If you love bold flavors and crave that perfect crispy texture coated in a tangy, sweet, and slightly spicy sauce, you are going to fall head over heels for this Beijing Beef Recipe. This dish is an irresistible Chinese-American classic that delivers a mouthwatering combination of tender sliced flank steak fried to perfection and tossed with vibrant bell peppers and onions. Every bite bursts with a harmony of savory, sweet, and umami notes that make it so satisfying and comforting. Whether you’re recreating a takeout favorite or discovering Beijing Beef for the first time, this recipe is straightforward enough to whip up on any weeknight yet impressive enough to serve to friends and family with pride.
Ingredients You’ll Need
These ingredients come together to create a dish that is crisp, tender, and full of complex flavors, yet each item is simple and accessible. Every component plays an essential role, from the tender beef to the colorful vegetables and the sauce that binds it all with a perfect balance of sweetness, tang, and a hint of heat.
- 1 lb flank steak, thinly sliced against the grain: This cut ensures tenderness and soaks up the sauce beautifully.
- 1/4 cup cornstarch: It’s the secret to that crispy, golden crust on the beef once fried.
- 2 tablespoons soy sauce: Adds delicious umami depth and saltiness to the sauce.
- 1 tablespoon rice vinegar: Gives the sauce a subtle tang that brightens the dish.
- 2 teaspoons sesame oil: A small amount packs a nutty fragrance that elevates every bite.
- 1/4 teaspoon black pepper: Adds a gentle warmth and rounds out the flavors.
- 1 red bell pepper, sliced into strips: Provides sweetness and vibrant color with a satisfying crunch.
- 1/2 white onion, sliced: Adds sharpness and savory notes while softening during cooking.
- 3 cloves garlic, minced: Offers pungency and warmth to the stir-fry.
- 1 teaspoon grated fresh ginger: Brings a fresh, zingy flavor that complements the beef perfectly.
- 1/2 cup sugar: Balances the savory and tangy flavors with sweetness.
- 1/3 cup ketchup: Serves as a thick, tomatoey base that gives the sauce its signature flavor.
- 1/4 cup water: Adjusts the sauce consistency for a nice glaze.
- 2 tablespoons hoisin sauce: Adds a rich, sweet, and slightly smoky dimension.
- 1 tablespoon oyster sauce: Intensifies the umami character of the sauce.
- 1 tablespoon chili garlic sauce (optional): Perfect for those who love a little heat and extra punch.
- 2 tablespoons vegetable oil for frying: Needed to get that perfect crisp exterior on the beef.
- 1 tablespoon chopped green onions (for garnish): Adds freshness and a pop of color at the end.
How to Make Beijing Beef Recipe
Step 1: Prep and Coat the Beef
Begin by slicing the flank steak thinly against the grain; this ensures it stays tender after cooking. Toss the beef slices with cornstarch until they are thoroughly coated. This step is key to getting that crispy, golden crust once you fry the beef, so don’t skimp on it!
Step 2: Mix the Sauce
Whisk together soy sauce, rice vinegar, sesame oil, black pepper, sugar, ketchup, water, hoisin sauce, oyster sauce, and chili garlic sauce in a bowl until the sugar dissolves. This blend of ingredients creates a perfectly balanced sauce that is sweet, tangy, and umami-packed—exactly what gives this Beijing Beef Recipe its signature flavor.
Step 3: Fry the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches to avoid overcrowding; each batch should cook for about 3 to 4 minutes until the exterior is crispy and browned. Transfer the cooked beef to a paper towel-lined plate to drain any excess oil. This crispy step is crucial—without it, the dish won’t have that crave-worthy texture.
Step 4: Sauté the Vegetables
Using the same pan, add the remaining tablespoon of oil and toss in the red bell pepper strips and sliced onions. Stir-fry them for 2 to 3 minutes until they soften slightly but keep a bit of crunch. Then add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant, ensuring the aromatics fully awaken your senses.
Step 5: Combine and Simmer
Pour the prepared sauce into the pan, bringing it to a simmer. Let it cook for 2 to 3 minutes until the sauce thickens and glazes the vegetables. Return the crispy beef to the pan and toss everything to coat the beef thoroughly. Let it cook for another 2 minutes to marry all the flavors and heat everything through perfectly.
How to Serve Beijing Beef Recipe
Garnishes
A simple sprinkle of chopped green onions finishes this dish beautifully, adding a fresh, mild onion flavor and a pop of bright green that makes the dish even more inviting. This garnish gives a lovely contrast to the deep flavors and rich sauce.
