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