Beijing Beef

Name: Beijing Beef with Crispy Fried Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs flank steak, thinly sliced; 2 tbsp soy sauce; 1/2 tsp white pepper; 1/2 tsp ground ginger; 1/4 cup cornstarch; 2 cups vegetable oil, for frying; 1/4 cup soy sauce; 1 tsp sesame oil; 1 tbsp white sugar; 1 tbsp hoisin sauce; 1 tbsp oyster sauce; 1 tbsp rice wine vinegar; 2 tbsp ketchup; 1 tbsp garlic paste; 1/2 tsp red pepper flakes; 1 red bell pepper, chopped; 1 medium yellow onion, chopped; 1 tsp sesame seeds, for garnish; cooked white rice, for serving

Beijing Beef is a Chinese-American dish of crispy fried steak strips tossed in a glossy sweet-savory sauce with peppers and onions. The contrast between crunchy exterior and tender meat makes it a restaurant favorite you can replicate at home.

🌍Chinese-American 🏷️Beijing beef 🏷️Crispy beef 🏷️Beef stir-fry 🏷️Takeout-style Sweet and savory

🏷️

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TikTok

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs flank steak, thinly sliced
2 tbsp soy sauce
1/2 tsp white pepper
1/2 tsp ground ginger
1/4 cup cornstarch
2 cups vegetable oil, for frying
1/4 cup soy sauce
1 tsp sesame oil
1 tbsp white sugar
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp garlic paste
1/2 tsp red pepper flakesoptional
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp sesame seeds, for garnishoptional
cooked white rice, for servingoptional

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Instructions

1
In a large bowl, combine the thinly sliced steak with soy sauce, white pepper, ground ginger, and cornstarch. Mix well to coat each piece.
2
In a large skillet or wok, heat vegetable oil to approximately 350°F.
3
Carefully add the steak strips to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for 2-3 minutes until golden brown and crispy.
4
Using a spider strainer or slotted spoon, remove the crispy beef from the oil and set aside on a paper towel-lined plate.
5
In a separate bowl or measuring cup, prepare the sauce by whisking together soy sauce, sesame oil, white sugar, hoisin sauce, oyster sauce, rice wine vinegar, ketchup, garlic paste, and red pepper flakes.
6
Carefully drain most of the frying oil from the skillet, leaving about 1 tablespoon behind.
7
Add the chopped bell pepper and onion to the skillet and sauté for 1-2 minutes until slightly softened.
8
Pour the prepared sauce over the vegetables and bring to a simmer, allowing it to thicken slightly.
9
Return the crispy beef to the skillet and toss everything together to coat the beef and vegetables in the sauce.
10
Serve immediately over cooked white rice and garnish with sesame seeds, if desired.

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Tips & Notes

Pro tips

Slice flank steak against the grain and as thin as possible—this ensures tenderness and faster cooking in the oil.
Pat the marinated beef completely dry before dredging in cornstarch; excess moisture prevents crispiness.
Maintain oil temperature at 350–375°F; use a thermometer to prevent greasy or undercooked batches.
Add beef to sauce in the final minute of cooking to keep the exterior crispy rather than soggy.

Substitutions

Flank steak → sirloin or skirt steak (texture slightly firmer)
Vegetable oil → peanut or canola oil (similar frying temperature)
Hoisin sauce → oyster sauce (slightly less sweet, more umami)
White sugar → honey or brown sugar (adjusts sweetness profile slightly)

Storage & make-ahead

Store leftover fried beef and sauce separately in airtight containers for up to 3 days; reheat beef in a 350°F oven for 5 minutes to restore crispness, then toss with sauce.

Equipment

deep frying thermometer · wok or large skillet

Common Questions

Can I use a different cut of beef for Beijing Beef?

Flank steak works best because it's lean and cooks quickly when sliced thin. Skirt steak or sirloin are acceptable substitutes, though texture may vary slightly.

How do I keep the beef crispy after frying?

Toss the beef with the sauce just before serving. If made ahead, store fried beef and sauce separately, then combine when ready to eat.

Is there a gluten-free version?

Use tamari or gluten-free soy sauce in both the marinade and sauce. Cornstarch is naturally gluten-free, so the dish adapts easily.

How thin should I slice the flank steak?

Slice against the grain to 1/8-inch thickness for optimal tenderness and quick cooking. Partially freezing the steak for 30 minutes makes slicing easier.

Can I make this ahead?

Fry the beef up to 4 hours ahead and store in an airtight container at room temperature. Prepare the sauce separately and combine just before serving for best crispness.