Homemade Crispy Beijing Beef

Instructions

1. 1

   **Prepare the Beef:** Slice the beef thinly against the grain into 2-inch long strips. In a medium bowl, combine the beef, egg white, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp cornstarch. Mix well to coat all the beef. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2. 2

   **Make the Breading:** In a shallow dish, whisk together the all-purpose flour, 1/2 cup cornstarch, salt, and black pepper.

3. 3

   **Prepare the Sauce:** In a small bowl, whisk together the ketchup, sugar, 1/4 cup rice vinegar, 2 tbsp soy sauce, hoisin sauce, grated ginger, minced garlic, and red pepper flakes (if using). In a separate small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry.

4. 4

   **Dredge the Beef:** Take each marinated beef strip and dredge it thoroughly in the flour mixture, ensuring it's fully coated. Shake off any excess flour. Place the coated beef on a wire rack or plate, ensuring pieces don't stick together.

5. 5

   **First Fry:** Heat the vegetable oil in a large wok or deep pot over medium-high heat to 350°F (175°C). Fry the beef in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes per batch, until lightly golden and cooked through. Remove with a slotted spoon and place on a clean wire rack set over paper towels to drain. Allow the oil to return to temperature between batches.

6. 6

   **Second Fry (for Crispiness):** Once all the beef has been fried once, increase the oil temperature to 375°F (190°C). Return all the beef to the hot oil and fry for another 1-2 minutes, or until deeply golden brown and very crispy. Remove from oil and drain again on a wire rack.

7. 7

   **Combine with Sauce:** Carefully pour off most of the oil from the wok, leaving about 1 tbsp. Heat the remaining oil over medium heat. Add the prepared sauce mixture to the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).

8. 8

   **Toss and Serve:** Add the crispy fried beef to the wok with the sauce. Toss quickly to coat all the beef evenly. Be careful not to overmix, as it can soften the crispiness. Remove from heat immediately. Garnish with sliced green onions and serve hot with steamed rice.