Description
This Peking-Style Beef recipe features thinly sliced flank steak coated in a crispy batter and fried to golden perfection, then tossed in a flavorful hoisin-based sauce with garlic, ginger, and a hint of sesame. Perfectly balanced with sweetness, tanginess, and umami, this dish is garnished with green onions and sesame seeds and served over steamed rice for a satisfying and delicious meal.
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 (enough for deep frying, about 2 cups)
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 combined. In a separate bowl, mix the cornstarch and all-purpose flour. Dip each thinly sliced beef piece into the egg mixture, then coat thoroughly in the flour mixture. Shake off any excess to ensure an even coating for maximum crispiness.
- Fry Until Crispy: Heat oil in a deep skillet or wok to about 350°F (175°C). Fry the coated beef slices in batches for 2–3 minutes each until they turn golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature. Remove the fried beef with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Sauce: Using a wok or skillet, sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not browned. Add the hoisin sauce, soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and water. Stir well and simmer the sauce for 2–3 minutes, allowing it to thicken slightly and meld the flavors.
- Toss & Serve: Add the crispy fried beef into the sauce and toss quickly to coat all pieces evenly. Be careful not to overcook the beef in the sauce, as it can lose its crispiness. Garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice for a complete meal.
Notes
- Slicing the beef very thin against the grain ensures tenderness and maximum crispiness when fried.
- For extra crunch, consider double frying the beef: fry once, drain and rest, then fry again briefly.
- Add thinly sliced bell peppers during the sauce step for added color and sweetness.
- To introduce heat, stir in chili flakes or a spoonful of chili paste to the sauce.
