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.