Crispy beef fillet slices tossed in a sweet and tangy sauce with onions and finished with a sprinkling of spring onions.

Beef fillet in Beijing (Capital) sauce is made with tender beef fillet slices that are marinated, coated with cornflour, and deep-fried until golden and crisp. The sauce is a rich and flavourful mixture of hoisin sauce, soy sauce, sugar, vinegar, and water. The dish is garnished with spring onions and optionally sesame seeds, and served with steamed rice or noodles.

This dish is easy to make at home with simple ingredients, and it will impress your family and friends with its delicious taste and texture. Here is how to make beef fillet in Beijing (capital) Sauce step by step.

Ingredients

Beef marinade
- 1 pound (0.45Kg) beef fillet, cut into 1cm thick slices 
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking powder
- 1 egg white
- 1/4 cup cornflour
- Oil for frying

Sauce and Finish
- 2 tablespoons Hoisin sauce
- 2 tablespoons water
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 1 clove of garlic, finely minced
- 1 small onion, finely sliced
- 2 scallions, sliced
- 1 teaspoon sesame seeds

Directions

1. In a medium bowl, toss the beef slices with soy sauce, sugar, white pepper, baking powder, and egg white. Marinate for 15 minutes. (for several hours for better results)
2. Coat the beef slices with cornflour, shaking off any excess.
3. Heat oil in a large pan or fryer over high heat. Fry the beef slices in batches until golden and crisp, about 1 minutes per side. Drain on paper towels or frying basket.
4. In a small bowl, mix together Hoisin sauce, water, vinegar, and sesame oil.
5. Heat a wok over medium-high heat, add 2 tablespoons of oil and then add the sliced onions and garlic and brown for a minute or two, then add the sauce and mix. When the sauce is bubbling, add the beef slices and toss to coat.
6. Sprinkle with scallions and sesame seeds.
7. Serve hot with rice or noodles.

Pro Tips

- Cut the beef against the grain to make it more tender.
- Use a meat tenderizer or a rolling pin to pound the beef slices slightly before marinating.
- Use a thermometer to check the oil temperature. It should be around 350°F / 176C for frying.
- Do not overcrowd the pan when frying. Fry in batches and keep warm in the oven until ready to serve.
- Adjust the amount of sugar and vinegar in the sauce according to your taste preference.

ENJOY!


VARIATIONS
Instead of beef, you can use chicken, pork chops, and pork ribs. Its just as delicious!

Noodles. Who doesn't love them? I love rice and it has its time and place, but I will trade rice for noodles anytime!
But where do noodles come from? What are the origins of these wonderful chewy, soft, springy strands of deliciousness?

China

The earliest archeological evidence of noodles dates back to China. Archaeologists have found a bowl of noodles made from millet flour at a dated archaeological site in Lajia, China. This discovery suggests that noodles may have originated in China, and that they have been a staple food in the Chinese diet for over 4,000 years.
Noodles quickly spread from China to other parts of Asia, and eventually to Europe and the Americas.

So China is undeniably the birthplace of Asian noodles, and over time it has evolved noodle-making into an incredible culinary art with variations such as

• Mi Xian ( 米线 ) (Yunnan Rice Noodles)
• Mi Fun ( 米粉) (Rice Vermicelli)
• Hor Fun (河粉 ) (Flat Rice Noodles)
• Yin Zhen Fen ( 银针粉) (Silver Needle Noodles)
• La Mian (拉面) (Hand-Pulled Noodles)
• Fun Si ( 粉丝) (Glass Noodles)
• Mi Sua (面線) (Wheat Vermicelli)
• Wonton Mian (雲吞面) (Wonton Noodles)

with dozens more regional variations.

Middle East / Central Asia / Europe
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Most historians agree that pasta is likely an adaptation. Born from the trade and cultural exchanges between ancient Europe, Middle Eastern and Central Asian peoples – who were the first to cultivate Durum wheat, the quintessential pasta ingredient.
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Best Chinese Noodles in Central London:

Xian Impressions
Xian Impressions are famous for their hand cut noodles. Big, thickly sliced hand made cut noodles, with a heavy broth topped with vegetables and sliced meat. We thoroughly recommend the 岐山哨子面 hand-pulled noodles soup with Qishan sauce and pork mince
and the 牛肉油泼面 Xi'an biangbiang noodles in special chilli sauce with chunky beef
117 Benwell Road, London, N7 7BW (http://xianimpression.co.uk​)


​Yauatcha
Yauatcha is a Michelin-starred restaurant that serves modern Cantonese cuisine. The restaurant is known for its dim sum, but it also has a wide selection of noodle dishes including the perfect Prawn and Bean curd Cheung Fun.
15-17 Broadwick Street, Soho, London, W1F 0DL (https://yauatcha.com/soho)

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Tian Fu Noodle Bar
Tian Fu Noodle Bar is a Chinese restaurant that serves Sichuan cuisine. The restaurant is known for its spicy noodle dishes. The most popular noodle dish at Tian Fu Noodle Bar is the Chongqing noodles. The noodles are made with a spicy Sichuan chili sauce, and they are topped with pork, beef, or vegetables.
37-39 Bulwer St, London W12 8AR (www.tianfulondon.com)

Jiang Hu Noodle Bar
Jiang Hu Noodle Bar is a Chinese restaurant that serves Hunan cuisine. The restaurant is known for its spicy noodle dishes. The most popular noodle dish at Jiang Hu Noodle Bar is the spicy beef noodles. The noodles are made with a spicy Hunan chili sauce, and they are topped with beef.
380 Caledonian Road, London, N1 1DY. (no website)

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