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Beijing Beef Stir-Fry

Easy Home Cooking
Crispy, marinated beef strips are tossed with bell peppers, onions, and red chili in a sticky-sweet-savory sauce. This takeout favorite comes together quickly once the beef is fried—serve over rice or noodles for an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 580 kcal

Ingredients
  

For the Stir Fry:

  • 2 large egg whites
  • 1 cup cornstarch
  • Vegetable oil for frying beef
  • 2 tablespoons peanut oil
  • 3 cloves garlic minced
  • 1 medium onion cut into 1-inch pieces
  • 1 large bell pepper cut into 1-inch pieces
  • 1 red chili pepper thinly sliced

For the Beef Marinade:

  • 12 oz beef steak ribeye, sirloin, or flank, thinly sliced against the grain
  • 2 tablespoons soy sauce low sodium
  • ¼ teaspoon white pepper
  • ½ teaspoon baking soda
  • 2 teaspoons sesame oil
  • ½ teaspoon sugar
  • ½ teaspoon Chinese five spice

For the Sweet and Sour Sauce:

  • 3 tablespoons rice vinegar
  • ⅓ cup packed brown sugar
  • ⅓ cup ketchup
  • 1 tablespoon tomato paste
  • 2 tablespoons hoisin sauce or oyster sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons soy sauce low sodium

Instructions
 

  • In a small bowl, combine all the beef marinade ingredients.
  • Cover and refrigerate for 15 minutes.
  • In another bowl, whisk together all the sweet and sour sauce ingredients. Set aside.
  • Add egg whites to the marinated beef and mix well.
  • Dredge the beef strips in cornstarch until fully coated.
  • Heat 1 inch of vegetable oil in a wok over medium-high heat to 350°F.
  • See full steps with tips & photos → https://wimpysdiner.net/beijing-beef-stir-fry/

Notes

  • Batch Frying: Do not overcrowd the oil; fry in small batches for maximum crispiness.
  • Vegetable Swaps: Add snap peas, baby corn, or zucchini slices along with the bell pepper.
  • Heat Control: Remove seeds from the red chili to reduce heat, or substitute with jalapeño for milder spice.