Crispy Salt & Pepper Beef (Thịt Bò Chiên Muối Tiêu)

Crispy salt and pepper beef is a popular Chinese dish made with thinly sliced beef that is lightly seasoned, coated in a light egg-white batter, then deep-fried until crispy. Garnish with sliced green onions or scallions for a beautiful pop of color and serve with steamed rice or noodles for a complete meal.

Cuts of Beef

For this recipe, it is important to use a tender cut of beef. You can use sirloin, boneless short ribs, flank steak, tenderloin, and ribeye. Avoid any cut that is made for stew such as chuck and brisket.

If possible, ask the butcher to thinly slice the beef for you, as this will ensure that the slices are uniform in thickness for even cooking. Alternatively, you can freeze the beef for about 30 minutes before slicing. It will make it easier to slice thinly with a sharp knife. It’s also important to slice the beef against the grain. This will also help to keep the beef tender when cooked.

How to Make It

To make the dish, season the thinly beef slices with salt, ground black pepper, Chinese five-spice powder, and baking soda. (more information on Chinese five-spice powder and baking soda below). Set the beef aside to marinate while you make the batter.

In a medium bowl, whisk together cornstarch and egg whites until fully combined and frothy. Stir the cornstarch slurry into the beef until evenly coated.

Heat some oil in a pan or wok and carefully add the beef slices to the hot oil. Fry the beef until it is crispy and golden brown, then remove it from the oil and drain it on paper towels or a wire rack. Add the fried beef into a large mixing bowl and give it a final tossing in a salt and pepper mixture for a final layer of flavor.

Traditionally, the crispy fried beef is wok-fried in a stir-fried mixture of aromatics, consisting of garlic, onions, and chili peppers before the additional layer of salt and pepper. For this recipe, I’m keeping it kid-friendly and easy by eliminating the wok-fried aromatics.

If you don’t like beef, you can use the same recipe for chicken, pork, and even tofu for a vegetarian option.

Chinese Five-Spice Powder

Chinese five-spice powder is the Chinese equivalent of the American Old Bay Seasoning. It is a mixture of cinnamon, cloves, fennel seeds, star anise, and ginger. Sometimes, the fifth spice is Sichuan pepper, which produces a slight numbing sensation. These five spices are ground into a fine powder, then used in marinades and rubs in a variety of dishes, such as Cantonese roast pork. Chinese five-spice powder provides a complex and aromatic flavor, with sweet, spicy, and savory notes.

Baking Soda

Baking soda is a commonly used ingredient in many restaurant kitchens. When added to marinades or rubs, the scientific property of baking soda helps to break down the tough proteins in the meat, making it more tender and flavorful.

Related Posts

Enjoyed this recipe? Try these other Chinese / Chinese-American dishes:

• Restaurant-Style Beef & Broccoli Stir Fry
• General Tso’s Chicken
• Honey Walnut Shrimp
• Panda Express Orange Chicken
• Chinese BBQ Pork
• Dim-Sum-Style Braised Chicken Feet with Black Bean Sauce
• Crispy Roast Pork Belly

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