Description
A delicious and crispy Peking-Style Beef recipe featuring thinly sliced beef fried to golden perfection and tossed in a flavorful hoisin-based sauce. This dish is perfect served over steamed rice and garnished with green onions and sesame seeds for an authentic taste of Chinese-inspired cuisine.
Ingredients
Scale
For the Beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 egg
- 2 tbsp water
- Oil for frying (vegetable or canola oil recommended)
For the Sauce
- ¼ cup hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- ¼ cup water
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prep the Beef: In a bowl, whisk together the egg and water until well combined. In a separate bowl, mix together the cornstarch and all-purpose flour. Dip each slice of beef first into the egg mixture, then coat evenly with the flour mixture, shaking off any excess coating. This double dredging ensures a crispy texture after frying.
- Fry Until Crispy: Heat enough oil in a deep skillet or frying pan to reach 350°F (175°C). Fry the beef slices in batches to avoid crowding, cooking each batch for about 2–3 minutes until the beef turns golden brown and crispy. Remove the fried beef with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
- Make the Sauce: Using a wok or large skillet, sauté the minced garlic and grated ginger over medium heat for about 30 seconds until fragrant. Add the hoisin sauce, soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and water. Stir to combine and let the sauce simmer gently for 2–3 minutes until it thickens slightly.
- Toss & Serve: Add the crispy fried beef into the simmering sauce and toss quickly to coat the beef evenly. Be careful not to overcook the beef during this step to maintain its crispiness. Garnish with sliced green onions and sesame seeds if desired, and serve immediately over steamed rice.
Notes
- Slice the beef very thinly against the grain for maximum tenderness and crispiness.
- For extra crunch, consider double frying the beef: fry once to cook, rest, then fry again shortly before serving.
- Add thinly sliced bell peppers into the sauce for added color and sweetness.
- For a spicy kick, incorporate chili flakes or a spoonful of chili paste into the sauce.
- Use vegetable or canola oil for frying due to their high smoke points.
