Print

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

Crispy Beijing beef in a glossy, tangy-sweet sauce served over white rice, topped with red bell peppers and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant image showcases a delicious serving of Beijing Beef, featuring golden-fried beef strips coated in a glossy, sweet-and-spicy sauce. The dish is served over a bed of steamed white rice and garnished with red bell peppers and chopped green onions. A flavorful favorite from Chinese-American cuisine, perfect for takeout-style dinners at home.

Ingredients

Scale

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

Instructions

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.

Find it online: https://foodiesavory.com/2025/05/06/beijing-beef/