Beijing Beef
Equipment
Ingredients
Beef & Marinade
- 1 lb beef, thinly sliced, see note 1
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch, plus another 4 tbsp for coating
- Neutral oil, for frying
Beijing Beef Sauce
- 1 onion, cut into thick wedges
- 1 red bell pepper, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp ketchup
- 2 tbsp brown sugar
- ½ –1 tsp red pepper flakes, to taste
Optional Garnish
- Rice, for serving
Instructions
- Marinate your thinly sliced beef with sesame oil, soy sauce, and cornstarch for 15 minutes.
- While the beef marinates, cut your onion into thick wedges and do the same with your red bell pepper.
- Heat your oil to 375°F (190°C). Right before frying, add a little more cornstarch to the beef and toss until well coated.
- Fry the beef in batches until golden and crispy, about 5 minutes, then remove and set aside.
- Add oil to a pan and add your onions and bell peppers, cooking until just slightly softened.
- Add soy sauce, oyster sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, and red pepper flakes. Simmer until the sauce starts to thicken.
- Add your crispy beef back into the pan and toss until every piece is well coated in the sauce.
- Serve over a fresh bowl of rice or enjoy it on its own.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Love This Beijing Beef
My favorite at Panda Express was never the famous Orange Chicken, it was actually this Beijing Beef! For me, it always hit the right notes of savory, sweet, and spicy, which paired perfectly with the rich, crispy beef. I’m proud to say that this recipe actually replicates that exact taste profile super well! You still get all the notes of the Chinese American classic, but in the comfort of your own home! Whether you’re craving takeout but are too lazy to go out, or you just want a tasty meal, this version delivers that with both flavor and ease!
How To Get The Perfect Beijing Beef
I think the key to a great Beijing Beef is the crispy beef! I highly recommend coating the beef in another layer of cornstarch right before frying because it creates that light and crispy outside that holds up to the thick sauce. Additionally, in order to create the best tasting sauce, you need to use fresh peppers and onions because it creates that bite that balances the sauce perfectly. With just those two extra steps in mind, (which I know takes a little more effort) you’ll create a restaurant quality dish in your home. I promise!
What You’ll Need to Make Beijing Beef
Beef & Marinade
- 1 lb beef (I used flank steak), thinly sliced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch (plus more for coating)
Beijing Beef Sauce
- 1 onion, cut into thick wedges
- 1 red bell pepper, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp ketchup
- 2 tbsp brown sugar
- ½–1 tsp red pepper flakes (to taste)
Optional Garnish
- Steamed rice, for serving
How to Make Beijing Beef
Marinate the beef in sesame oil, soy sauce, and cornstarch for 15 minutes.
While it marinates, prep the veggies by chopping the onion and bell pepper into large chunks.
Heat oil in a pot to 375°F (190°C). Right before frying, toss the beef with additional cornstarch until well coated.
Fry beef in small batches for about 5 minutes or until crispy and golden. Transfer to a paper towel-lined plate.
In a separate pan or wok, heat a small amount of oil and stir-fry the onions and peppers until slightly softened. Add soy sauce, oyster sauce, hoisin sauce, vinegar, ketchup, brown sugar, and red pepper flakes. Simmer until thickened.
Toss in the fried beef and stir until every piece is coated in the sauce.
Serve hot over a bowl of rice or on its own.
Tips & Variations
If you want an even spicier sauce, I love to add fresh chilies to the sauce instead of dried chili flakes!
In order to keep the beef as crispy as possible, serve the dish immediately and enjoy!
If you don’t want to deep fry, shallow fry the beef in a pan and flip halfway through the 5 minute cooking time!
Frequently Asked Questions
What kind of beef should I use?
Flank steak and sirloin are both great choices! They stay tender, absorb flavor quickly, and are relatively lean. I recommend slicing them against the grain to give your beef the best texture.
Can I make this ahead of time?
You can prep the beef and sauce ahead, but for the best texture, fry and toss the beef right before serving. Reheated sauce will make the coating soggy.
Is Beijing Beef spicy?
It has a little bit of heat from the red pepper flakes (it was originally made that way), but it’s easy to adjust. You can make it kid-friendly by skipping the chilies all together!
How do I keep the beef crispy?
Fry in hot oil (375°F), avoid crowding the pan, and only toss with sauce once you’re ready to eat it. Following these tips will guarantee a crispy Beijing Beef!
Try These Next
• Want something just as comforting? Try my Caramelized Pork Belly!
• Craving another beef dish? My Steak Frites!
• Looking for another crispy beef dish? Don’t miss my Sticky Crispy Beef!
