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Crispy Beijing Beef in Sweet & Tangy Ginger-Orange Glaze

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Active Time: 40 minutes
Total Time: 1 hour (plus optional 30-minute marinating)
Difficulty: Medium
Intensity: High (involves frying and multi-tasking)

Ingredients

For the Beef & Marinade:

  • 1.5 lbs (680g) flank steak, sliced thinly against the grain into ¼-inch strips

  • 2 tablespoons soy sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 large egg white

  • ⅓ cup cornstarch

  • 2 tablespoons all-purpose flour

  • ½ teaspoon baking soda

  • Vegetable or peanut oil, for frying (about 4 cups)

For the Ginger-Orange Glaze:

  • ¾ cup fresh orange juice (from 2-3 oranges)

  • 2 tablespoons orange zest

  • ¼ cup rice vinegar

  • ⅓ cup light brown sugar, packed

  • ¼ cup soy sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon freshly grated ginger

  • 2 cloves garlic, minced

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)

For Stir-Frying & Garnish:

  • 1 red bell pepper, cut into thin strips

  • 1 medium onion, thinly sliced

  • 3-4 dried red chilies (optional, for heat)

  • 2 green onions, sliced on a diagonal

  • 1 tablespoon toasted sesame seeds

  • Cooked jasmine rice, for serving

Instructions

Step 1: Marinate the Beef (Optional but Recommended)

In a large bowl, combine the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine. Toss well to coat. Let marinate for 15-30 minutes at room temperature. This tenderizes and adds foundational flavor.

Step 2: Create the Crispy Coating

To the marinated beef, add the egg white and mix vigorously until every strand is slick. In a separate shallow dish, whisk together the ⅓ cup cornstarch, flour, and baking soda. Add this dry mixture to the beef. Using your hands, toss and squeeze thoroughly until every piece is completely, dryly coated—it will look somewhat ragged. This is the key to the signature craggy, ultra-crispy texture. Set aside.

Step 3: Make the Ginger-Orange Glaze

While the coated beef rests, combine all glaze ingredients except the cornstarch slurry in a small saucepan: orange juice, zest, rice vinegar, brown sugar, soy sauce, hoisin, ginger, and garlic. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let it simmer for 5 minutes to reduce slightly and meld flavors. Stir the cornstarch slurry and whisk it into the simmering sauce. Cook for 1-2 minutes until the glaze thickens to a shiny, syrup-like consistency. Remove from heat and stir in the sesame oil. Cover and set aside.

Step 4: The Double-Fry Technique (Crucial for Crispiness)

  1. First Fry (Blanching): In a large wok or Dutch oven, heat 3 inches of oil to 325°F (160°C). Working in 3-4 batches to avoid crowding, gently add the coated beef strips. Fry for 2-3 minutes, just until set and lightly golden. They will not be fully crisp yet. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with remaining beef.

  2. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return all the par-fried beef to the hot oil in one batch. Fry for 90 seconds to 2 minutes, until deeply golden brown and incredibly crisp. Drain immediately on the wire rack. This two-stage frying ensures the coating is crackly-crisp and stays that way even after saucing.

Step 5: Stir-Fry & Final Toss

Carefully pour out all but 1 tablespoon of the frying oil from the wok. Heat over high heat. Add the bell pepper, onion, and dried chilies (if using). Stir-fry for 3-4 minutes until vegetables are tender-crisp and slightly charred.
Reduce heat to medium-high. Give the reserved glaze a quick stir and pour it into the wok. Let it bubble and heat through for about 30 seconds. Add the entire batch of crispy beef and the sliced green onions. Toss aggressively and quickly for 45-60 seconds, just until every piece is gloriously coated. The goal is to preserve the crunch, not simmer it away.

Step 6: Serve Immediately

Transfer the Crispy Beijing Beef to a serving platter. Sprinkle generously with toasted sesame seeds. Serve instantly over fluffy jasmine rice. The contrast of the hot, crunchy beef, glossy sauce, and steaming rice is the hallmark of this dish.

Chef’s Notes & Tips

  • Slicing Beef: Partially freeze the flank steak for 30 minutes for cleaner, easier slicing against the grain.

  • Frying Success: Use a clip-on thermometer for accurate oil temperatures. The double-fry is non-negotiable for perfect texture.

  • Make-Ahead: The glaze can be made 2 days ahead and refrigerated. Reheat gently before using.

  • Variation: For a lighter version, you can shallow-fry or air-fry the coated beef (results will differ from deep-frying).

Nutrition Information (Per Serving, without rice)

  • Calories: ~520 kcal

  • Total Fat: 28g

    • Saturated Fat: 6g

  • Cholesterol: 85mg

  • Sodium: ~1450mg

  • Total Carbohydrates: 38g

    • Dietary Fiber: 2g

    • Sugars: 22g

  • Protein: 32g

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