Name: Beijing Beef Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese-American
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 to preference); 2 tbsp ketchup; 2 tbsp distilled white vinegar; 1 tbsp cornstarch; 1 tbsp water (for slurry)

Jump to Recipe

If you are craving a dish full of bold flavors, crispy textures, and that perfect balance of sweet and spicy, you absolutely must try this Beijing Beef Recipe. This classic takeout favorite, with its golden, crunchy beef strips and vibrant veggies tossed in a tangy, savory sauce, feels like a treat from the very first bite. What makes this Beijing Beef Recipe so special is how simple ingredients come together in such a magical way, delivering an irresistible combination that’s surprisingly easy to create at home. Trust me, once you make it, it might just become your new go-to dinner!

The dish shows several pieces of dark brown, shiny beef coated in a thick sauce, mixed with bright orange bell pepper chunks and pale brown onion slices scattered throughout. All ingredients are placed closely together on a white plate with a colorful Greek key patterned rim. The beef pieces have a rich, textured surface and the vegetables look soft and juicy. The plate is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Beijing Beef Recipe plays a crucial role, from creating crispy, tender beef strips to adding fresh crunch and that saucy, flavorful coating that makes the dish sing. The list might look long, but each item is easy to find and essential for achieving the authentic taste you’re after.

Flank steak (1 lb, cut into 1/4″ strips): The perfect cut for tender and flavorful beef that crisps up beautifully when fried.
Baking soda (1/4 tsp): Helps tenderize the beef for an extra succulent bite.
White pepper (1 tsp): Adds gentle heat without overpowering the dish.
Soy sauce (1 tbsp plus 2 tbsp for sauce): Brings that mouthwatering saltiness and umami depth.
Cornstarch (2 tbsp plus 1 tbsp for slurry): Coats the beef for a crisp exterior and thickens the sauce perfectly.
Egg white (1, beaten): Binds the coating to the beef for that satisfying crunch.
Neutral oil (3 cups for frying, plus 2 tbsp for sautéing): Oil with a high smoke point ensures perfect frying and sautéing without any burnt flavors.
Red bell pepper (1, cut into 2″ pieces): Adds vibrant color and sweet crunch to balance the savory beef.
Small white onion (1, cut into 2″ pieces): Brings a mild sharpness and softness when sautéed.
Garlic (2 cloves, minced): Essential aromatic that infuses the dish with depth and warmth.
Hoisin sauce (1/4 cup): Adds sweetness and complexity that elevate the sauce.
Oyster sauce (3 tbsp): Contributes irresistibly rich, savory notes.
Sugar (1/4 cup): Balances out the tang and spice in the sauce with a touch of sweetness.
Sriracha (3 tbsp, adjust to taste): Gives the signature spicy kick for that perfect heat level.
Ketchup (2 tbsp): Adds a hint of tangy sweetness to round out the sauce.
Distilled white vinegar (2 tbsp): Provides brightness and a sharp contrast that livens up the entire dish.
Water (1/2 cup plus 1 tbsp for slurry): Helps to create the perfect sauce consistency and keeps things saucy but not soggy.

How to Make Beijing Beef Recipe

Step 1: Marinate the Beef

Start by slicing your flank steak against the grain into thin 1/4-inch strips for the most tender and flavorful bites. In a bowl, mix the beef strips with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. This marinade works its magic by both tenderizing the beef and coating it with a layer to crisp up beautifully when fried. Let it chill in the fridge for 30 minutes to soak in all those flavors.

Step 2: Prepare Your Vegetables and Sauce

While the beef marinates, chop your red bell pepper and white onion into 2” pieces to keep a satisfying crunch and texture. Mince the garlic finely so it can evenly distribute its aromatic punch throughout the dish. Then, in a separate bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to create the wonderfully balanced sauce that defines this Beijing Beef Recipe.