Side Dishes
Beijing Beef pairs wonderfully with fluffy steamed white rice or fragrant jasmine rice, which soaks up every bit of that delicious sauce. For a lighter option, serve alongside stir-fried or steamed vegetables like broccoli, snap peas, or bok choy to add more color, nutrition, and texture to the meal.
Creative Ways to Present
Try serving the Beijing Beef in lettuce cups for a fun, handheld twist that adds crunch and freshness. You can also plate it in a bowl over rice noodles or toss with crispy wonton strips for different textures. Getting creative in presentation can make this classic recipe even more enjoyable for your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Beijing Beef in an airtight container and refrigerate for up to 3 days. The flavors will intensify overnight, making it an excellent next-day meal that reheats beautifully.
Freezing
If you want to keep it longer, freeze the dish in a freezer-safe container for up to 2 months. To preserve texture, it’s best to freeze the beef and sauce together but keep fresh vegetables separate if possible.
Reheating
Reheat leftovers in a skillet over medium heat until warmed through, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving to maintain that crispy texture as much as possible.
FAQs
Can I use a different cut of beef for Beijing Beef Recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, sirloin or skirt steak can be great alternatives. Just make sure to slice thinly against the grain for the best texture.
Is it necessary to fry the beef, or can I pan-fry or air-fry it?
You can definitely pan-fry or air-fry the beef as a healthier alternative. Just cook until crispy and golden, though frying in oil gives the most authentic texture associated with Beijing Beef.
How can I adjust the spice level?
The chili garlic sauce is optional and can be added to taste. If you prefer it milder, start with less or omit it entirely without sacrificing flavor.
What can I substitute for hoisin or oyster sauce?
If you don’t have these on hand, you can use a combination of soy sauce with a touch of brown sugar or molasses for sweetness, though the flavor won’t be quite the same. These sauces add a unique depth that’s worth having if you can find them.
Is this recipe gluten-free?
The traditional soy sauce contains gluten, so swap it with tamari or a gluten-free soy sauce alternative to make this Beijing Beef Recipe gluten-free.
Final Thoughts
This Beijing Beef Recipe is truly a star that deserves a spot in your recipe rotation. Its irresistible crispy beef and a perfectly balanced sauce will have everyone asking for seconds and even thirds. Easy to make, bursting with flavor, and versatile enough for all kinds of gatherings, this dish brings a touch of your favorite Chinese takeout right to your kitchen. Dive in and enjoy every savory, sweet, and tangy bite!
Print
Beijing Beef Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirfrying
- Cuisine: Chinese-American
Description
A flavorful Beijing Beef recipe featuring crispy battered flank steak stir-fried with a tangy, sweet, and slightly spicy sauce made from ketchup, hoisin, and soy. This Chinese-American classic is easy to prepare at home and perfect for serving over rice for a satisfying meal.
Ingredients
Beef and Coating
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup sugar
- 1/3 cup ketchup
- 1/4 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce (optional for heat)
Vegetables and Aromatics
- 1 red bell pepper, sliced into strips
- 1/2 white onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Other
- 2 tablespoons vegetable oil for frying
- 1 tablespoon green onions, chopped (for garnish)
Instructions
- Prepare the beef coating: In a bowl, toss the thinly sliced flank steak with cornstarch until each piece is evenly coated. Set aside to allow the coating to adhere.
- Make the sauce: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, sugar, ketchup, water, hoisin sauce, oyster sauce, and chili garlic sauce (if using). Set this flavorful mixture aside.
- Fry the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef slices in batches to avoid overcrowding and fry each batch for 3–4 minutes until they are crispy and browned. Remove the cooked beef onto a plate lined with paper towels to drain excess oil.
- Cook the vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Stir-fry the red bell pepper strips and sliced onion for 2–3 minutes until they begin to soften but still retain some crunch.
- Add aromatics: Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer the sauce: Pour the prepared sauce mixture into the pan with the vegetables. Bring it to a gentle simmer and cook for 2–3 minutes until the sauce thickens slightly, coating the vegetables beautifully.
- Combine beef and sauce: Return the crispy beef to the pan and toss everything thoroughly so that the beef is well coated with the sauce and mixed with the vegetables. Cook for another 2 minutes until heated through and the sauce clings to the beef.
- Garnish and serve: Sprinkle chopped green onions over the dish and serve hot, ideally over steamed rice for a complete meal.
Notes
- For a healthier twist, pan-fry or air-fry the beef instead of deep frying.
- Adjust or omit the chili garlic sauce according to your preferred spice level.
- You can substitute flank steak with sirloin or skirt steak as alternatives.
