Delicious plate of Beijing Beef with tender strips of beef in a savory sauce

Beijing Beef

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Why Make This Recipe

Beijing Beef is a delicious dish that brings the flavors of Chinese cuisine to your dinner table. Its tender meat and vibrant veggies are coated in a sweet and spicy sauce that tantalizes your taste buds. This recipe is perfect for a quick weeknight meal or for impressing guests with your cooking skills. Plus, it pairs wonderfully with rice, making it a complete meal in no time!

How to Make Beijing Beef

Ingredients:

  • 1 lb flank steak (cut into 1/4" strips)
  • 1/4 tsp baking soda
  • 1 tsp white pepper
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 egg white (beaten)
  • 3 cups neutral oil (for frying)
  • 1 red bell pepper (cut into 2" pieces)
  • 1 small white onion (cut into 2" pieces)
  • 2 cloves garlic (minced)
  • 1/2 cup water
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 3 tbsp oyster sauce
  • 1/4 cup sugar
  • 3 tbsp sriracha (adjust if you prefer less spicy)
  • 2 tbsp ketchup
  • 2 tbsp distilled white vinegar
  • 1 tbsp cornstarch
  • 1 tbsp water

Directions:

  1. Slice the flank steak against the grain and marinate it with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Let it sit in the fridge for 30 minutes.
  2. While the beef marinates, cut the red bell pepper and white onion into 2" pieces. Chop the garlic as well.
  3. In a bowl, mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to make the sauce.
  4. Dust the marinated beef with cornstarch. In a frying pan, heat the neutral oil to 350°F and fry the beef for about 3-4 minutes or until golden brown.
  5. In another pan, sauté the vegetables in 2 tablespoons of neutral oil over high heat for 2 minutes. Then, add the fried beef and the sauce mixture.
  6. Mix everything together, then add the vinegar. Stir well and then add the cornstarch slurry. Cook for another minute to thicken.
  7. Serve with rice and enjoy!

How to Serve Beijing Beef

Beijing Beef is best served hot over a bed of fluffy rice. You can also add a sprinkle of sesame seeds or chopped green onions on top for extra flavor and presentation. This dish can be enjoyed on its own or with a side of steamed vegetables.

How to Store Beijing Beef

Leftovers of Beijing Beef can be stored in an airtight container in the refrigerator for about 3-4 days. When you are ready to eat, simply reheat it in a pan over medium heat or in the microwave until warmed through.

Tips to Make Beijing Beef

  • Ensure the oil is hot enough before frying the beef to get that perfect golden brown color and crispy texture.
  • Do not overcrowd the pan while frying; it can lower the oil temperature and lead to soggy beef.
  • Feel free to adjust the spice levels by adding more or less sriracha based on your preference.

Variation

You can easily customize Beijing Beef by adding different vegetables such as broccoli, snap peas, or carrots. For a vegetarian option, consider using tofu instead of beef.

FAQs

1. Can I use another type of meat for this recipe?
Yes, you can use chicken, pork, or even shrimp if you prefer.

2. What can I replace hoisin sauce with?
If you don’t have hoisin sauce, you can use a mix of soy sauce and a bit of sugar as a substitute.

3. How spicy is this dish?
The spice level depends on the amount of sriracha you use. You can adjust it to your taste or omit it for a milder flavor.

Delicious plate of Beijing Beef with tender strips of beef in a savory sauce

Beijing Beef

chef Laya
Beijing Beef is a crispy, slightly spicy, sweet-and-tangy stir-fry. Thin strips of beef are coated, fried until crunchy, and then tossed with bell peppers, onions, garlic, and a sticky sauce (ketchup, hoisin, vinegar, sugar, chili) for a takeout-style American-Chinese favorite.
Print Recipes Pin Recipe
Prepr Time 30 minutes
Cooking Time 15 minutes
ToTal Time 45 minutes
kitchen American, Chinese
Serving 4

Ingredients
  

  • 1 lb flank steak cut into 1/4″ strips
  • 1/4 tsp baking soda
  • 1 tsp white pepper
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 egg white beaten
  • 3 cups neutral oil for frying
  • 1 red bell pepper cut into 2″ pieces
  • 1 small white onion cut into 2″ pieces
  • 2 cloves garlic minced
  • 1/2 cup water
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 3 tbsp oyster sauce
  • 1/4 cup sugar
  • 3 tbsp sriracha adjust if you prefer less spicy
  • 2 tbsp ketchup
  • 2 tbsp distilled white vinegar
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions
 

  • Slice the flank steak against the grain and marinate it with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Let it sit in the fridge for 30 minutes.
  • While the beef marinates, cut the red bell pepper and white onion into 2″ pieces. Chop the garlic as well.
  • In a bowl, mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to make the sauce.
  • Dust the marinated beef with cornstarch. In a frying pan, heat the neutral oil to 350°F and fry the beef for about 3-4 minutes or until golden brown.
  • In another pan, sauté the vegetables in 2 tablespoons of neutral oil over high heat for 2 minutes. Then, add the fried beef and the sauce mixture.
  • Mix everything together, then add the vinegar. Stir well and then add the cornstarch slurry. Cook for another minute to thicken.
  • Serve with rice and enjoy!

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