Description
Savor Chinese culinary magic with Peking Shredded Beef, a tantalizing dish blending tender meat, zesty spices, and rich flavors. Crispy, succulent strips invite you to explore delightful textures that transport senses straight to Beijing’s vibrant street kitchens.
Ingredients
Scale
Main Protein:
- 500 grams (1.1 pounds) beef flank steak, thinly sliced
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons sweet bean sauce (or hoisin sauce as substitute)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Vegetables and Aromatics:
- 1 small carrot, julienned
- 1 bell pepper, thinly sliced
- 2 spring onions, chopped
- 1 garlic clove, minced
- 1 tablespoon ginger, finely grated
Cooking Ingredients:
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, divided
Garnish:
- 1 teaspoon sesame seeds
Instructions
- Whisk together soy sauce, hoisin sauce, Shaoxing wine, sugar, and cornstarch to create a vibrant marinade for the beef slices. Let the meat absorb the flavors for 20 minutes at room temperature.
- Ignite a wok or large skillet over medium-high heat with vegetable oil. Sear the marinated beef in small batches, ensuring each piece turns crispy and caramelized within 2-3 minutes. Transfer the browned beef to a separate plate.
- In the same scorching wok, introduce another splash of oil and quickly sauté minced garlic, grated ginger, julienned carrots, and sliced bell peppers until they become slightly softened and aromatic, approximately 2-3 minutes.
- Reunite the crispy beef with the sizzling vegetables, drizzle sweet bean sauce over the mixture, and toss vigorously to ensure every morsel is generously coated with the glossy sauce.
- Finish the dish by drizzling sesame oil, then generously garnish with toasted sesame seeds and finely chopped spring onions for a burst of fresh flavor and textural contrast.
- Plate immediately alongside steamed rice or delicate noodles to capture the peak of the dish’s temperature and flavor intensity.
Notes
- Marinating Magic: Ensure beef slices are evenly coated in the marinade for maximum flavor absorption and tenderness.
- Heat Control: Use high, consistent heat when stir-frying to achieve crispy beef edges without overcooking the meat.
- Vegetable Crunch: Cut vegetables into similar-sized pieces to guarantee uniform cooking and balanced texture.
- Dietary Flexibility: Swap beef with tofu or chicken for alternative protein options, and use gluten-free soy sauce for celiac-friendly preparation.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg