Ingredients:

  • 1 lb (450g) Flank Steak, thinly sliced against the grain
  • 1 large Egg, lightly beaten
  • 1/4 cup (30g) Cornstarch
  • 1/4 cup (30g) All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Vegetable Oil, for deep frying (about 4 cups/950ml)
  • 1/4 cup (60ml) Soy Sauce, low sodium preferred
  • 1/4 cup (60ml) Rice Vinegar
  • 1/4 cup (50g) Granulated Sugar
  • 2 tbsp (30ml) Hoisin Sauce
  • 1 tbsp (15ml) Oyster Sauce (optional, but adds depth)
  • 1 tbsp (15ml) Ketchup
  • 1 tbsp (15ml) Cornstarch
  • 1/4 cup (60ml) Water
  • 1 tsp Sesame Oil
  • 1 clove Garlic, minced
  • 1/2 inch Ginger, grated
  • 1/4 tsp Red Pepper Flakes (or more, to taste)
  • Sesame Seeds
  • Green Onions, thinly sliced

Instructions:

  1. In a large bowl, combine the sliced beef with egg, cornstarch, flour, baking soda, and salt. Mix well to coat, ensuring each piece is evenly covered.
  2. In a small saucepan, whisk together soy sauce, rice vinegar, sugar, hoisin sauce (if using), ketchup, cornstarch, and water until smooth. Add sesame oil, garlic, ginger, and red pepper flakes. Set aside.
  3. Heat vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add the beef in small batches to avoid overcrowding. Fry for 2-3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  4. Place the saucepan with the sauce over medium heat. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy. This should take about 3-5 minutes.
  5. Add the fried beef to the saucepan with the sauce. Toss to coat evenly. Cook for another minute, allowing the sauce to cling to the beef.
  6. Transfer the Beijing Beef to a serving plate. Garnish with sesame seeds and sliced green onions. Serve immediately.