Recipe Beijing Beef

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Introduction

Beijing Beef, a popular offering at many American-Chinese restaurants, presents a delightful combination of crispy fried beef tossed in a sweet and tangy sauce. Its widespread appeal stems from its accessible flavors and satisfying textures, making it a common choice for both takeout and home cooking. Many appreciate the balance of savory, sweet, and slightly spicy notes that make it a crowd-pleasing dish.

Ingredients

Beef: Flank steak or sirloin steak are the preferred cuts, offering a good balance of flavor and tenderness. Cut against the grain into thin strips. Cornstarch: Used to create a crispy coating on the beef. Eggs: Helps the cornstarch adhere to the beef. Oil: Vegetable or canola oil is suitable for deep-frying. Green Onions: For garnish and a touch of freshness. Sesame Seeds: Adds nutty flavor and visual appeal. Sauce: Soy Sauce: Provides umami and saltiness. Hoisin Sauce: Offers a sweet and savory flavor with a slight fermented note. Rice Vinegar: Adds acidity to balance the sweetness. Sugar: Contributes sweetness. Brown sugar or white sugar can be used. Ginger: Freshly grated ginger adds warmth and aroma. Garlic: Minced garlic enhances the savory profile. Chili Garlic Sauce (Optional): For a touch of heat. Sriracha or chili flakes can be substituted. Cornstarch (Sauce): Used to thicken the sauce. Water: To adjust the consistency of the sauce.

Preparation Steps

1. Prepare the Beef: Slice the flank steak or sirloin steak thinly against the grain into approximately 1/4-inch thick strips. Marinating the beef beforehand can enhance flavor and tenderness. A simple marinade consisting of soy sauce, rice wine (or dry sherry), and a pinch of cornstarch works well. 2. Coat the Beef: In a bowl, whisk together cornstarch and a beaten egg. Add the beef strips and toss to ensure they are evenly coated. This creates the crispy exterior during frying. 3. Prepare the Sauce: In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, grated ginger, minced garlic, and chili garlic sauce (if using). In a separate small bowl, dissolve cornstarch in water. Set both aside. 4. Prepare Garnishes: Chop the green onions and set aside. Have sesame seeds ready for sprinkling. Tip: Pat the beef strips dry with paper towels before coating them with cornstarch and egg. This helps the coating adhere better and prevents the oil from splattering during frying.

Cooking Instructions

1. Deep-Fry the Beef: Heat vegetable or canola oil in a deep fryer or large pot to 350-375F (175-190C). Carefully add the beef strips in batches, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per batch, or until the beef is golden brown and crispy. 2. Drain the Beef: Remove the fried beef from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. 3. Prepare the Sauce: In a wok or large skillet, heat a small amount of oil over medium heat. Pour in the sauce mixture and bring to a simmer. 4. Thicken the Sauce: Gradually whisk in the cornstarch slurry (cornstarch dissolved in water) until the sauce thickens to your desired consistency. 5. Combine Beef and Sauce: Add the crispy fried beef to the wok or skillet with the sauce. Toss to coat the beef evenly. Cook for another minute, allowing the sauce to adhere to the beef. 6. Serve: Transfer the Beijing Beef to a serving platter. Garnish with chopped green onions and sesame seeds. Timing: The total cooking time is approximately 20-25 minutes, including preparation and frying. Frying the beef in batches is crucial for maintaining oil temperature and ensuring crispiness.

Serving Suggestions

Beijing Beef is commonly served with steamed white rice or brown rice. It also pairs well with other Asian-inspired side dishes such as stir-fried vegetables (broccoli, bok choy, snow peas), noodles, or egg rolls. For a more substantial meal, consider serving it alongside fried rice or a simple Asian salad. The bright colors of the dish, especially with the green onions and sesame seeds, make it visually appealing. Consider a simple platter presentation with rice on the side.

Tips and Common Mistakes

Don’t Overcrowd the Fryer: Overcrowding the fryer lowers the oil temperature and results in soggy, less crispy beef. Fry in batches for best results. Maintain Oil Temperature: Keeping the oil temperature consistent is key to achieving a crispy exterior. Use a thermometer to monitor the temperature. Avoid Overcooking the Beef: Overcooking the beef will make it tough. Fry until it is golden brown and crispy, but still tender. Adjust Sauce to Taste: Taste the sauce before adding the beef and adjust the sweetness, sourness, or spiciness to your preference. Prepare Ingredients in Advance: Having all ingredients prepped and ready to go streamlines the cooking process.

Explore More Cooking Guides

Mastering the recipe for Beijing Beef unlocks a world of flavors, blending the comforting familiarity of American-Chinese cuisine with the satisfaction of homemade goodness. Its versatile nature, allowing for variations in spice levels and ingredients, makes it a dish that can be tailored to any palate or occasion. Now that you’re equipped with the knowledge to create this culinary favorite, dare to recreate this at home and uncover your own signature touches! Be sure to explore more cooking guides and tantalizing recipes at foodrecipestory.com. Happy cooking!