Introduction to the Recipe

If you love Chinese takeout, Beijing Beef is one of those iconic dishes that combines crispy, tender beef with a bold, tangy, and slightly spicy sauce. This copycat recipe captures the exact balance of sweet, savory, and spicy flavors that make Beijing Beef a favorite at many Chinese-American restaurants. The dish features strips of flank steak, marinated and lightly battered, then fried to a crispy perfection before being tossed with vibrant bell peppers, onions, and a deeply flavorful sauce that has a perfect kick of heat from sriracha.

The secret to making this dish at home lies in mastering the texture of the beef and the complexity of the sauce. Unlike other stir-fries where meat is quickly sautéed, the beef here is coated and fried for a delightful crunch, giving you that authentic takeout texture. The sauce is a harmonious blend of hoisin, oyster sauce, soy, vinegar, and ketchup, with a touch of sugar and sriracha for sweetness and spice.

For those curious about the science behind marinating beef for tenderness, check out this ultimate guide to tenderizing beef. If you want to dive deeper into the art of stir-frying perfect veggies, this vegetable stir-fry technique can really boost your skills.

This Beijing Beef recipe is a fantastic way to enjoy restaurant-quality Chinese takeout right at home with fresh ingredients and no preservatives. It’s perfect for weeknight dinners, meal prepping, or impressing guests craving bold flavors. Whether served over fluffy steamed rice or noodles, this dish promises a delicious and satisfying meal every time.

Basic Recipe: Ingredients and Instructions

Beijing Beef – Takeout Copycat!

Author: Sarah White

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Description

Crispy, spicy Beijing Beef just like takeout—tender beef strips, crunchy veggies, and tangy-sweet sauce for a perfect homemade dish.

Ingredients

Scale

Beef:

1 lb flank steak, cut into 1/4” strips

1/4 tsp baking soda
1 tsp white pepper
1 tbsp soy sauce

2 tbsp cornstarch
1 egg white, beaten
3 cups neutral oil (for frying)

Vegetables:

1 red bell pepper, cut into 2” pieces

1 small white onion, cut into 2” pieces
2 cloves garlic, minced

Sauce:

1/2 cup water
2 tbsp soy sauce

1/4 cup hoisin sauce
3 tbsp oyster sauce
1/4 cup sugar

3 tbsp sriracha (adjust to taste)
2 tbsp ketchup
2 tbsp distilled white vinegar

Cornstarch Slurry:

1 tbsp cornstarch

1 tbsp water

Instructions

Marinate the Beef
In a medium bowl, combine flank steak strips with baking soda and white pepper. Let sit for 15 minutes—this tenderizes the meat. Then add soy sauce, cornstarch, and egg white. Toss gently to coat evenly. Set aside while you prepare other ingredients.
Prepare the Sauce
In a separate bowl, whisk together water, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, ketchup, and distilled white vinegar. Set aside.

Heat Oil for Frying
Heat neutral oil (like vegetable or canola) in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—it should sizzle and brown within seconds.
Fry the Beef
Working in batches, carefully add beef strips to hot oil. Fry for 2-3 minutes until golden and crispy. Use a slotted spoon to transfer fried beef to a paper towel-lined plate to drain excess oil.
Sauté the Vegetables
Drain most of the oil from the skillet, leaving about 1 tablespoon. Over medium-high heat, sauté garlic, bell pepper, and onion until just tender but still crisp, about 3-4 minutes.

Combine Beef and Sauce
Pour the prepared sauce into the skillet with the veggies. Bring to a simmer.
Thicken the Sauce
Mix cornstarch slurry in a small bowl and slowly add to the skillet while stirring continuously. This thickens the sauce to a glossy finish.
Toss in the Crispy Beef
Add the fried beef back to the skillet, toss well to coat with the thickened sauce and vegetables.

Serve Immediately
Serve hot over steamed white rice or your favorite noodles.

Notes

Ensure the oil is hot enough before frying; otherwise, beef will absorb oil and become soggy.

Don’t overcrowd the pan when frying beef—cook in small batches for even crispiness.

Adjust sriracha to suit your preferred spice level.

If you want extra crunch, double-fry the beef: fry once, drain, then fry briefly again just before serving.

