Beijing Beef

5 from 23 votes

Beijing Beef was my favorite thing to order at Panda Express - until I developed my own recipe! This version is going to be your new favorite - the beef is crispy, tender, and coated in a sweet, savory, and slightly spicy sauce that is out-of-this-world good!

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

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 if you prefer less spicy
2 tbsp ketchup
2 tbsp distilled white vinegar

Cornstarch Slurry

1 tbsp cornstarch
1 tbsp water

US Customary - Metric

Instructions

Slice steak against the grain and marinate with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge.
Cut pepper and onions into 2” pieces. Chop 2 cloves of garlic and set aside.
Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.
Dust marinated beef in cornstarch then fry at 350F in neutral oil for 3-4 minutes or until golden brown.
Sauté vegetables over high heat for 2 minutes in 2 tbsp neutral oil over high heat then add beef and sauce.
Mix until combined then add vinegar, mix, then add cornstarch slurry. Stir for a minute to thicken. Serve with rice & enjoy!

Notes

For Beijing Beef, I recommend using flank steak or strip steak. You can also use top sirloin, top round, or tri-tip steak.

Slicing against the grain is my key tip in super tender Beijing Beef. If you're not sure if you are slicing against the grain, look at the meat and follow the lines. They should be running in one direction - these lines are the muscle fibers. Slice across the lines. Cutting the muscle fibers will help keep the beef tender, as the fibers of the muscles won't be able to get tough when cooked.

I always recommend cutting your vegetables into similar sized pieces so they cook evenly - this little step makes a huge difference! In this recipe, I cut the bell peppers and onions in to similar sizes so they would cook evenly!

Once you start cooking, Beijing Beef will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, beef, and vegetables ready and easily accessible during the cooking process.

A cornstarch slurry is a mixture of cornstarch and water that is used often in Chinese cooking to thicken. Before adding it to your dish, make sure your cornstarch slurry has not separated To be safe, I always give my cornstarch slurry one final stir right before adding it.

Storage and Reheating

You can store leftover Beijing Beef in the refrigerator in an airtight container for up to 3 days.

I like reheat Beijing Beef in the air fryer in order to crisp up the beef. When reheating the beef in the air fryer, the sauce with further caramelize and infuse into the crispy batter! Air fry at 350°F for 6-8 minutes or until warmed through and crispy.

Alternatively, reheat in the oven at 350°F for 10-15 minutes until warmed through. I don't recommend reheating Beijing Beef (or any fried food) in the microwave unless you don't care about the texture and just want to heat it back up as quickly as possible.

Nutrition