Beijing Beef: A Sweet, Spicy, and Crispy Chinese Takeout Favorite You Can Make at Home

If you’ve ever found yourself craving that sweet, tangy, slightly spicy beef dish from Panda Express, you’re in the right place. Beijing Beef is one of those iconic takeout favorites that hits every flavor note—crispy strips of beef tossed in a glossy, vibrant red sauce packed with garlic, ginger, and just the right amount of heat.

And guess what? You can make it at home. In fact, you should make it at home.

This version of Beijing Beef is better than takeout, and it’s surprisingly easy to pull off with pantry staples, a hot pan, and a little love. It’s crispy. It’s sticky. It’s full of bold flavor. And yes—it’s absolutely delicious over rice.

Let’s get cooking.

Why You’ll Love This Beijing Beef Recipe

It’s a Takeout Classic

Now you can enjoy that famous Panda Express-style Beijing Beef whenever you want—no line, no wait.

Ultra-Crispy Beef

Thin strips of beef are coated in cornstarch and flash-fried to golden perfection.

Bold, Balanced Sauce

The sweet-spicy sauce is made from scratch with garlic, soy, vinegar, and ketchup. No bottle required.

Family Favorite

Kids love the sweetness. Adults love the complexity. Everyone asks for seconds.

Ready in 30 Minutes

With a little prep and a hot pan, this comes together faster than delivery.

Ingredients (With Exact Measurements)

This recipe serves 4 hungry people.

For the Crispy Beef

• 1 pound flank steak or sirloin, thinly sliced against the grain
• 1 large egg
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups vegetable oil, for frying

For the Sauce

• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 ½ tablespoons hoisin sauce
• 2 tablespoons white vinegar or rice vinegar
• 3 tablespoons brown sugar
• ½ teaspoon red pepper flakes (optional)
• ½ cup water
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

For the Stir-Fry

• 1 tablespoon vegetable oil
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• ½ small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced

How to Make Beijing Beef at Home

Step 1: Slice and Marinate the Beef

• Slice the steak into thin strips against the grain.
• Pat dry and place in a bowl.
• Toss with egg, salt, and pepper.
• Add cornstarch and flour. Mix until beef is coated.

Step 2: Fry the Beef

• Heat oil in a deep skillet or wok over medium-high heat.
• Fry beef in small batches for 3–4 minutes until golden and crispy.
• Remove to a paper towel-lined plate. Set aside.

Step 3: Stir-Fry the Veggies

• In a clean wok or large pan, heat 1 tablespoon of oil.
• Add sliced onions and peppers. Stir-fry for 2–3 minutes.
• Add garlic and ginger. Cook for another 30 seconds.

Step 4: Make the Sauce

• In a small bowl, whisk together ketchup, soy sauce, hoisin, vinegar, brown sugar, red pepper flakes, and water.
• Pour into the pan with the veggies. Bring to a simmer.
• Stir in cornstarch slurry and cook for 1–2 minutes until thickened.

Step 5: Combine and Toss

• Add crispy beef back into the pan.
• Toss everything together until beef is well-coated in sauce.
• Serve immediately over steamed rice or noodles.

Best Sides to Serve With Beijing Beef

This bold and saucy dish pairs well with a variety of classic sides.

Starches

• Steamed jasmine rice
• Fried rice
• White or brown rice
• Lo mein or rice noodles

Veggies

• Steamed broccoli
• Garlic bok choy
• Sautéed green beans
• Stir-fried cabbage

Appetizers

• Egg rolls
• Potstickers
• Spring rolls
• Wonton soup

Flavor Variations and Substitutions

Here’s how to customize your Beijing Beef to suit your preferences:

Make It Spicier

• Add chili garlic sauce
• Use more red pepper flakes or fresh chili slices
• Stir in a dash of Sriracha

Make It Sweeter

• Increase brown sugar
• Add a splash of orange juice or honey

Make It Healthier

• Pan-sear instead of deep-fry
• Use less sugar
• Serve over cauliflower rice or lettuce cups

Swap the Protein

• Use chicken, tofu, or even pork instead of beef
• Shrimp also works well for a seafood twist

Tips for Perfect Beijing Beef

Use the Right Cut

Flank steak is ideal for stir-fry—tender, flavorful, and easy to slice thin.

Slice Against the Grain

This makes the beef more tender and chewable.

Fry in Batches

Don’t overcrowd the pan—too much beef at once will steam instead of crisp.

Use High Heat

For a good sear and quick cooking, keep your wok hot.

Don’t Overcook the Sauce

Simmer just until thickened. Too long and it can get too sticky.

How to Store and Reheat

Storing Leftovers

• Let cool completely
• Store in an airtight container in the fridge for up to 3 days

Freezing

• Freeze beef and sauce separately for best texture
• Freeze up to 2 months
• Thaw in fridge overnight

Reheating

• Skillet: Reheat over medium heat with a splash of water
• Microwave: Use 50% power to keep beef from turning rubbery
• Air fryer: Re-crisps the beef (without sauce)

Meal Prep Tips

You can make this meal ahead to save time on busy nights.

• Cook beef and sauce separately
• Store them in different containers
• Combine and reheat in a skillet when ready to eat

It’s also a great lunch option—just pack it with rice and reheat at work.

What Makes Beijing Beef Different From Other Stir-Fries?

Beijing Beef stands out for a few reasons:

• Crispy beef instead of stir-fried or boiled
• Sweet and tangy sauce with a tomato-ketchup base
• A thicker, glossier sauce compared to typical soy-based stir-fries
• A mild kick that balances perfectly with sweetness

If you like orange chicken or Mongolian beef, this is your new favorite.

Conclusion: Better-Than-Takeout Beijing Beef at Home

Beijing Beef brings together everything we love about Chinese-American takeout—crispy textures, bold flavors, and sweet-savory balance. This homemade version gives you full control over ingredients, spice level, and portion size.

It’s an easy dinner that feels special, satisfies the whole family, and makes your kitchen smell absolutely amazing. Once you master this one, you may never crave the takeout box again.

Make it tonight and watch it disappear—fast.

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FAQs

1. What cut of beef is best for Beijing Beef?

Flank steak is ideal. It’s tender and easy to slice thinly. Sirloin or skirt steak also work well.

2. Can I make this gluten-free?

Yes! Use tamari instead of soy sauce and ensure all sauces (like hoisin) are gluten-free. Also, check the ketchup and vinegar labels.

3. Is Beijing Beef spicy?

It has a mild heat. You can add more or less chili depending on your preference. Kids may prefer it without red pepper flakes.

4. Can I use chicken instead of beef?

Absolutely. Use boneless chicken thighs or breasts. Slice thin, batter, and fry the same way as the beef.

5. Can I bake instead of frying the beef?

You can try oven-baking or air frying for a lighter option, though it won’t be as crispy as deep-fried.

6. What’s in the sauce?

It’s a mix of ketchup, soy sauce, hoisin, vinegar, brown sugar, garlic, and ginger. It’s sweet, tangy, and savory all in one.

7. How do I reheat it without losing the crispiness?

Reheat the beef separately in an air fryer or skillet. Warm the sauce in a pan and toss together at the last minute.

8. Can I add more vegetables?

Yes! Bell peppers, onions, broccoli, snap peas, and carrots all work beautifully in this dish.

9. What’s the difference between Beijing Beef and Mongolian Beef?

Mongolian beef has a soy-based sauce and no breading. Beijing beef is fried and coated in a sweet, tangy tomato-based sauce.

10. How long does it take to make?

From start to finish, about 30 minutes—including prep, frying, and sauce making.