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Beijing Beef is crispy fried beef strips tossed in a sticky, sweet, tangy, and mildly spicy sauce with bell peppers and onions. This halal-friendly homemade takeout classic comes together in under 40 minutes and keeps its signature crunch through a double-fry technique.
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Slice the beef against the grain into thin strips to ensure tenderness.
In a bowl, combine cornstarch, flour, egg, water, salt, and pepper. Mix until you get a light batter. Add the beef slices and toss until fully coated.
Heat oil in a deep pan or skillet over medium-high heat. Once hot, fry the beef in batches to avoid overcrowding. Cook each batch for about 2–3 minutes until golden brown and crispy. Remove and place on a paper towel-lined plate. (Tip: Double-frying gives an extra crispy texture — fry once, let rest, then fry again briefly.)
In a small bowl, whisk together sweet chili sauce, ketchup, sugar, soy sauce, and vinegar. Set aside.
In a large pan or wok, heat a tablespoon of oil. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add bell peppers and onion to the pan. Cook for 2–3 minutes until slightly softened but still crisp.
Pour the sauce into the pan with the vegetables and bring to a simmer. Once it starts to thicken slightly, add the crispy beef.
Toss everything together until the beef is evenly coated in the sauce. Cook for another 1–2 minutes, just enough to glaze the beef without losing its crispiness.
Serve immediately over steamed jasmine rice or with fried rice or noodles.
Written automatically by CookOS, not by the creator.
Store leftover beef and sauce separately in airtight containers for up to 3 days. Reheat the sauce gently on the stovetop and recrisp the beef briefly in a hot pan or oven at 350°F before combining.
Written automatically by CookOS, not by the creator.
Double-frying—frying once, resting briefly, then frying again—creates an extra crispy exterior while keeping the interior tender. It's optional but recommended for texture.
Fry the beef ahead and store it, but assemble the dish fresh just before serving to maintain crispiness. The sauce can be made ahead and reheated.
Use 3 tablespoons of hoisin sauce mixed with 1 tablespoon hot sauce, or increase ketchup to 1/3 cup and add 1 teaspoon sesame oil for depth.
Toss the beef in the sauce for only 1–2 minutes at the end. Adding it too early or cooking too long will soften the crust.
Yes. Sirloin, ribeye, or skirt steak work well. Slice thinly against the grain and fry until golden brown.
