Crispy Peking Beef Bowl
This Crispy Peking Beef Bowl features tender beef strips fried to golden perfection, tossed in a savory-sweet Peking sauce, and served over steamed rice with fresh vegetables for a flavorful and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: Chinese
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Vegetable oil, for frying
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- In a medium bowl, combine flank steak slices with soy sauce, rice vinegar, hoisin sauce, oyster sauce, minced garlic, grated ginger, and 2 tsp cornstarch. Marinate for 20 minutes.
- Mix flour and cornstarch in a shallow dish. Dredge marinated beef strips in the mixture until well coated.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the beef in batches until crispy and golden brown, about 3–4 minutes per batch. Drain on paper towels.
- In a separate pan, gently warm any leftover marinade or prepare additional sauce by mixing hoisin, soy, and a splash of water if desired, then toss the crispy beef in this sauce.
- Divide cooked jasmine rice into bowls. Top with crispy Peking beef, shredded carrots, sliced cucumbers, and green onions.
- Garnish with sesame seeds and serve immediately.
Notes
For extra crunch, add toasted cashews on top or serve with steamed broccoli for a balanced meal.