Beijing Beef Stir Fry
Crispy strips of tender beef, fresh crunchy veggies in a flavor packed sauce, make this stir fry better than anything you can get at a restaurant.
Equipment
- Wok
Ingredients
- 8 oz sirloin beef, sliced into thin strips
- 1 large egg, beaten
- 1 cup cornstarch
- ½ yellow onion, sliced
- 1 red bell pepper, cut into bite sized pieces
- 1 cup snow peas, optional
- 2 Thai chilies, sliced
- 3 stalks sliced green onions, for garnish
For Marinade:
- 1 tbsp light soy sauce
- 1 tsp ginger, peeled and minced
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
For Stir Fry Sauce:
- 1 tbsp sugar
- 2 tbsp light soy sauce
- 2 tbsp ketchup
- 3 tbsp sweet chili sauce
- 1 tbsp white vinegar
- ½ tsp salt
Instructions
Marinate Beef:
- Start by slicing beef sirloin into thin strips.
- Place beef in a shallow bowl. Add light soy sauce, ginger, garlic, sesame oil, sugar and white pepper. Stir to combine. Set aside.
Make Stir Fry Sauce:
- In a small bowl mix together sugar, light soy sauce, ketchup, sweet chili sauce, vinegar and salt. Stir to combine. Set aside.
Prepare Beef for Stir Frying:
- Add beaten egg to the marinating beef strips, and stir to coat.
- Coat beef strips with corn starch, stirring to coat each strip. Discard any excess corn starch.
Stir Fry:
- Heat about 2 inches of vegetable oil in a wok over medium high heat.
- When oil is hot add beef strips and fry until crisp, about 2-3 minutes. Avoid crowding the pan, fry beef in small batches for crispiest results.
- Drain beef strips on a rack or on a paper towel.
- Remove all but about 1 tablespoon oil in the wok. Add sliced onion and red bell pepper to the pan and stir fry till crisp tender, about 2 minutes.
- Add snow peas and stir fry for another minute.
- Add chilies and sauce mix to the wok, stir to coat all the ingredients with the sauce.
- Add the fried beef strips and stir to coat with the sauce. Cook for 1 minute to heat through.
- Serve over a bed of white rice and garnish with green onions.