Crispy Beijing Beef with Sticky Chili-Garlic Glaze Step-by-step instructions

Before you start

Before starting, slice the flank steak against the grain into thin, 2-inch strips—this ensures tenderness. Whisk the glaze ingredients together in a small bowl so they're ready to go. Set up a wire rack over a baking sheet near the stove for draining the fried beef.

Measure out the cornstarch and have the egg white ready in a shallow dish. Heat the oil in a wok or deep skillet while you coat the beef. Have the red pepper and onion diced and sliced, and keep the serving plates warm in a low oven if you want the beef to stay hot.

Instructions

Prep and Coat

1. 1Prep the Beef and Glaze
   Slice the flank steak against the grain into thin, 2-inch-long strips. In a bowl, toss the beef with the egg white until every strip is coated. Add the cornstarch and toss again, pressing the cornstarch into the meat so it clings evenly. In a separate bowl, whisk the hoisin, rice vinegar, sugar, chili garlic paste, and soy sauce until the sugar dissolves and the glaze is smooth.
   Look for The beef strips are evenly coated with a dry, powdery cornstarch layer; the glaze is glossy and smooth.
   Tip Work in batches if needed to avoid clumping. The cornstarch coating is key for maximum crunch.
2. 2Heat the Frying Oil
   Pour the vegetable oil into a wok or deep heavy skillet, leaving at least 2 inches of space from the top. Heat over high heat until the oil reaches 385°F (196°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature while frying.
   Look for The oil shimmers and a small piece of beef sizzles immediately when dropped in.
   Tip Use a thermometer for accuracy; too low means greasy beef, too high burns the coating.

The beef strips are evenly coated with a dry, powdery cornstarch layer, and the glaze is smooth and glossy. The oil is shimmering at 385°F, and the vegetables are prepped and ready. Everything is in place for a quick fry and toss.

Fry and Toss

3. 3Flash-Fry the Beef
   Carefully add the coated beef strips to the hot oil in small batches, about one handful at a time, without overcrowding. Fry for 3 minutes, turning occasionally with tongs, until the strips are deeply golden and shatteringly crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining beef. Let it rest for 3 minutes before slicing.
   Look for The beef is mahogany-brown, rigid, and makes a sharp tapping sound when dropped on the rack.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the oil at 385°F between batches. The beef will crisp further as it drains.
4. 4Wok-Toss with Peppers and Onion
   Pour off all but 1 tablespoon of oil from the wok. Return the wok to high heat, add the diced red bell pepper and sliced sweet onion, and stir-fry for 1 minute until slightly softened but still bright. Pour in the prepared glaze and let it bubble for 30 seconds, stirring constantly, until it thickens and coats the vegetables.
   Look for The glaze turns glossy and clings to the vegetables; the peppers are tender-crisp.
   Tip Keep the heat high so the glaze reduces quickly without burning the sugar.

The beef is deeply golden, crisp, and reaches 145°F. The peppers and onions are slightly softened but still bright. The glaze bubbles and thickens, coating the vegetables in a sticky, glossy layer.

Glaze and Serve

5. 5Combine and Coat
   Add the crispy beef strips back to the wok. Toss everything together for 30 seconds, using a spatula or tongs, until every strip is evenly coated with the sticky glaze. The beef should remain crisp; do not stir longer than necessary. Let it rest for 3 minutes before slicing.
   Look for The beef is lacquered with glaze, with no dry spots; the sauce clings but does not pool.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Fold gently rather than stirring hard to preserve the crunch.
6. 6Serve Immediately
   Transfer the crispy Beijing beef to a serving plate. Serve hot, straight from the wok, with steamed rice or noodles if desired. The beef should be eaten right away to enjoy its full crunch.
   Look for Each strip glistens with glaze and cracks audibly when bitten.
   Tip Have plates ready so the beef goes straight to the table.

The beef is lacquered with glaze, with no dry spots, and the sauce clings without pooling. Each strip cracks audibly when bitten. The dish is hot, glossy, and ready to serve immediately.

Common mistakes

The most common mistake is overcrowding the pan, which drops the oil temperature and results in greasy, soggy beef. Fry in small batches and allow the oil to return to 385°F between batches.

Another mistake is adding the beef to the glaze too early—make sure the glaze is bubbling and thickened before tossing.

Over-stirring after adding the beef can also break the crust; use a gentle folding motion. Finally, don't skip the wire rack; draining on paper towels can make the bottom soggy.

How to tell it’s done

The beef is done when it reaches an internal temperature of 145°F (63°C) and is deeply golden and crisp. The texture should be shatteringly crunchy—when you bite into a strip, it should crack audibly.

The glaze should be thick enough to coat the beef without pooling, and the peppers should be tender-crisp, not soft. Let the beef rest for at least 3 minutes after frying to allow the temperature to stabilize and the crust to set.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest