If you are craving a sensational and vibrant dish that bursts with sweet, tangy, and savory flavors, then this Beijing Beef Recipe is exactly what you need. It beautifully balances crispy, tender strips of beef with a luscious homemade sweet and sour sauce, cooked with colorful vegetables, and just the right amount of heat from chili peppers. This recipe brings the authentic taste of your favorite takeout right into your kitchen with simple ingredients and straightforward steps. Prepare yourself for a mouthwatering experience that will quickly become a staple in your dinner rotation!
Ingredients You’ll Need
Gathering the right ingredients for this Beijing Beef Recipe is a breeze because each one plays a crucial role in creating the perfect harmony of flavor and texture. From tender cuts of beef to the right balance of sauces and spices, this list guarantees a dish that hits all the right notes.
- 12 ounces beef steak (ribeye, sirloin, or flank): Choose your favorite tender cut and slice thinly against the grain for maximum tenderness.
- 2 tablespoons low-sodium soy sauce: Adds savory depth to the beef marinade.
- ¼ teaspoon ground white pepper: Provides a subtle spicy warmth without overpowering.
- ½ teaspoon baking soda: Helps tenderize the beef, making it irresistibly soft.
- 2 teaspoons sesame oil: Infuses the beef with a nutty aroma that’s signature to Asian cuisine.
- ½ teaspoon sugar: Balances savory and sour with a touch of sweetness.
- ½ teaspoon Chinese five-spice powder: Brings a warm, complex flavor that’s distinct and aromatic.
- 3 tablespoons rice vinegar: Gives the sauce its tangy brightness.
- ⅓ cup packed brown sugar: Sweetens the sauce naturally and adds depth.
- ⅓ cup ketchup: Adds body and a tomato-based sweetness to the sauce.
- 1 tablespoon tomato paste: Intensifies the tomato flavor for a rich sauce.
- 2 tablespoons hoisin sauce (or oyster sauce): Elevates umami flavor in the sauce.
- 1 teaspoon cornstarch: Thickens the sauce to a perfect glaze consistency.
- 2 tablespoons low-sodium soy sauce (additional): Enhances the sauce’s savory profile.
- 2 large egg whites: Help the cornstarch adhere to the beef for a crispy coating.
- 1 cup cornstarch: Creates the crispy, golden crust on the beef.
- Vegetable oil: For frying the beef to a perfect crunch.
- 2 tablespoons peanut oil: Ideal for stir-frying the vegetables because of its high smoke point.
- 3 cloves garlic, minced: Adds vibrant, aromatic flavor to the stir-fry.
- 1 medium onion, cut into 1-inch pieces: Provides sweetness and texture.
- 1 large bell pepper, cut into 1-inch pieces: Contributes color, sweetness, and crunch.
- 1 red chili pepper, thinly sliced: Gives a lovely heat to finish the dish.
- Cooked rice or noodles: Essential for serving and soaking up all the delicious sauce.
How to Make Beijing Beef Recipe
Step 1: Marinate the Beef
Begin by combining the beef strips with soy sauce, white pepper, baking soda, sesame oil, sugar, and five-spice powder in a bowl. Let the beef sit covered in the refrigerator for 15 minutes. This marinade not only boosts flavor but also helps tenderize the beef so every bite melts in your mouth.
Step 2: Prepare the Sweet and Sour Sauce
In a separate bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce until smooth. This sauce brings the characteristic tangy-sweet element that makes this Beijing Beef Recipe truly unforgettable.
Step 3: Coat the Beef for Frying
Add the egg whites to the marinated beef and mix thoroughly to create a sticky base. Then dredge each strip in cornstarch, making sure each piece is well coated. This step is the secret to achieving that irresistible crispy coating when fried.
Step 4: Fry the Beef
Heat about an inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in batches, careful not to overcrowd the pan, until golden brown and crispy. Drain the fried pieces on paper towels to keep them crisp and light.
Step 5: Stir-fry the Vegetables
Remove excess oil from the wok and add peanut oil. Stir-fry the garlic, onions, and bell peppers quickly over high heat until softened yet still vibrant. This step adds the crunchy texture and freshness that balances the rich beef.
Step 6: Combine and Finish
Pour the prepared sweet and sour sauce into the wok and cook until it thickens and glazes the vegetables. Return the crispy beef to the wok, toss in the sliced red chili pepper, and gently toss everything together to coat the beef evenly. This final step delivers that show-stopping combination of flavors and textures that define this Beijing Beef Recipe.
How to Serve Beijing Beef Recipe
Garnishes
Add freshly chopped green onions or a sprinkle of toasted sesame seeds for a fresh pop of color and an extra layer of nutty flavor. These simple garnishes elevate the dish’s presentation and provide delightful texture contrasts.
