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    Beijing-Style Crispy Beef Stir-Fry

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    Author
    Pixicook editorial team
    clock-icon150 minutes

    A delicious and crispy beef stir-fry with a rich combination of flavors from ginger, garlic, Sichuan peppercorn paste, and bean sauces.

    Intermediate
    Chinese
    Spicy And Flavor Bomb

    Ingredients for Beijing-Style Crispy Beef Stir-Fry

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Flank Steak, sliced into strips

    0 oz

    Substitute chevron-down

    Sugar, for coating

    teaspoons

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    Baking Soda, for coating

    teaspoons

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    Salt, for coating

    teaspoons

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    Egg White, lightly beaten

    tablespoons

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    Cornstarch, for coating

    tablespoons

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    Peanut Oil, for deep-frying

    cups

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    Ginger, minced and peeled

    teaspoons

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    Garlic, minced

    teaspoons

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    Sichuan Peppercorn Paste

    tablespoons

    Substitute chevron-down

    Carrots, shredded

    cups

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    White Scallions, julienned

    cups

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    Hot Bean Sauce

    tablespoons

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    Sweet Bean Sauce

    tablespoons

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    Sugar

    teaspoons

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    Hot Pepper Oil

    teaspoons

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    Green Scallions, finely sliced

    tablespoons

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