Name: Beijing Beef Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese-American
Ingredients: 12 ounces beef steak (ribeye, sirloin, or flank), cut into thin strips against the grain; 2 tablespoons low-sodium soy sauce; ¼ teaspoon ground white pepper; ½ teaspoon baking soda; 2 teaspoons sesame oil; ½ teaspoon sugar; ½ teaspoon Chinese five-spice powder; 3 tablespoons rice vinegar; ⅓ cup packed brown sugar; ⅓ cup ketchup; 1 tablespoon tomato paste; 2 tablespoons hoisin sauce (or oyster sauce); 1 teaspoon cornstarch; 2 tablespoons low-sodium soy sauce; 2 large egg whites; 1 cup cornstarch; Vegetable oil, for frying; 2 tablespoons peanut oil; 3 cloves garlic, minced; 1 medium onion, cut into 1-inch pieces; 1 large bell pepper, cut into 1-inch pieces; 1 red chili pepper, thinly sliced; Cooked rice or noodles, for serving

This Beijing Beef is a delicious and easy-to-make dish that’s perfect for a quick weeknight meal or a fun weekend dinner. Crispy beef strips are coated in a sweet and savory sauce, making for a satisfying and flavorful dish that rivals your favorite takeout.

Why You’ll Love This Recipe

Flavorful and Crispy: The beef is perfectly crispy, thanks to the cornstarch coating, and the sauce is a delicious balance of sweet, savory, and tangy flavors.
Easy to Make: With simple ingredients and straightforward instructions, this dish is surprisingly easy to prepare.
Better Than Takeout: You can control the quality of ingredients and customize the flavor to your liking.

Ingredients

Here’s what you’ll need to create this delicious Beijing Beef:

For the Stir Fry:

Egg whites: Used to tenderize the beef and create a light coating.
Cornstarch: Used to create a crispy coating for the beef.
Vegetable oil: For frying the beef. Use an oil with a high smoke point, such as vegetable or peanut oil.
Peanut oil: For stir-frying the vegetables.
Garlic: Minced, for aromatic depth.
Onion: Cut into 1-inch pieces, for flavor and texture.
Bell pepper: Cut into 1-inch pieces, for color, sweetness, and crunch.
Red chili pepper: Thinly sliced, adds a touch of heat. Adjust the amount to your spice preference.

For the Beef Marinade:

Beef steak: Such as ribeye, sirloin, or flank, cut into thin strips against the grain.
Low sodium soy sauce: Adds a salty and umami flavor to the marinade.
White pepper: Adds a subtle spice.
Baking soda: Helps to tenderize the beef.
Sesame oil: Adds a nutty aroma and flavor.
Sugar: Adds a touch of sweetness.
Chinese five spice: Adds a complex blend of warm spices.

For the Sweet and Sour Sauce:

Rice vinegar: Adds a tangy flavor.
Brown sugar: Packed, adds sweetness and depth of flavor.
Ketchup: Adds sweetness and a tangy flavor.
Tomato paste: Adds a concentrated tomato flavor.
Hoisin sauce or oyster sauce: Adds a sweet and savory flavor with a hint of umami.
Cornstarch: Used to thicken the sauce.
Low sodium soy sauce: Adds a salty and umami flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Beijing Beef

Step 1: Marinate the Beef

In a small bowl, combine all the beef marinade ingredients: beef strips, soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five spice. Mix well, cover the bowl with plastic wrap, and refrigerate for 15 minutes to allow the beef to marinate and tenderize.

Step 2: Make the Sweet and Sour Sauce

In another small bowl, whisk together all the sweet and sour sauce ingredients: rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce (or oyster sauce), cornstarch, and soy sauce.

Step 3: Prepare the Beef for Frying

Add the egg whites to the marinated beef and mix well. Spread the cornstarch in a large shallow dish. Dredge the beef strips in the cornstarch, making sure they are fully coated.

Step 4: Fry the Beef

Heat about 1 inch of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (177°C). Add the beef strips to the hot oil in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes, or until crispy and brown. Transfer the fried beef to a plate lined with paper towels to drain any excess oil.

Step 5: Stir-fry the Vegetables

Drain the oil from the wok and add the 2 tablespoons of peanut oil. Heat over medium heat. Add the minced garlic and stir-fry for 30 seconds, or until fragrant. Add the onion and bell pepper pieces to the wok and cook for another 1-2 minutes, or until slightly softened.

Step 6: Finish and Serve

Pour the sweet and sour sauce into the wok and stir to combine with the vegetables. Cook until the sauce thickens, stirring constantly. Add the fried beef and sliced chili peppers to the wok and toss well to coat the beef in the sauce. Transfer the Beijing Beef to a serving plate and serve immediately with rice or noodles.

Pro Tips for Making the Recipe

Use a wok or large skillet: If you don’t have a wok, you can use a large nonstick skillet instead. Make sure the pan is large enough to comfortably stir-fry all the ingredients.
Cook the beef in batches: Frying the beef in batches prevents overcrowding and ensures that the beef becomes crispy.
Monitor the oil temperature: Use a digital cooking thermometer to ensure the oil is at the correct temperature (350°F) for frying the beef.

How to Serve Beijing Beef

With Rice: Serve the Beijing Beef over a bed of steamed white or brown rice.
With Noodles: You can also serve it over noodles, such as lo mein or chow mein.
With Vegetables: Add steamed or stir-fried vegetables for a complete and balanced meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through. You can also reheat the beef separately in the oven or air fryer to maintain its crispiness.

FAQs

Can I use a different cut of beef?
While flank steak, sirloin, and ribeye are ideal for their tenderness and quick cooking time, you can experiment with other cuts of beef that are suitable for stir-frying.

Can I make this dish gluten-free?
Yes, you can use gluten-free tamari instead of soy sauce and make sure to use gluten-free cornstarch.

Can I make this dish vegetarian?
Yes, you can substitute the beef with tofu or tempeh. Press the tofu or tempeh to remove excess moisture before marinating and cooking.

How can I make this dish spicier?
Add more red chili flakes or use a spicier chili garlic sauce.

There you have it! A delicious and easy-to-make recipe for Beijing Beef that’s perfect for any occasion. Enjoy!

Stacy Corbo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Beijing Beef Recipe