Beijing Beef Recipe
The Peking Beef recipe is an impressive copy of the original with crispy strips of marinated beef, minced peppers and onions, tossed in the wok with a tangy sweet and spicy sauce.
For the beef
- 1 tablespoon of soy sauce
- pinch of black pepper
- 1 lb beef (chuck or try the tip), sliced into thin 1/8 inch chunks
- 1 tablespoon of shaoxing wine
For the sauce
- 2 tablespoons of ketchup
- 2 tablespoons of sugar
- 2 to 3 teaspoons of sambal
- 2 tablespoons of oyster sauce
- 2 tablespoons of vinegar
For frying and frying
- 1/4 onion, diced
- 1/2 to 2/3 cup frying oil
- 1/4 red bell pepper, diced
- 1/2 cup of potato starch or cornstarch
- 5-7 garlic cloves, chopped
First, combine the beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing the other ingredients.
Then, combine all the ingredients for the sauce in a bowl and set aside.
Preheat the frying oil to 350 ° F in a cast iron wok or large skillet. (If using a cast iron wok / pan, just heat them over medium heat)
Sprinkle the marinated beef evenly with the starch. Now gently add the beef to the frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove the beef from the frying oil and place it on a baking dish covered with a cooling rack. Make batches as needed.
Put out the fire. Remove most of the frying oil from the wok, leave 2 tablespoons of oil for sautéing.
You can save the used oil for later use, for sautéing or redoing this recipe!
Turn the heat on to medium if using a cast iron wok / pan or to high heat if it is a regular wok or pan.
Add the garlic, onion and red pepper. Stir them for 1 minute then pour in the sauce mixture. Let the sauce boil for 30 seconds, then add the fried beef. Mix everything together and it's ready to serve!
Serve with steamed rice (or fried rice), chow mein, steamed vegetables and more!
Happy Cooking Time.