Side Dishes
Serve your Beijing Beef over fragrant steamed jasmine rice or alongside stir-fried noodles to soak up every bit of the luscious sauce. A crisp Asian cucumber salad or a side of steamed bok choy makes a refreshing accompaniment that complements the rich flavors perfectly.
Creative Ways to Present
For a fun twist, try serving this Beijing Beef Recipe over a bed of crispy fried rice cakes or wrapped inside lettuce cups for a light and interactive meal. You could even turn it into a filling for bao buns or spring rolls to impress guests with creative Asian fusion flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beijing Beef in an airtight container in the refrigerator for up to 3 days. Keep the beef and vegetables with the sauce together for the best flavor as the sauce will keep the beef moist.
Freezing
This dish freezes well if you want to prepare it in advance. Freeze the cooked beef and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a wok or skillet over medium heat, stirring occasionally until warmed through. To restore crispness to the beef, briefly pan-fry separately before combining with sauce and vegetables again.
FAQs
Can I use a different cut of beef?
Absolutely! Ribeye, sirloin, or flank steak are all great options. The key is to slice thinly against the grain to keep the beef tender after cooking.
Is there a vegetarian version of Beijing Beef Recipe?
You can substitute the beef with crispy tofu or seitan and follow the same steps for coating and frying. The sauce and vegetables remain the same, providing a delicious plant-based alternative.
How spicy is this dish?
The dish has a gentle heat from the red chili pepper, but you can adjust the amount according to your preference. Removing the chili will make it mild if you prefer no spice.
Can I make the sauce ahead of time?
Yes! You can prepare the sweet and sour sauce in advance and refrigerate it for up to 2 days, making the cooking process faster and easier when assembling the dish.
What’s the secret to crispy beef in this Beijing Beef Recipe?
The combination of marinating with baking soda, coating with egg whites and cornstarch, and frying at the right temperature makes the beef wonderfully crispy without being greasy.
Final Thoughts
This Beijing Beef Recipe is one of those delightful dishes that brings so much joy to the table. It’s crunchy, flavorful, and downright addictive, yet surprisingly easy to make at home. Whether for a weeknight dinner or impressing friends, this recipe is sure to become a cherished favorite. Give it a try—you might just find yourself craving it again and again!
Print
Beijing Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Beijing Beef recipe features tender strips of beef fried to a crispy perfection and tossed in a flavorful sweet and sour sauce with bell peppers, onions, and a touch of heat from red chili peppers. Served over rice or noodles, it’s a perfect balance of savory, sweet, and tangy flavors, bringing a vibrant taste of Chinese-American cuisine to your table in just 15 minutes.
Ingredients
Beef and 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
- ⅓ cup packed brown sugar
- ⅓ 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 (about 1 inch deep)
Vegetables and Stir-Frying
- 2 tablespoons peanut oil
- 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
Serving
- Cooked rice or noodles, for serving
Instructions
- Marinate Beef: In a bowl, combine 12 ounces of thinly sliced beef with 2 tablespoons low-sodium soy sauce, ¼ teaspoon ground white pepper, ½ teaspoon baking soda, 2 teaspoons sesame oil, ½ teaspoon sugar, and ½ teaspoon Chinese five-spice powder. Mix well, cover, and refrigerate for 15 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a separate bowl, whisk together 3 tablespoons rice vinegar, ⅓ cup packed brown sugar, ⅓ cup ketchup, 1 tablespoon tomato paste, 2 tablespoons hoisin sauce (or oyster sauce), 1 teaspoon cornstarch, and 2 tablespoons low-sodium soy sauce until smooth. Set aside.
- Coat Beef: Add 2 large egg whites to the marinated beef and mix thoroughly. Then, dredge the beef strips in 1 cup of cornstarch until they are fully coated for a crispy exterior when fried.
- Fry Beef: Heat about 1 inch of vegetable oil in a wok or large skillet to 350°F (177°C). Fry the beef in small batches, making sure not to overcrowd, until crispy and golden brown—this usually takes about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Stir-fry Vegetables: Carefully remove most of the vegetable oil from the wok, leaving about 1 tablespoon. Add 2 tablespoons peanut oil and heat over medium-high heat. Add minced garlic, onion pieces, and bell pepper pieces, stir-frying until the vegetables become tender but still crisp, about 3-4 minutes.
- Combine and Finish: Pour the prepared sweet and sour sauce into the wok with the vegetables, stirring and cooking until the sauce thickens, about 2 minutes. Add the fried beef strips and thinly sliced red chili pepper to the wok, tossing everything together to evenly coat in the sauce.
- Serve: Serve the Beijing Beef immediately over steamed rice or noodles for a delicious and complete meal.
Notes
- Beef can be replaced with chicken or pork if preferred.
- Adjust the amount of red chili pepper according to your heat preference.
- For extra crispiness, double-fry the beef strips by frying twice, letting them rest briefly between.
- Use low-sodium soy sauce to keep the dish healthier and control saltiness.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid sogginess.