Keywords: Beijing Beef

Advanced Techniques

Tenderizing Beef with Baking Soda

Baking soda raises the pH on the meat’s surface, making it more difficult for proteins to bond excessively and thus keeping the beef tender and moist after frying. Be sure to rinse excess baking soda off if using in larger quantities to avoid a soapy taste, but in this recipe the small amount is perfect for tenderizing without flavor impact.

Achieving Crispy Beef Strips

Double frying beef strips is a pro trick to maximize crunch. Fry strips once until just golden, remove and cool, then fry again briefly before saucing. This helps maintain crispiness even when coated in thick sauce.

Balancing Sweet, Spicy, and Tangy Flavors

The sauce layers several flavor dimensions: sweetness from sugar and ketchup, tang from vinegar, spice from sriracha, and umami from soy, hoisin, and oyster sauces. Taste and adjust ingredients to your liking. Adding a splash of fresh lime juice at the end can brighten flavors further.

Sautéing Vegetables for Perfect Texture

Cook bell peppers and onions on high heat for a short time to retain crunch and freshness. Overcooked veggies lose their texture and contrast that pairs beautifully with crispy beef.

Using Cornstarch Slurry for Sauce Thickness

Slowly whisking cornstarch slurry into simmering sauce ensures even thickening without lumps. Always mix slurry before adding and add gradually while stirring for best results.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigeration

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.

Freezing

Freeze cooked beef and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain texture.

Keeping Beef Crispy

For best texture, store beef and sauce separately if planning to reheat. Re-fry beef briefly or bake in a hot oven to restore crispness before tossing in warmed sauce.

Sauce Storage

The sauce can be made in advance and refrigerated for up to 5 days. Bring to a simmer and re-thicken with cornstarch slurry before adding beef and vegetables.

Vegetable Freshness

For meal prep, keep cooked vegetables separate and add fresh crunchy bell peppers or green onions just before serving to refresh texture.

Dietary Adaptations and Substitutions

Gluten-Free Version

Use gluten-free soy sauce and oyster sauce alternatives. Substitute cornstarch with arrowroot powder for thickening.

Low-Sodium Adaptation

Reduce soy sauce and oyster sauce quantities and add a pinch of salt if needed. Use low-sodium versions of sauces where possible.

Vegetarian Option

Replace beef with extra-firm tofu, sliced and fried until crispy. Use mushroom-based oyster sauce or soy sauce with vegetarian hoisin sauce.

Healthier Cooking Method

Instead of deep-frying, toss marinated beef strips in a hot oiled pan for a crispy sear, or use an air fryer for less oil without sacrificing crunch.

Less Spicy Version

Cut back on sriracha or omit it entirely. Use a mild chili sauce or sweet chili sauce for a gentler heat.

FAQs About the Recipe

Can I use other cuts of beef?

Flank steak is ideal for its thin strips and tenderness, but sirloin or skirt steak can also work well.

How long should I marinate the beef?

15-30 minutes is sufficient when using baking soda for tenderizing. Longer marination may alter texture.

Why is the beef sometimes soggy?

Oil temperature too low or overcrowding the pan can cause sogginess. Fry in batches and keep oil hot.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and reheated before combining with beef and veggies.

What should I serve with Beijing Beef?

Steamed white rice, fried rice, or stir-fried noodles complement this dish perfectly.

Conclusion & Final Thoughts

This Beijing Beef copycat recipe delivers all the crispy, bold flavors you love from takeout but with fresh, homemade goodness. The tender, crispy beef paired with a tangy, spicy sauce and crisp vegetables creates a perfect balance of texture and flavor. Making it at home allows you to control spice levels and ingredients, offering a healthier and customizable alternative to restaurant versions.

With simple techniques like marinating with baking soda and frying in small batches, you’ll achieve that perfect crunchy texture every time. Plus, the layered sauce with hoisin, oyster sauce, and sriracha ensures a flavor profile that’s complex and addictive.

Whether you’re craving a quick weeknight dinner or want to impress guests with a restaurant-quality dish, this recipe is sure to become a favorite. Give it a try and enjoy authentic-tasting Beijing Beef from your own kitchen!