Beijing Beef
A sizzling Beijing Beef dish that blends savory soy, tangy black vinegar, and a hint of heat from sambal. Tender beef strips coated in cornflour become crisp, then are tossed with capsicum, onion, and garlic in a glossy, flavorful sauce, served over steamed rice.
Maker: Andy Cooks
From: Instagram(view original)
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About this saved recipe
Ingredients
- 1 4/5 lb beef strips
- 2 tbsp Shaoxing cooking wine
- 2 tbsp soy sauce
- 1 red capsicum
- 1 brown onion
- 3 garlic
- 3 tbsp oyster sauce
- 2 tbsp black vinegar
- 3 tbsp tomato sauce
- 3 tsp sambal
- 7 1/10 oz cornflour
- 1 7/10 cup neutral‑flavoured oil
- rice
Instructions
- 1Combine the beef strips with Shaoxing cooking wine and soy sauce in a bowl, mix well, and let them marinate for 30–60 minutes at room temperature.
- 2In a small bowl, whisk together oyster sauce, black vinegar, tomato sauce, and sambal; set the sauce mixture aside.
- 3Dice the red capsicum and brown onion, and finely dice the garlic; have them ready for quick cooking.
- 4While the beef marinates, steam the rice according to package instructions and keep it warm.
- 5Heat the neutral‑flavoured oil in a wok or deep skillet to about 356°F (350°F).
- 6Pat the marinated beef strips dry, then dust them evenly with cornflour, shaking off any excess.
- 7Fry the coated beef in the hot oil in batches, cooking each batch for 2–3 minutes until the pieces are golden and crispy; remove with a slotted spoon and drain on paper towels, reserving a little oil in the wok.
- 8Return the wok to high heat, add the diced onion and capsicum, and stir‑fry for 2–3 minutes until they just begin to soften.
- 9Add the finely diced garlic and stir‑fry for another 30 seconds, being careful not to burn it.
- 10Re‑introduce the crispy beef to the wok, then pour the prepared sauce over everything.
- 11Stir‑fry the mixture over high heat for 2–3 minutes, ensuring the beef and vegetables are evenly coated and the sauce thickens slightly.
- 12Taste and adjust seasoning if needed, adding a splash more soy sauce or a pinch of sugar for balance.
- 13Transfer the Beijing Beef to a serving platter and serve immediately over the steamed rice, optionally garnishing with sliced green onions or toasted sesame seeds.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Beijing Beef?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Beijing Beef recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Beijing Beef recipe come from?
- It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.