Onion roughly chopped
:
Topping
4 cloves of Garlic minced
1 red bell pepper cut into 1”
1 tbsp of sliced ginger

Instructions
1. Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine.
Season with some salt and black pepper. Set it aside for at least 10 minutes.
2. Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
3. In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and
fry it for 2-3 minutes or until brown. Once the meat is brown, set aside.
4. In a pan, drizzle in oil and turn the heat to medium-high.
5. Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes.
6. Add in the sauce and mix for 30 seconds – 1 minute.
7. Add back in the beef and saute together on high heat for 1 - 2 minutes.

Notes
I am deep frying the beef slices today to make them extra tender; however, you can also pan-
fry the meat.

The corn starch and egg white will also tenderize the meat and prevent it from becoming
chewy or tough when cooking. I recommend pan-frying the beef versus air-frying as you have
better control of the texture.
:

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