Beijing Beef Better Than Takeout 🔥

Crispy beef tossed in a sweet, sticky, spicy sauce with onions and red peppers… this homemade Beijing beef is seriously better than takeout 😮‍💨🔥 Perfect with rice and super easy to make at home! #beijingbeef #chinesefood #easyrecipes #homemade #foodtok #beefrecipe #takeoutathome #recipe #cookingvideo Recipe: Beijing Beef Serves 3–4 Ingredients Beef & Marinade 1 lb skirt steak or flank steak, thinly sliced against the grain 1/2 cup cornstarch 2 tbsp water (add an extra 1/2 tbsp if needed) 1 tsp sesame oil 1/2 tsp garlic powder 1/4 tsp baking soda 1/4 tsp kosher salt 1/8 tsp white or black pepper Vegetables 1 small red bell pepper, large diced 1 medium onion, large diced 4–5 garlic cloves, finely minced 1 tsp grated ginger Sauce 3 tbsp rice vinegar (or 2 tbsp white vinegar) 2 tbsp oyster sauce 2 tbsp ketchup 1 tbsp hoisin sauce 1 1/2 tbsp soy sauce 1 1/2 tbsp sugar 1/2–1 tsp chili flakes (optional) Other Frying oil Instructions 1. In a bowl, mix sesame oil, garlic powder, baking soda, salt, and pepper with the sliced beef. Add cornstarch and water, then mix until the beef looks craggy and coated. Set aside. 2. In another bowl, whisk together rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes. 3. Heat oil to 350°F for shallow frying. Fry the beef in batches for 3–4 minutes until crispy and cooked through. Remove and set aside. 4. In a wok or large pan, heat 1–2 tbsp oil. Sauté onions and bell peppers for about 30 seconds, just until slightly translucent. Add garlic and ginger, then cook another 30 seconds–1 minute. 5. Pour in the sauce and let it bubble slightly. Add the crispy beef back in and toss until everything is evenly coated. Serve hot and enjoy 🍚🔥