You won’t believe me until you try this recipe. I tried to create this recipe much easier to approach at home, without a huge traditional wok or using so much oil for deep fry!
The key for this recipe is cast iron wok/pan. You can also use any pan (non stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but if you have one… just dust off and bring it out!
We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil too, since it’s just a little bit.
It is amazing with steamed or fried rice. I like to enjoy with side steamed or stir fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out down below!
Are we ready to start the recipe?! I’m already so hungry!
Let’s jump into it!
First, slice your beef thinly abut 1/8 inch and bite size. You don’t have to use expensive steak for this recipe, because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuk, tri-tip or flank steak.
Combine the sliced beef, 1 tbsp soy sauce, 1 tbsp shaoxing wine (or dry sherry. If you don’t want to consume alcohol, just omit) and pinch of black pepper in a mixing bowl. Marinate while preparing other ingredients.
Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used yellow onion.
You won’t believe how simple is the sauce. Combine 2 tbsp oyster sauce, 2 tbsp vinegar, 2 tbsp ketchup, 2 tbsp sugar and 2 to 3 tsp sambal in a mixing bowl. This is is the BOMB! Super simple and so delicious!! Set aside.
Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, just heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan frying. More oil than pan frying but whole lot less than deep frying.
If you ware using wide skillet, less oil you will need.
Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurry to cook & eat this Beijing beef so I just dumped the starch and mixed with my hand.
Check if the oil is preheated to 350°F by stick the end of a wooden chopstick or spoon into oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worry about if this is becoming a jerky. lol No worries, it won’t turn out to jerky though.
Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. I did 3 batches.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying.
You can keep used oil for later use, for stir frying or make this recipe again!
urn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve!
Serve with steamed rice (or fried rice), chow mein, steamed veggies and more!
Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
Combine all ingredients for sauce in a mixing bowl and set aside.
Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
When you’re looking for something comforting and carb-y, nothing fits the bill like a good carbonara. This version adds a bit of protein by way of sautéed chicken breasts, making it the perfect quick and easy weeknight dinner. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini would all be great instead. Happy slurping!
Made it? Let us know how it went in the comment section below!
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS
INGREDIENTS
12 oz. fettuccine 4 slices bacon 3 cloves garlic, minced 1/2 lb. boneless skinless chicken breasts, cut into strips Kosher salt Freshly ground black pepper 4 large eggs, beaten 3/4 c. freshly grated Parmesan, plus more for garnish 1/3 c. freshly chopped parsley, plus more for garnish
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
Garnish with Parmesan and parsley and serve immediately.
1. Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
2. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
3. Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
4. Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
5. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.
SHEET PAN SHRIMP BOIL
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Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.
Made it? Let us know how it went in the comment section below!
INGREDIENTS
1 c. flat-leaf parsley, firmly packed
3 cloves garlic
2 tbsp. fresh oregano
1/3 c. extra virgin olive oil
1/4 c. red wine vinegar
2 tsp. lemon zest, optional
Pinch red pepper flakes
Kosher salt
DIRECTIONS
1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
The key for this recipe is cast iron wok/pan. You can also use any pan (non stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but if you have one… just dust off and bring it out!
I have a hot date waiting for me…
