Name: Beijing Beef Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, thinly sliced; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 small onion, sliced; 1/4 cup ketchup; 3 tablespoons hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sugar; 1 tablespoon sweet chili sauce; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon red pepper flakes (optional); 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)

Jump to Recipe·Print Recipe

If you’re searching for a homemade classic that brings the best of sweet, tangy, and crispy right to your table, you need to try this Beijing Beef Recipe. Imagine golden-crisp strips of beef tossed with colorful veggies and bathed in a glossy sauce that balances savory, spicy, and sweet—each bite will have you thinking you’ve unlocked a secret menu from your favorite Chinese-American takeout spot. Nothing beats the satisfaction of whipping up a dish this bold and flavorful in your own kitchen!

Ingredients You’ll Need

There’s something magical about turning simple ingredients into a show-stopping dish. Each element of this Beijing Beef Recipe plays an important role, creating the craveable combination of tender beef, vibrant vegetables, and that signature sticky-sweet glaze.

Flank steak, thinly sliced: Choosing flank steak and slicing it thin ensures maximum tenderness and soaks up the flavors perfectly.
Cornstarch: Coating the beef in cornstarch creates that unforgettable crispy exterior when seared.
Vegetable oil: Neutral and high-smoke-point, it’s ideal for stir-frying to get that perfect sizzle!
Red bell pepper, sliced: Brings a pop of juicy sweetness and eye-catching color to the dish.
Small onion, sliced: Adds gentle crunch and a subtle savoriness.
Ketchup: Lays the sweet and tangy foundation for the sauce—don’t swap it out!
Hoisin sauce: Delivers deep umami and just a touch of molasses-like sweetness.
Soy sauce: Rounds out the flavors with rich saltiness—opt for low sodium if you prefer.
Rice vinegar: Brings sharp, bright acidity to keep things lively.
Sugar: Enhances the caramel notes and balances out the acidity in the sauce.
Sweet chili sauce: Adds a wonderful warmth and a pleasant, lingering sweetness.
Garlic, minced: Aromatic and essential—nothing beats the flavor of fresh garlic.
Fresh ginger, grated: Brings zing and warmth, making the sauce truly memorable.
Red pepper flakes (optional): For those who love a little kick, this is your moment to shine!
Cornstarch slurry (cornstarch + water): The secret to that lovely, clingy sauce texture.

How to Make Beijing Beef Recipe

Step 1: Prepare the Beef

Begin by laying out your thinly sliced flank steak in a large bowl. Sprinkle it generously with cornstarch, tossing the strips until they’re evenly coated on all sides. This is the secret to achieving that irresistible crispy bite after searing—so don’t skip this step or rush it!

Step 2: Mix Up the Sauce

In a small mixing bowl, whisk together the ketchup, hoisin sauce, soy sauce, rice vinegar, sugar, sweet chili sauce, minced garlic, grated ginger, and (if you like heat) red pepper flakes. This Beijing Beef Recipe sauce is what gives the dish its signature zing and glossy finish. Keep the cornstarch slurry separate for now—you’ll need it later to thicken everything up to perfection.

Step 3: Sear the Beef

Heat up your vegetable oil in a large skillet or wok over medium-high. Once shimmering hot, add the beef in batches—don’t overcrowd the pan! Sear each piece for about 2 to 3 minutes per side, or until the edges are browned and crispy. This technique ensures every slice stays crunchy, like the best restaurant version. Transfer seared beef to a plate while you finish the rest.

Step 4: Stir-Fry the Vegetables

Using the same pan, toss in your red bell pepper and onion slices. Stir-fry them for three to four minutes, just until they’re starting to soften but still hold a little bite. Next, add the garlic and ginger and stir for 30 seconds, letting those aromatics release their mouthwatering scents.

Step 5: Make It Saucy

Pour the sauce mixture over the sautéed vegetables and bring it to a gentle simmer. Now drizzle in the cornstarch slurry while stirring—this thickens the sauce, turning it luscious and glossy. Let it cook for one to two minutes until you see the sauce clinging to the veggies.

