CrispyBeefStrips

Crispy Beef Strips with Beijing Beef Glaze

Ingredients

Beef Ingredients

  • 800g lean steak, sliced into thin strips
  • 20ml soy sauce
  • 1 tsp black pepper
  • 2 1/2 tbsp flour
  • 1/3 tbsp baking soda (tenderizes the beef)
  • Cooking spray

Beijing Beef Glaze Ingredients

  • 1 1/2 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp sriracha
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin
  • 1 tbsp sweetener (I used natural granulated sweetener)
  • 1/2 tbsp cornflour mixed with 1 tbsp water (prevents clumping)

Other Ingredients

  • 200g white rice (uncooked weight)
  • 2 garlic cloves, diced
  • 1 medium red bell pepper, sliced into 1” pieces
  • 1 medium white onion, halved and sliced into 1/4’s
  • Sesame seeds (optional garnish)

Directions

Cooking the Rice

  1. Cook the rice in a rice cooker according to the manufacturer’s instructions.

Cooking the Beef

  1. In a large bowl, combine the beef strips, soy sauce, black pepper, flour, and baking soda.
  2. Heat a large saucepan over medium-high heat and spray with cooking spray.
  3. Cook the beef in the saucepan until browned. Remove from the pan and set aside.

Preparing the Vegetables

  1. In the same pan, add the diced garlic and sauté until fragrant.
  2. Add the sliced red bell pepper and white onion, cooking until soft.

Making the Beijing Beef Glaze

  1. In a small bowl, mix together soy sauce, water, sriracha, oyster sauce, hoisin, sweetener, and the cornflour-water mixture.
  2. Pour the sauce into the pan with the vegetables and let it reduce down until thickened.

Combining Everything

  1. Once the sauce has thickened, add the cooked beef strips back into the pan.
  2. Toss everything together to coat the beef evenly with the glaze.

Serving

  1. Serve the crispy beef strips over cooked white rice.
  2. Garnish with sesame seeds if desired.

Protips

  • Use a rice cooker to ensure perfectly cooked rice every time.
  • Slice the beef strips thinly and evenly for better texture and flavor absorption.
  • Adjust the amount of sriracha in the glaze to control the spice level.
  • Make sure the sauce thickens properly before adding the beef back in to get a nice coating.