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Beijing Beef Recipe

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★★★★

4 from 39 reviews

Beijing Beef is a popular Chinese-American dish featuring crispy fried flank steak strips tossed in a tangy, spicy, and slightly sweet sauce with bell peppers and onions. This recipe delivers a perfect balance of bold savory flavors with a hint of heat, making it a delicious and satisfying meal that serves four in just 30 minutes.

Ingredients

Scale

Beef Marinade

  • 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

Frying

  • 3 cups neutral oil (for frying)

Vegetables

  • 1 red bell pepper, cut into 2” pieces
  • 1 small white onion, cut into 2” pieces
  • 2 cloves garlic, minced

Sauce

  • 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)

Instructions

  1. Marinate the Beef: Slice the flank steak against the grain into 1/4″ strips. In a bowl, combine the baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Add the steak strips and coat thoroughly. Refrigerate and marinate for 30 minutes to tenderize and flavor the meat.
  2. Prepare Vegetables: While the beef marinates, cut the red bell pepper and white onion into 2″ pieces and mince the garlic cloves. Set aside for later use.
  3. Make the Sauce: In a separate bowl, mix together the soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup until well combined. This will create a flavorful, balanced sauce with spicy and sweet notes.
  4. Fry the Beef: Remove the marinated beef from the refrigerator. Dust the beef strips in additional cornstarch to ensure a crispy coating. Heat the neutral oil in a deep pan or wok to 350°F (175°C). Fry the beef strips in batches for 3-4 minutes or until golden brown and crisp. Drain the fried beef on paper towels to remove excess oil.
  5. Sauté Vegetables and Combine: In a clean pan or wok, heat 2 tablespoons of neutral oil over high heat. Sauté the bell pepper, onion, and minced garlic for 2 minutes, maintaining high heat to keep vegetables crisp-tender. Add the fried beef and pour in the prepared sauce. Stir to coat everything evenly.
  6. Thicken the Sauce: Stir in the distilled white vinegar for acidity. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, then add it to the pan. Stir continuously for about a minute until the sauce thickens and clings to the beef and vegetables.
  7. Serve: Remove from heat and serve hot with steamed rice. Enjoy the crispy, flavorful Beijing Beef immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers in an air fryer at 350°F for 6-8 minutes to crisp up the beef and caramelize the sauce further.
  • Alternatively, reheat in a conventional oven at 350°F for 10-15 minutes.
  • Microwaving is not recommended if you want to preserve the crispy texture, but can be used for quick reheating.

Keywords: Beijing Beef, Chinese beef recipe, crispy beef, sweet and spicy beef, fried flank steak, Chinese-American cuisine

Find it online: https://epicrecipebox.com/beijing-beef-recipe/