If you’re craving a dish that’s bursting with bold flavors and has that perfect balance of crispy, sweet, and tangy, then this Beijing Beef Recipe is about to become your new favorite. This vibrant dish combines tender strips of marinated beef, deep-fried to crunchy perfection, and coated in a luscious, sticky sauce that sings with hints of garlic, vinegar, and a touch of five-spice magic. Every bite feels like a celebration, making it a go-to recipe for busy weeknights or when you want to impress without fuss. Let me walk you through exactly how to create this mouthwatering classic right at home.
Ingredients You’ll Need
These ingredients are simple but essential to capture the true essence of the Beijing Beef Recipe. Each element brings something unique to the table—whether it’s the tender juiciness of the beef, the rich depth of the savory sauce, or the bright crunch of fresh vegetables.
- 12 ounces beef steak (ribeye, sirloin, or flank), cut into thin strips against the grain: Choosing a tender cut ensures the beef stays juicy and flavorful after frying.
- 2 tablespoons low-sodium soy sauce: Adds a salty, umami backbone to the marinade without overwhelming the dish.
- ¼ teaspoon ground white pepper: Offers a subtle heat that enhances the beef’s natural flavor.
- ½ teaspoon baking soda: Acts as a tenderizer, making the beef incredibly soft.
- 2 teaspoons sesame oil: A fragrant finish that infuses the dish with a nutty aroma.
- ½ teaspoon sugar: Balances flavors by adding just the right hint of sweetness.
- ½ teaspoon Chinese five-spice powder: This key seasoning captures the traditional aromatic note that defines Beijing-style cooking.
- 3 tablespoons rice vinegar: Provides a vital tangy kick to the sweet and sour sauce.
- â…“ cup packed brown sugar: Deepens sweetness with molasses undertones for a rich sauce.
- â…“ cup ketchup: Adds a tomato base and sweetness, making the sauce thick and luscious.
- 1 tablespoon tomato paste: Intensifies the tomato flavor for a more robust sauce.
- 2 tablespoons hoisin sauce (or oyster sauce): Brings depth and adds a hint of savory complexity.
- 1 teaspoon cornstarch: Essential for thickening the sauce to a glossy finish.
- 2 tablespoons low-sodium soy sauce: Extra seasoning to round out the sauce’s flavor.
- 2 large egg whites: Helps the beef pieces develop a light, crispy coating.
- 1 cup cornstarch: The secret to that satisfying crunch on the beef.
- Vegetable oil, for frying: Choose a neutral oil with a high smoke point for perfect frying.
- 2 tablespoons peanut oil: Adds a subtle nutty flavor when stir-frying the vegetables.
- 3 cloves garlic, minced: Fresh garlic gives the dish its savory punch.
- 1 medium onion, cut into 1-inch pieces: Provides sweetness and texture contrast.
- 1 large bell pepper, cut into 1-inch pieces: Adds vibrant color and crunch.
- 1 red chili pepper, thinly sliced: Delivers a gentle heat and bright color for garnish.
- Cooked rice or noodles, for serving: Perfect vehicles for soaking up every bit of that incredible sauce.
How to Make Beijing Beef Recipe
Step 1: Marinate the Beef
Start by mixing all the marinade ingredients in a bowl. By letting the beef soak in this mixture for about 15 minutes, you allow the flavors to deeply penetrate the meat. The soy sauce, five-spice, and baking soda work harmoniously to tenderize and season each strip perfectly.
Step 2: Prepare the Sweet and Sour Sauce
While the beef marinates, whisk together the brown sugar, rice vinegar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce in a separate bowl. This sauce is the heart of the Beijing Beef Recipe and will bring the irresistible sweet and tangy flavor that defines the dish.
Step 3: Coat the Beef
Once marinated, add the egg whites to the beef and mix thoroughly. Next, dredge the strips in cornstarch, coating them completely. This step is what creates the mouthwatering crispy texture when fried.
Step 4: Fry the Beef
Heat about one inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in small batches to avoid overcrowding, cooking until each piece turns golden brown and super crispy. Drain them on paper towels to remove excess oil, ensuring they stay crunchy rather than soggy.
Step 5: Stir-fry the Vegetables
Discard most of the oil from the pan and add peanut oil for aromatics. Quickly stir-fry the minced garlic, onion pieces, and bell pepper until softened but still vibrant. This adds a delightful freshness and texture contrast to the dish.
Step 6: Combine and Finish
Pour the prepared sweet and sour sauce into the wok and cook until it thickens to a syrupy consistency. Toss in the fried beef strips along with the thinly sliced red chili pepper, ensuring every piece is luxuriously coated in that sticky sauce. The mixture should be glossy and bursting with fragrance.
How to Serve Beijing Beef Recipe
Garnishes
To make your Beijing Beef Recipe truly pop at the table, sprinkle some toasted sesame seeds or chopped green onions on top. These simple touches add freshness and a subtle crunch, enhancing both the look and flavor of your dish.
