When it comes to recipes with wow factor, you can’t go past this Peking Beef recipe even more! This sweet and spicy dish is utterly delish.

If you’ve been craving some takeout lately, you’ll love this Crispy Peking Beef Recipe, courtesy of WHOot contributor Gail.

You’ll enjoy a spicy, flavor-packed with colorful veggies and sesame seeds on a bed of fluffy rice. It’s so much healthier and cheaper than takeout and it’s a total crowd-pleaser everyone will love.

Crispy Peking Beef Ingredients

via From The Pantry To The Table

Gail says the secret to making this dish in a flash is having all of your ingredients prepped beforehand.

  • 2 good sized Rump Steaks, fat removed
  • 1 Carrot, Julienned
  • one brown onion, thinly sliced
  • half yellow capsicum, thinly sliced
  • 1/2 green Capsicum, thinly sliced
  • 1 – 2 red chili, de-seeded and thinly sliced
  • 2 Spring onion, chopped in 2” (5cm) pieces.
  • 1 1/2 Cups Tapioca Flour/arrowroot/or cornflour
  • One tsp salt
  • 1 tsp minced Ginger
  • 2 tbsp Hoisin Sauce
  • Two tbsp Tomato Ketchup
  • 1 tbsp Rice Wine Vinegar
  • Sesame seeds
  • 1/2 – 1 tsp minced chili (optional)
  • 3-4 tbsp sugar
  • 1 egg beaten
  • Oil for deep frying

Crispy Peking Beef Recipe Instructions

via From The Pantry To The Table

Start by thinly slicing rump steak, cutting with the grain. Your meat cuts need to be very thin otherwise it will not be crisp enough.

Next, place in a bowl, add egg and mix to coat meat thoroughly. Once coated, remove and set aside. Discard any remaining egg.

Now in another bowl, add meat and Tapioca Flour. Using clean hands, mix well so all meat is coated.

Heat oil in a wok or deep pan. To test the heat, place the handle end of a wooden spoon into the oil. If it bubbles, it’s ready. Now, add meat strips in batches.

Swirl oil gently with a slotted spoon to ensure the meat doesn’t stick or clump. You need to be patient when cooking this as each batch will take approx 12-15 minutes.

Remove each batch and drain on paper towels. Don’t worry if it cools a little as we’ll be adding it back in later. It should be nice and crispy to the touch. Drain oil and clean wok.

To Make The Sauce

Heat 1 tbsp of oil in the wok. Then, add ginger and stir until fragrant Next, add carrot, onion, Capsicum chili, and minced chili.

Stir until onion is slightly wilted.

Now add hoisin sauce, tomato ketchup, sugar, and rice wine vinegar. Stir well until sugar is dissolved and sauce is simmering.

Add meat back in and toss to ensure all meat is thoroughly coated. Spoon into serving bowls. Garnish with spring onion, chili slices, and sesame seeds.

NOTE: you will get the best results using tapioca flour

WHOot Contributor Gail

From The Pantry To The Table

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor.

Try Gails Other Recipes

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