Step 3: Fry the Beef

Once marinated, dust the beef strips lightly with cornstarch to help achieve that unbeatable crispiness. Heat neutral oil in a deep pan to 350°F and fry the beef in batches for 3-4 minutes or until it turns golden brown and crunchy. Transfer the cooked beef onto paper towels to drain off excess oil—this step ensures your beef stays crisp and not greasy.

Step 4: Sauté Vegetables and Combine

In a separate pan, add 2 tablespoons of neutral oil and sauté your bell peppers, onions, and garlic over high heat for about 2 minutes. You want your veggies to soften slightly while maintaining their crunch and bright color. Now, add your crispy fried beef and pour in the sauce mixture, tossing everything together to coat evenly.

Step 5: Thicken the Sauce and Finish

Mix together 1 tablespoon each of cornstarch and water to create a slurry, then stir it into the pan alongside 2 tablespoons of white vinegar. The sauce will start to thicken quickly and glisten as it coats the beef and vegetables perfectly. Give it a final toss for about one minute, then remove from heat, ready to serve with your favorite rice or noodles.

How to Serve Beijing Beef Recipe

Garnishes

For a final touch, consider sprinkling thinly sliced green onions or toasted sesame seeds over your Beijing Beef Recipe. These little extras add fresh, nutty flavors and a bit of texture contrast that elevate every mouthful. A wedge of lime on the side can also add a zesty brightness if you like to play with citrus notes.

Side Dishes

The easiest and most classic way to enjoy this dish is over plain steamed jasmine or white rice, allowing the rich, saucy beef to shine. For a more colorful meal, try serving it alongside stir-fried Bok choy or simple garlic green beans. Fried rice or vegetable lo mein also pair beautifully for a fuller experience.

Creative Ways to Present

Want to impress your friends? Serve your Beijing Beef Recipe in lettuce wraps, letting guests scoop up crunchy beef and veggies for a fresh and handheld delight. Alternatively, pile the beef over a bed of crunchy Asian slaw for a contrast of textures or even inside fluffy bao buns for a fun twist on traditional flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Beijing Beef Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, giving you a perfect quick meal option for busy days without sacrificing flavor or texture.

Freezing

Freezing Beijing Beef is possible, but keep in mind the texture of the fried beef might change slightly upon thawing. To freeze, place cooled beef and sauce separately in sealed containers or freezer bags. Use within 1-2 months for the best taste and quality.

Reheating

The best way to reheat Beijing Beef is in an air fryer at 350°F for 6-8 minutes. This method crisps the beef back up and lets the sauce deepen in flavor by caramelizing a bit more. Alternatively, warming it gently in the oven for 10-15 minutes works well, but avoid microwaving unless you need a super quick heat-up, as it can leave the beef soggy.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with sirloin or skirt steak. Just make sure to slice thinly against the grain for the best texture in this Beijing Beef Recipe.

How spicy is this dish?

The heat level depends on how much sriracha you add. The recipe calls for 3 tablespoons but feel free to adjust up or down to suit your spice tolerance—this dish is easily customizable!

Is it possible to make this gluten-free?

Yes! Swap out regular soy sauce for tamari or another gluten-free soy sauce alternative, and double-check your oyster and hoisin sauces to ensure they are gluten-free brands. This way, you won’t miss any of the authentic flavor of the Beijing Beef Recipe.

Can I make this recipe ahead of time?

You can marinate the beef up to a day in advance and keep refrigerated. However, frying and tossing everything together is best done just before serving to maintain that perfect crisp texture and saucy coating.

What should I serve with Beijing Beef if I’m looking for a low-carb option?

Try serving it with cauliflower rice or steamed broccoli to keep the dish low in carbs without missing out on the delicious flavors and textures that make Beijing Beef Recipe so wonderful.

Final Thoughts

This Beijing Beef Recipe is a glorious combination of crunchy, saucy, and spicy all wrapped into one unforgettable dish. It’s one of those recipes that just feels like a special celebration every time you make it, yet it’s simple enough for busy weeknights. I cannot recommend highly enough that you give it a try—you’ll quickly see why it’s such a beloved classic!