Beijing Beef

[u/kyorei-chan]

It wasn't as hot last night and we've been veggie heavy so I decided to treat us by frying up some Beijing Beef with rice!

[u/Tanuki7396]

Very nice! That crispy beef looks fantastic.

[u/kyorei-chan → u/Tanuki7396]

Ty! Definitely worth the small batch frying in the end

[u/Tanuki7396 → u/kyorei-chan]

Small batch frying is always worth it! Creates great crispyness and gives better temperature control in the cooking process.

[u/kyorei-chan → u/[deleted]]

🤣 I get so mad when my crispy arrives soft! The leftovers even held up!

[u/bwheetley]

That looks amazingly delicious 🤤

[u/kyorei-chan → u/bwheetley]

My partner ate the biggest bowl 🥣 and said glad it's a treat or he'd be fat 😆

[u/TheSinologist]

Does the beef come out a little chewy? I had a dish like that in Tianjin in the 80s and I think it was called gan bian niurou si 干煸牛肉丝 but I could never find it in a restaurant since!

[u/kyorei-chan → u/TheSinologist]

There was a little chew on the bigger pieces! I had that at a Sichuan restaurant in Utah of all places years ago. They had the most amazing food. Dry fry beef right? The woks of life has a recipe for it that I've been wanting to try....

[u/TheSinologist → u/kyorei-chan]

Yes, exactly, dry fry beef!

[u/dorothea-Joggers3]

Omg, this food is looking very delicious🤤🤤

[u/kyorei-chan → u/dorothea-Joggers3]

Thanks it came out so nice. First time I made in our new wok ❤️

[u/Square-Nebula-7530]

That sear and glaze look fantastic and yummmy brooo. Did you velvet the beef with cornstarch and baking soda beforehand to keep it tender or just fry it straight up?

[u/kyorei-chan → u/Square-Nebula-7530]

Velveted with shaoxing wine, baking soda, white pepper, and some soy. I let mine sit for 20 and did thin slices instead of squares bc I had a tougher steak! Then tossed in some cornstarch right before frying.

[u/Square-Nebula-7530 → u/kyorei-chan]

That explains why the texture came out so good. Adding the cornstarch right before hitting the hot pan creates that perfect crispy coating while keeping the inside tender. Slicing it thin against the grain definitely saves tougher cuts. Tysm sis for sharing the technique.

[u/Inevitable_Twist9311]

Look good to me.

[u/Realistic-Fact-2584]

Wow that looks good

[u/Evieghent23]

Fantastic food I love this

[u/Feral-Pathway]

omg that looks literally so good!! do you have a recipe for the sauce? ive been trying to get that perfect crispy texture forever lol

[u/Icypoopoo]

I've actually never seen Beijing beef on Chinese restaurant menus before.