Side Dishes
This dish pairs wonderfully with fluffy steamed rice or chewy noodles that soak up all the delicious sweet and sour sauce. For a lighter twist, try serving it alongside steamed broccoli or snap peas to add a crisp, green element that balances the richness of the beef.
Creative Ways to Present
Want to wow guests? Serve your Beijing Beef Recipe in lettuce wraps for a hands-on, fun dining experience. Alternatively, pile it atop a bed of crispy fried rice or inside warm bao buns for a fusion of textures and flavors that’s absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and let’s be honest, that’s unlikely), store them in an airtight container in the refrigerator. The Beijing Beef will stay good for up to 3 days, making it a convenient and tasty lunch option.
Freezing
Because the beef is fried and sauced, freezing isn’t the best method if you want to keep that perfect crispiness. However, you can freeze the cooked beef and sauce separately for up to one month. Thaw in the fridge and reheat carefully to avoid sogginess.
Reheating
To enjoy leftovers, reheat gently in a skillet over medium heat. This helps maintain the crispy texture better than microwaving, which can make the beef rubbery. Add a splash of water or soy sauce if the sauce has thickened too much during refrigeration.
FAQs
Can I use a different cut of beef for Beijing Beef Recipe?
Absolutely! While ribeye, sirloin, or flank steak are ideal for their tenderness and flavor, you can experiment with other cuts. Just ensure you slice the beef thinly against the grain to keep it tender after cooking.
Is this recipe spicy?
This Beijing Beef Recipe has a mild to moderate heat level, primarily from the red chili pepper garnish. If you prefer spicier food, feel free to add more chili or a splash of chili oil during cooking.
Can I make the sauce ahead of time?
Yes, the sweet and sour sauce can be prepared ahead and refrigerated in an airtight container for up to 3 days. This makes assembling the dish on cooking day quicker and easier.
What’s the best way to get a crispy coating on the beef?
The key is to fully coat the marinated beef strips in cornstarch and fry them in hot oil without overcrowding the pan. Frying in small batches ensures each piece gets evenly crispy and golden.
Can I substitute the cornstarch with something else?
Cornstarch is preferred for its crispy texture and lightness. If unavailable, potato starch is a great alternative. Avoid using flour, as it results in a heavier coating that’s not traditional for Beijing Beef Recipe.
Final Thoughts
There’s something undeniably satisfying about this Beijing Beef Recipe that makes it an all-time favorite for good reason. It’s easy enough to whip up on any night of the week but complex enough in flavor to impress friends and family. Next time you want a dinner that delivers big on flavor with minimal fuss, give this recipe a try—you might just find it becomes a household staple!
Print
Beijing Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Beijing Beef recipe features tender strips of beef marinated and fried to a crispy perfection, then tossed in a flavorful sweet and sour sauce with vibrant vegetables. A classic takeout favorite that you can easily recreate at home, served best over steamed rice or noodles for a satisfying meal.
Ingredients
Marinade
- 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
Sweet and Sour Sauce
- 3 tablespoons rice vinegar
- â…“ cup packed brown sugar
- â…“ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce (or oyster sauce)
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
Coating and Frying
- 2 large egg whites
- 1 cup cornstarch
- Vegetable oil, for frying
- 2 tablespoons peanut oil
Vegetables
- 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
To Serve
- Cooked rice or noodles
Instructions
- Marinate Beef: Combine all marinade ingredients in a bowl with the thinly sliced beef strips. Cover the bowl and refrigerate for 15 minutes to allow the flavors to infuse and tenderize the meat.
- Prepare Sauce: In a separate bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce until smooth and well blended. This will be your flavorful sweet and sour sauce base.
- Coat Beef: Add the egg whites to the marinated beef and mix thoroughly to help the coating stick. Then dredge the beef strips in cornstarch, ensuring each piece is fully coated for a crispy finish when fried.
- Fry Beef: Heat about one inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in batches—do not overcrowd the pan—to ensure it becomes crispy and golden brown. Drain the fried beef on paper towels to remove excess oil.
- Stir-fry Vegetables: Remove the excess oil from the wok, leaving a small amount, then add peanut oil. Stir-fry minced garlic, onion pieces, and bell pepper until the vegetables soften but remain crisp and vibrant.
- Combine and Finish: Pour the sweet and sour sauce into the wok and cook it while stirring frequently until it thickens and becomes glossy. Add the fried beef and sliced red chili pepper, tossing everything together until the beef is fully coated with the sauce.
- Serve: Serve the Beijing beef immediately over steamed rice or noodles for a delicious and satisfying meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can use hoisin sauce or oyster sauce depending on your preference; hoisin gives a sweeter, richer flavor.
- Be sure to fry the beef in batches to maintain the oil temperature and achieve a crispy crust.
- If you prefer a spicier dish, you can add more chili peppers or a dash of chili flakes.
- Leftover beef can be stored refrigerated for up to 2 days, but it’s best enjoyed fresh for optimal crispness.
