Beijing Beef is a beloved Chinese-American dish known for its crispy beef strips coated in a flavorful sweet, tangy, and slightly spicy sauce. If you’ve ever had this dish at a takeout spot, you know how addictive it can be—each bite offers the perfect balance of crunch and saucy goodness.
This recipe brings that same restaurant-quality taste to your kitchen, with simple ingredients and easy-to-follow steps. Whether you’re making it for a weeknight dinner, a special occasion, or just because you’re craving some crispy, saucy beef, this homemade version will quickly become a favorite.
Let’s dive into this delicious dish and learn how to make it at home!
Why You’ll Love This Recipe
- Better Than Takeout: Fresh ingredients and no artificial additives mean this tastes even better than your favorite restaurant version.
- Perfectly Crispy Texture: The beef is lightly battered and fried to golden perfection, giving it that signature crunch.
- Bold, Flavorful Sauce: A delicious balance of sweet, tangy, and spicy flavors makes every bite irresistible.
- Quick & Easy: Ready in under an hour, this is a great meal for busy nights when you want something special without too much effort.
Ingredients You’ll Need
For the Beef:
- 1 lb flank steak, thinly sliced
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon soy sauce
- ½ cup cornstarch (for coating)
- Vegetable oil (for frying)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- ½ cup water
For the Stir-Fry:
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil
How to Make Beijing Beef
Step 1: Prepare the Beef
Start by slicing the flank steak into thin strips, about ¼ inch thick. If you find it difficult to cut, placing the meat in the freezer for about 15 minutes beforehand can make slicing easier.
In a mixing bowl, combine the beef with 2 tablespoons of cornstarch, egg white, and 1 tablespoon of soy sauce. This helps tenderize the meat and creates a light coating that crisps up beautifully when fried. Let it marinate for about 15–20 minutes while you prepare the other ingredients.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, ketchup, hoisin sauce, vinegar, brown sugar, chili flakes, sesame oil, and water. This sauce is the heart of the dish—it’s sweet, tangy, and slightly spicy, creating the perfect coating for the crispy beef. Set it aside.
Step 3: Coat and Fry the Beef
Heat vegetable oil in a deep pan or wok over medium-high heat. While the oil is heating, take the marinated beef and dredge each piece in cornstarch, making sure it’s fully coated. This step ensures that crispy, crunchy exterior that makes Beijing Beef so delicious.
Carefully fry the beef in batches for about 2–3 minutes per batch until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the beef soggy. Once done, transfer the fried beef to a paper towel-lined plate to remove excess oil.
Step 4: Stir-Fry the Vegetables
In a clean pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onions and red bell pepper, sautéing for 2–3 minutes until slightly softened. Then, stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
Step 5: Combine Everything
Pour the prepared sauce into the pan with the vegetables and bring it to a simmer. Let it cook for about a minute, allowing the flavors to blend.
Add the crispy beef to the pan and quickly toss everything together, ensuring each piece is well coated in the glossy sauce. Stir for about 1–2 minutes until everything is evenly mixed.
Step 6: Serve and Enjoy!
Your Beijing Beef is now ready! Serve it hot over steamed rice or alongside stir-fried noodles for a complete meal. Garnish with sesame seeds or chopped green onions for extra flavor and texture.
Helpful Tips for the Best Beijing Beef
- Slice the Beef Thinly: Thin slices cook quickly and evenly, giving you that perfect crispy texture.
- Use Cornstarch for Extra Crunch: Dredging the beef in cornstarch before frying helps create a crispier coating.
- Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature stable and ensure a crispy finish.
- Adjust Spice Level: If you prefer a milder dish, reduce the chili flakes. For more heat, add a pinch of cayenne pepper.
- Prep Everything Before Cooking: Since stir-frying happens quickly, have all your ingredients ready to go before you start.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Dairy-Free
Notes
- Extra Crunch: For an ultra-crispy texture, double-fry the beef—fry once, let it rest, then fry again for a minute.
- Protein Swap: Try chicken, tofu, or shrimp as alternatives to beef.
- Veggie Variations: Add broccoli, snap peas, or carrots for extra color and crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
- Sauce Adjustments: Add more brown sugar for sweetness or extra vinegar for tang.
- Quick Tip: Stir-fry veggies until just tender to keep them crisp.
- Serving Suggestions: Pair with steamed rice, fried rice, or lo mein for a complete meal.
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Yes! While flank steak is ideal for its tenderness, you can also use sirloin or skirt steak. Just be sure to slice it thinly against the grain for the best texture.
