Crispy Beijing-Style Beef in Sweet Tangy Glaze

Crispy Beijing-Style Beef in Sweet Tangy Glaze

 

Crispy Beijing-Style Beef in Sweet Tangy Glaze

Servings: 4

Ingredients:

  1. 1 lb flank steak, thinly sliced
  2. 1/2 cup cornstarch
  3. 2 eggs, beaten
  4. 1/2 cup vegetable oil (for frying)
  5. 1 red bell pepper, sliced
  6. 1/2 onion, sliced

For the sauce:
  1. 1/2 cup sweet chili sauce
  2. 1/4 cup ketchup
  3. 2 tablespoons soy sauce
  4. 2 tablespoons rice vinegar
  5. 2 tablespoons brown sugar
  6. 2 cloves garlic, minced
  7. 1 teaspoon grated ginger

Instructions:

  1. Toss sliced beef in cornstarch until evenly coated.
  2. Dip coated beef into beaten eggs.
  3. Heat vegetable oil in a pan over medium-high heat. Fry beef in batches until crispy and golden. Remove and set aside.
  4. In the same pan, remove excess oil, leaving about 1 tablespoon.
  5. Sauté garlic and ginger until fragrant.
  6. Add bell peppers and onions, stir-frying for 2–3 minutes until slightly tender but still crisp.
  7. In a bowl, mix sweet chili sauce, ketchup, soy sauce, rice vinegar, and brown sugar.
  8. Pour sauce into the pan and let it simmer for 2–3 minutes until slightly thickened.
  9. Add crispy beef back into the pan and toss to coat evenly in the sauce.
  10. Serve hot over rice or noodles.

Nutritional Information:


Kcal: 430 kcal

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes