Beijing Beef
Equipment
-
Frying Pan
-
Mixing Bowls
-
Pot (for frying)
Ingredients
Beef & Marinade
- 1 lb beef, thinly sliced (flank steak, sirloin, or similar)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch, plus extra 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
-
Combine the thinly sliced beef with sesame oil, soy sauce, and 2 tablespoons cornstarch. Marinate for 15 minutes.
-
While the beef marinates, cut the onion into thick wedges and the red bell pepper into chunks.
-
Heat oil to about 375°F (190°C). Just before frying, add extra cornstarch to the beef and toss until well coated.
-
Fry the beef in batches until golden and crispy, about 5 minutes per batch. Remove and drain on paper towels.
-
In a separate pan or wok, heat a small amount of oil and stir-fry the onions and bell peppers until slightly softened.
-
Add the soy sauce, oyster sauce, hoisin, rice vinegar, ketchup, brown sugar, and red pepper flakes. Simmer until the sauce thickens slightly.
-
Return the crispy beef to the pan and toss to coat each piece evenly with the sauce.
-
Serve immediately over steamed rice or enjoy on its own.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why I Love This Beijing Beef
My favorite at Panda Express was this Beijing Beef — it hits the right balance of savory, sweet, and a hint of heat. The crispy, thinly sliced beef pairs perfectly with the glossy sauce and tender vegetables. This recipe recreates that classic profile at home, giving you takeout flavor without leaving the kitchen. Whether you want a quick weeknight meal or a satisfying dinner, this version is flavorful and simple to prepare.
How To Get The Perfect Beijing Beef
The secret is the crispy coating on the beef and fresh vegetables. Coat the beef with extra cornstarch right before frying to create a light, crunchy exterior that stands up to the sauce. Use fresh onions and bell peppers for texture and brightness. These small steps lift the dish from good to restaurant-quality at home.
What You’ll Need to Make Beijing Beef
Beef & Marinade
- 1 lb beef (flank steak or similar), thinly sliced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch (plus extra 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 (adjust 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 the beef marinates, chop the onion and bell pepper into large pieces.
Heat oil in a pot to 375°F (190°C). Right before frying, toss the beef with additional cornstarch until evenly coated.
Fry the beef in small batches for about 5 minutes, or until golden and crispy. Drain on paper towels.
In a wok or skillet, heat a little oil and stir-fry the onions and peppers until slightly softened. Add soy sauce, oyster sauce, hoisin, rice vinegar, ketchup, brown sugar, and red pepper flakes. Simmer until the sauce begins to thicken.
Add the fried beef back to the pan and toss until every piece is coated in sauce.
Serve hot over steamed rice or enjoy on its own.
Tips & Variations
If you want more heat, add fresh chilies to the sauce instead of dried flakes. To keep the beef crisp, serve immediately after tossing with sauce. If you prefer not to deep fry, shallow-fry the beef in a skillet, turning halfway through until golden.
Frequently Asked Questions
What kind of beef should I use?
Flank steak or sirloin are excellent choices. They stay tender, absorb the marinade, and are easy to slice thinly across the grain.
Can I make this ahead of time?
You can prepare the beef and sauce ahead, but for the crispiest result fry and toss the beef right before serving. Reheating will soften the coating.
Is Beijing Beef spicy?
It has mild heat from red pepper flakes, but you can reduce or omit them to make the dish milder or add fresh chilies for more spice.
How do I keep the beef crispy?
Fry in hot oil (about 375°F), avoid crowding the pan, and only combine with the sauce when ready to serve.
Try These Next
• For another rich pork dish, try Caramelized Pork Belly.
• If you want more beef options, try Steak Frites.
• For a different crispy beef preparation, try Sticky Crispy Beef.