Can I Make This Dish Healthier?
If you want a lighter version, try pan-searing the beef instead of deep-frying it. You won’t get the same crispy texture, but the flavors will still be delicious.
What Can I Serve with Beijing Beef?
This dish pairs wonderfully with steamed jasmine rice, fried rice, or stir-fried noodles. You can also serve it with a side of steamed broccoli or bok choy for extra veggies.
Can I Make It Ahead of Time?
Beijing Beef is best enjoyed fresh, but you can prepare the sauce and slice the beef in advance to save time. Store the sauce in the fridge for up to 3 days.
Storage Instructions
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a pan over medium heat until heated through. Avoid microwaving, as it can make the beef soggy.
- Freeze: It’s best to freeze the fried beef separately from the sauce. Reheat the beef in the oven at 375°F until crispy, then toss with freshly made sauce.
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Conclusion
Homemade Beijing Beef is the perfect way to enjoy your favorite takeout flavors right in your own kitchen. With its crispy beef, flavorful sauce, and fresh veggies, this dish is sure to impress family and friends. Plus, it’s quick and easy enough to make on a busy weeknight!
Try this recipe today and bring the bold flavors of Beijing Beef to your table. Happy cooking!
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Beijing Beef– Crispy, Sweet, and Spicy Perfection
Description
Beijing Beef is a beloved Chinese-American dish known for its crispy beef strips coated in a flavorful sweet, tangy, and slightly spicy sauce. If you’ve ever had this dish at a takeout spot, you know how addictive it can be—each bite offers the perfect balance of crunch and saucy goodness.
This recipe brings that same restaurant-quality taste to your kitchen, with simple ingredients and easy-to-follow steps. Whether you’re making it for a weeknight dinner, a special occasion, or just because you’re craving some crispy, saucy beef, this homemade version will quickly become a favorite.
Let’s dive into this delicious dish and learn how to make it at home!
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon soy sauce
- ½ cup cornstarch (for coating)
- Vegetable oil (for frying)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- ½ cup water
For the Stir-Fry:
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil
Instructions
Step 1: Prepare the Beef
Start by slicing the flank steak into thin strips, about ¼ inch thick. If you find it difficult to cut, placing the meat in the freezer for about 15 minutes beforehand can make slicing easier.
In a mixing bowl, combine the beef with 2 tablespoons of cornstarch, egg white, and 1 tablespoon of soy sauce. This helps tenderize the meat and creates a light coating that crisps up beautifully when fried. Let it marinate for about 15–20 minutes while you prepare the other ingredients.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, ketchup, hoisin sauce, vinegar, brown sugar, chili flakes, sesame oil, and water. This sauce is the heart of the dish—it’s sweet, tangy, and slightly spicy, creating the perfect coating for the crispy beef. Set it aside.
Step 3: Coat and Fry the Beef
Heat vegetable oil in a deep pan or wok over medium-high heat. While the oil is heating, take the marinated beef and dredge each piece in cornstarch, making sure it’s fully coated. This step ensures that crispy, crunchy exterior that makes Beijing Beef so delicious.
Carefully fry the beef in batches for about 2–3 minutes per batch until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the beef soggy. Once done, transfer the fried beef to a paper towel-lined plate to remove excess oil.
Step 4: Stir-Fry the Vegetables
In a clean pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onions and red bell pepper, sautéing for 2–3 minutes until slightly softened. Then, stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
Step 5: Combine Everything
Pour the prepared sauce into the pan with the vegetables and bring it to a simmer. Let it cook for about a minute, allowing the flavors to blend.
Add the crispy beef to the pan and quickly toss everything together, ensuring each piece is well coated in the glossy sauce. Stir for about 1–2 minutes until everything is evenly mixed.
Step 6: Serve and Enjoy!
Your Beijing Beef is now ready! Serve it hot over steamed rice or alongside stir-fried noodles for a complete meal. Garnish with sesame seeds or chopped green onions for extra flavor and texture.
Notes
- Extra Crunch: For an ultra-crispy texture, double-fry the beef—fry once, let it rest, then fry again for a minute.
- Protein Swap: Try chicken, tofu, or shrimp as alternatives to beef.
- Veggie Variations: Add broccoli, snap peas, or carrots for extra color and crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
- Sauce Adjustments: Add more brown sugar for sweetness or extra vinegar for tang.
- Quick Tip: Stir-fry veggies until just tender to keep them crisp.
- Serving Suggestions: Pair with steamed rice, fried rice, or lo mein for a complete meal.