Imagine tender strips of beef, crispy on the outside, coated in a sweet, tangy, and slightly spicy sauce, tossed with vibrant bell peppers and onions. That’s Beijing Beef Stir Fry—a takeout favorite made right in your own kitchen!
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This dish brings together bold flavors with the perfect balance of crispy texture and sticky, savory-sweet goodness. It’s quick, easy, and way better than delivery. Trust me, once you try this homemade version, you’ll never look back!
Why You’ll Love Beijing Beef Stir Fry
This recipe isn’t just about cooking—it’s about creating a restaurant-quality meal in the comfort of your own home. Here’s why it’s a must-try:
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Crispy and Flavorful: The beef is coated and fried to perfection before being tossed in a bold, sticky sauce.
- Better than Takeout: Skip the extra oil and sodium—this homemade version is fresher and just as satisfying.
- Customizable: Adjust the spice level, swap the veggies, or make it healthier with a baked option.
- Crowd-Pleasing: A guaranteed hit with anyone who loves bold, sweet-and-savory flavors!
Ingredients in Beijing Beef Stir Fry
Here’s what makes this dish so irresistible:
- Beef Strips: Flank steak or sirloin works best, sliced thin for quick cooking and tender texture.
- Cornstarch: Helps create that crispy coating when the beef is fried.
- Egg: Helps bind the cornstarch to the beef for an extra-crispy finish.
- Bell Peppers: Adds crunch, sweetness, and vibrant color to the stir fry.
- Onion: Balances the flavors with a touch of sharpness and sweetness.
- Garlic & Ginger: The ultimate flavor boosters in any stir fry!
- Soy Sauce: Adds depth and umami richness.
- Hoisin Sauce: Brings in a sweet and savory glaze that ties everything together.
- Rice Vinegar: Adds a slight tang to balance the sauce.
- Brown Sugar: Gives the sauce its signature caramelized sweetness.
- Red Pepper Flakes: For that signature Beijing-style heat (adjust to your spice preference).
- Oil: For frying the beef to crispy perfection.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Beijing Beef Stir Fry
Let’s get into the steps to make this incredible dish:
Coat the Beef
In a bowl, toss the beef strips with cornstarch and egg until well coated. This step ensures a crispy, golden crust when fried.
Fry the Beef
Heat oil in a pan and fry the beef in batches until crispy and golden brown. Remove and drain on a paper towel.
Sauté the Veggies
In the same pan, sauté bell peppers, onions, garlic, and ginger until slightly tender but still crisp.
Make the Sauce
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes until well combined.
Combine Everything
Return the crispy beef to the pan and pour in the sauce. Toss everything together until the beef and veggies are evenly coated. Let it cook for another minute to thicken.
Serve and Enjoy
Serve hot over steamed rice or noodles, garnished with sesame seeds or green onions for extra flavor!
How to Serve Beijing Beef Stir Fry
This dish is bold and flavorful on its own, but here are some ways to make it a full meal:
- Steamed Rice: A classic pairing that soaks up all that delicious sauce.
- Fried Rice: Take it up a notch with a side of homemade fried rice.
- Noodles: Serve over lo mein or rice noodles for a takeout-style feast.
- Stir-Fried Vegetables: A side of bok choy, broccoli, or snap peas adds freshness.
Additional Tips
- Cut the Beef Thinly: Slice against the grain for the most tender texture.
- Double the Sauce: If you love extra saucy stir fries, make a little more of that delicious glaze.
- Adjust the Heat: Add more or less red pepper flakes depending on your spice preference.
- Healthier Option: Instead of frying, pan-sear the beef in less oil or bake it in the oven at 400°F until crispy.
- Make it Vegetarian: Swap the beef for crispy tofu or mushrooms!
FAQ Section
Can I use a different cut of beef?
Yes! Flank steak, sirloin, or even ribeye works well. Just slice it thin for quick cooking.
Can I make this ahead of time?
Yes! You can prep the beef and sauce ahead. Store them separately and cook when ready.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
Yes, but for best results, store the cooked beef and sauce separately.
What’s the best way to reheat Beijing Beef?
Reheat in a pan over medium heat to maintain crispiness. Avoid microwaving if possible.
Can I make this gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce and a gluten-free hoisin sauce.
Can I add other vegetables?
Absolutely! Try adding broccoli, snap peas, or carrots for extra crunch.
How can I make it less sweet?
Reduce the brown sugar or add extra vinegar for more tang.
What’s the best oil for frying?
Use high-heat oils like vegetable, canola, or peanut oil.
Can I air-fry the beef?
Yes! Coat it lightly with oil and air-fry at 400°F for about 8-10 minutes, shaking halfway through.
Final Thoughts
This Beijing Beef Stir Fry is the ultimate homemade takeout recipe—crispy, bold, and packed with flavor. Whether you’re cooking for a quick weeknight meal or impressing guests, this dish is a total winner.
Print
Beijing Beef Stir Fry
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This Beijing Beef Stir Fry features crispy, marinated beef tossed in a sweet, spicy, and sticky sauce with bell peppers and onions. A perfect Chinese takeout favorite made right at home!
Ingredients
Beef:
- 1 lb flank steak, cut into 1/4-inch strips
- 1/4 tsp baking soda
- 1 tsp white pepper
- 1 tbsp light soy sauce
- 2 tbsp cornstarch
- 1 egg white, beaten
- 1/4 cup cornstarch (for dusting beef)
- 1/4 cup peanut oil (for frying)
Vegetables:
- 1 red bell pepper, cut into 2-inch pieces
- 1 white onion, cut into 2-inch pieces
- 2 cloves garlic, minced
Sauce:
- 1/2 cup water
- 2 tbsp light soy sauce
- 1/4 tbsp oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tsp chili paste
- 1 tsp red chili flakes
- 3 tbsp ketchup
- 2 tbsp apple cider vinegar
Slurry:
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Cut the flank steak across the grain into ¼-inch strips. In a bowl, mix beef with baking soda, white pepper, soy sauce, cornstarch, and egg white. Refrigerate for 20 minutes.
- Cut the bell pepper, onion, and garlic. Transfer to a bowl and set aside.
- In another bowl, whisk together the sauce ingredients: water, soy sauce, hoisin sauce, oyster sauce, sugar, chili paste, red pepper flakes, ketchup, and vinegar. Set aside.
- In a small bowl, mix the slurry ingredients (cornstarch and water) and set aside.
- Heat oil in a wok to 350°F.
- Coat marinated beef with ¼ cup cornstarch, breaking up pieces to prevent sticking. Fry in two batches for 3-4 minutes until crispy and golden brown. Remove and drain on a paper towel-lined plate.
- Carefully remove excess oil, leaving 2 tbsp in the wok. Stir-fry the bell peppers, onions, and garlic on high heat for 2-3 minutes.
- Add the crispy beef and pour the sauce over, tossing to coat. Stir the slurry and pour into the center, mixing until the sauce thickens.
- Serve immediately with steamed rice.
Notes
- Serving Suggestion: Best paired with steamed jasmine rice or fried rice.
- Spice Level: Adjust chili paste and red pepper flakes to control heat.
- Make Ahead: Marinate the beef up to a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 18g
- Sodium: 900 mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15 g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg