Recipe Background
Copycat Beijing Beef: A sweet-savory dish that captures travel memories.
It was my first date with Claudia, pulsating with the anxious energy of someone about to meet their culinary soulmate. I'd been working in Beijing for a year, my evenings spent tinkering with dishes that were as vibrant as the city itself. That night, I decided to craft a dish that echoed our shared love for adventure. I had a flank steak ready, eager to be slathered with a mix of hoisin and sweet chili sauce, creating a symphony of savory and sweet. The smell of minced garlic blending with canola oil filled the air, reminiscent of bustling street food stalls where Claudia and I first locked eyes over savory noodles.
As I sliced a red bell pepper into perfect strips, memories of our first weekend trip to the Great Wall flooded back. The tangy apple cider vinegar balanced the marriage of flavors, much like our contrasting personalities. I learned the importance of slicing flank steak against the grain from a street vendor who insisted it ensured tenderness. Let the beef marinate, he advised, for at least half an hour, a tip I shared with Claudia as we sipped jasmine tea, waiting for the rendezvous with our sizzling creation. These were the small techniques that would tie the entire ensemble together, much like the easy camaraderie budding between us.
Seated on my tiny balcony, we shared the Copycat Beijing Beef, relishing the crispy goodness of fried beef mingling with caramelized onions. Every bite was a testament to the spontaneity that was becoming our hallmark. The dish embodied a culinary meeting point, proving so irresistible, anyone who tasted it was instantly transported to our cherished Beijing adventure.
Ingredients
- 1 (1-pound) flank steak
- 1 teaspoon plus 2 tablespoons cornstarch divided
- 3 egg whites beaten
- 1/4 teaspoon salt
- 1/2 cup water
- 1/4 cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons apple cider vinegar
- 1 cup plus 2 tablespoons canola oil divided
- 1 yellow onion sliced
- 1/2 red bell pepper cut into 1-inch strips
- 4 cloves garlic minced
Directions
- Cut the flank steak against the grain into 1/4-inch-thick slices.
- In a medium-sized bowl, add the beef, 1 teaspoon of the cornstarch, the egg whites, and the salt, mixing together.
- Let the beef marinate for at least 30 minutes and up to 1 hour.
- In a small bowl, whisk together the water, the sugar, the ketchup, the hoisin, the soy sauce, the oyster sauce, the sweet chili sauce, the red pepper flakes, and the apple cider vinegar.
- Pour the remaining cornstarch into a bowl.
- Add the marinated beef to the cornstarch, discarding the excess marinade.
- Heat a small saucepan with 1 cup of the canola oil over medium-high heat.
- Toss the beef with the remaining cornstarch, shaking off any excess.
- Fry the beef slices in batches until golden-brown, about 2-3 minutes.
- Transfer the beef to a paper-towel-lined plate.
- Heat a large pan on high heat and add the remaining oil.
- Add the onions and the bell peppers and sauté until they begin to caramelize, about 2-3 minutes.
- Add the garlic and cook until fragrant, about 10-30 seconds.
- Transfer the sautéed veggies and the fried beef to a plate.
- Add the sauce mixture to a large pan and cook on high until thickened, about 3-5 minutes.
- Add the beef and the vegetables to the sauce and toss to combine.
- Serve immediately.
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