Step 6: Finish with the Beef

Return your crispy beef to the pan and toss everything together so the meat is coated in that sticky, beautiful sauce. Let it cook for an additional minute, just until the beef is heated through and soaking up all the flavors. Serve hot over a bed of steamed rice and enjoy!

How to Serve Beijing Beef Recipe

Garnishes

For extra color and fresh flavor, sprinkle your Beijing Beef Recipe with sliced green onions or sesame seeds right before serving. These little touches add crunch and elevate the dish with almost no extra effort—plus, they look gorgeous on the plate.

Side Dishes

This bold, saucy stir fry is perfect with a big helping of fluffy steamed jasmine or white rice, but it also pairs beautifully with fried rice, chow mein, or even just a crisp cucumber salad. The key is to serve it alongside something that can soak up all the amazing sauce!

Creative Ways to Present

Looking to impress? Try piling Beijing Beef Recipe onto lettuce cups for a lighter twist, or roll it up in warm scallion pancakes street-food style. You can also serve it family-style on a large platter with the veggies artfully arranged for stunning takeout-at-home vibes.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Beijing Beef Recipe (lucky you!), simply let it cool to room temperature and transfer to an airtight container. It will keep in the fridge for up to 3 days, making it a terrific make-ahead meal for busy weeknights.

Freezing

For longer storage, portion the cooled beef and sauce into freezer-friendly containers or zip-top bags. Freeze for up to 2 months. To avoid a soggy texture, freeze the veggies and meat separately if possible, and add the sauce when reheating.

Reheating

When you’re ready to enjoy a second round, reheat the Beijing Beef Recipe in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving for best results, as this can soften the crispy beef—reheating in a pan helps bring back some of that delicious crunch.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is traditional for this Beijing Beef Recipe, you can also use skirt steak or sirloin. Just make sure to slice it thin and across the grain for maximum tenderness.

Is there a way to make it gluten-free?

Yes, just swap the soy sauce for gluten-free tamari and make sure your hoisin sauce is gluten-free. Double-check your other condiments to be certain—all the sweet, sticky flavor, no gluten worries!

How spicy is the Beijing Beef Recipe?

It’s totally customizable! As written, it’s mild with a gentle kick from the optional red pepper flakes and sweet chili sauce. Feel free to increase the spice by adding more chili flakes or a drizzle of Sriracha if you crave extra heat.

Can I make this recipe vegetarian?

You can! Substitute the beef with crispy tofu strips or even mushrooms. The sauce is fantastic with both and delivers the same sweet, tangy punch.

What’s the best way to keep the beef crispy?

Be sure not to overcrowd your pan while searing, and let the beef rest on a wire rack or paper towel after cooking. Add the beef back into the sauce just before serving so it keeps its crunch.

Final Thoughts

This Beijing Beef Recipe is such a treat—from the flavors to the textures, every bite is a little bit of culinary magic. I truly hope you’ll give it a try and bring the irresistible taste of your favorite Chinese-American classic to your home table. If you’re ready for something special, get cooking and let your kitchen become the best takeout spot in town!

Beijing Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy the bold flavors of this Beijing Beef recipe, featuring crispy slices of flank steak coated in a sweet and tangy sauce. Perfect for a quick and delicious Chinese-American meal at home.

Ingredients

Scale

For the Beef:

1 pound flank steak, thinly sliced
1/4 cup cornstarch

For Stir-Fry:

2 tablespoons vegetable oil
1 red bell pepper, sliced
1 small onion, sliced

For the Sauce:

1/4 cup ketchup
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon sweet chili sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper flakes (optional)
2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef: Toss sliced beef with cornstarch until evenly coated and set aside.
Make the Sauce: Whisk together all sauce ingredients except the cornstarch slurry in a small bowl and set aside.
Sear the Beef: Heat vegetable oil in a large skillet or wok, sear the beef until browned and crispy. Remove and set aside.
Stir-Fry: In the same pan, stir-fry bell pepper and onion until tender. Add garlic and ginger, then pour in the sauce. Simmer and thicken with cornstarch slurry.
Combine and Serve: Toss beef in the sauce, cook briefly, then serve hot over steamed rice.