Crispy Beijing Beef Stir Fry
This Crispy Beijing Beef Stir Fry brings bold takeout flavor right to your kitchen! Thin slices of beef are marinated, dredged, and flash-fried until golden, then tossed in a tangy sweet-and-sour sauce with garlic, onions, bell pepper, and chili. Perfect over rice or noodles for a dinner that’s better than takeout.
Ingredients
Beef Marinade:
- 12 ounces beef steak ribeye, sirloin, or flank, sliced thin against the grain
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five spice
Stir Fry:
- 2 large egg whites
- 1 cup cornstarch
- Vegetable oil for frying
- 2 tablespoons peanut oil
- 3 cloves garlic minced
- 1 medium onion cut into 1-inch pieces
- 1 large bell pepper cut into 1-inch pieces
- 1 red chili pepper thinly sliced
Sweet and Sour Sauce:
- 3 tablespoons rice vinegar
- ⅓ cup packed brown sugar
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce or oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
Instructions
- In a bowl, mix all marinade ingredients. Cover and chill 15 minutes.
- In another bowl, whisk together all sauce ingredients.
- Add egg whites to the beef and mix. Dredge beef in cornstarch to coat.
- Heat oil in wok to 350°F.
- Fry beef in batches for 2–3 minutes until crispy. Drain on paper towels.
- Discard oil. Add peanut oil and stir fry garlic 30 seconds.
- See full steps with tips & photos → https://mischacrossing.com/crispy-beijing-beef-stir-fry/
Notes
- Flank or sirloin steak works best for tender stir-fry slices.
- For less heat, omit the red chili pepper or replace with bell pepper.
- Sauce can be made in advance and stored in the fridge for up to 3 days.