Beijing Beef Recipe

Name: Beijing Beef Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, cut into strips; 1 large egg; 3 tablespoons soy sauce; 5 tablespoons cornstarch, divided; 1/2 cup vegetable oil; 1 large red bell pepper, chopped into 1-inch pieces; 1/2 yellow onion, diced; 1/3 cup brown sugar; 1/4 cup rice vinegar; 1/4 cup tomato paste; 1/4 cup sweet chili sauce; 3 tablespoons soy sauce; 2 tablespoons hoisin sauce; 2 teaspoons onion powder; 2 teaspoons garlic powder

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Hey, I’m Chloe!

You know those nights when you want takeout, but you also want to stay in your comfy clothes and not wait on delivery? That is exactly when this Beijing beef recipe saves the day.

Crispy beef strips. Sweet and tangy sticky sauce. Tender peppers and onions. All piled over a bowl of hot rice. It tastes just like your favorite Panda Express order, but even better because you made it right in your own kitchen.

A vertical Pinterest pin featuring a close-up of crispy Beijing Beef being held by chopsticks and a full bowl of the dish over white rice with the text "Beijing Beef Recipe."

And the best part? It is way easier than you think.

If you have ever felt nervous about frying or stir-frying at home, do not worry. I am going to walk you through every step like we are cooking together in my kitchen at Meat & Melt.

Let’s make some seriously good Beijing beef.

Why You’ll Love This Beijing Beef Recipe

This Beijing beef is:

Crispy on the outside and tender inside
Coated in a glossy sweet and tangy sauce
Ready in about 50 minutes
Better than takeout
Perfect for busy weeknights

It has that classic Chinese-American flavor we all know and love. Sweet. Savory. Just a little tangy. And once you taste that crispy beef soaked in sauce, you will want to make it again and again.

Ingredients You’ll Need for Beijing Beef

Let’s break it down into simple parts so it feels totally manageable.

For the Marinade

Flank steak, sliced against the grain
Egg
Soy sauce
Cornstarch

The egg and soy sauce help flavor the beef, and the cornstarch is what gives it that crispy coating.

For the Stir Fry

Vegetable oil
Red bell pepper, chopped
Yellow onion, diced

You can swap veggies if you want, but red bell pepper and onion are classic for Beijing beef.

For the Sweet and Tangy Sauce

Brown sugar
Rice vinegar
Tomato paste
Sweet chili sauce
Soy sauce
Hoisin sauce
Onion powder
Garlic powder

This sauce is the star. It is sweet, tangy, a little savory, and coats the beef perfectly.

For precise amounts, check the recipe card at the end of the post.

An overhead view of ingredients including sliced steak, egg, cornstarch, soy sauce, peppers, onions, and various seasonings.

How to Slice Beef for Tender Beijing Beef

This part matters.

Always slice the flank steak against the grain. That means you cut across the muscle fibers, not along them.
When you slice against the grain, you shorten the muscle fibers. That makes each bite more tender instead of chewy.
Cut into ¼-inch thick strips about 2 inches long. Thin enough to cook quickly but thick enough to stay juicy.

How to Make Beijing Beef Step by Step

Before we jump into the list, here is what you are doing in simple terms. Marinate. Coat. Fry. Stir-fry veggies. Toss in sauce. Done.

1. Marinate the Beef

In a medium bowl, whisk together:

Egg
Soy sauce
1 tablespoon cornstarch

Add the sliced beef and toss to coat completely. Let it sit for 30 minutes at room temperature.

This helps tenderize the beef and builds flavor.

2. Coat for Crispiness

Place the remaining 4 tablespoons of cornstarch in a bowl.
Remove the beef from the marinade and toss each piece in the cornstarch. Make sure every strip is fully coated.
This is what gives Beijing beef that crispy, golden exterior.

3. Mix the Sauce

In a separate bowl, whisk together:

Brown sugar
Rice vinegar
Tomato paste
Sweet chili sauce
Soy sauce
Hoisin sauce
Onion powder
Garlic powder

Set it aside. It comes together quickly once we start cooking.

4. Fry the Beef

Heat vegetable oil in a wok or large skillet over medium-high heat.
Add the coated beef in batches. Do not overcrowd the pan. That is key.
Fry for about 2 to 3 minutes until browned and crispy. Remove and set aside.

Thinly sliced beef strips browned and crisped in a skillet, showing a caramelized exterior.

If you crowd the pan, the beef will steam instead of crisp. So give it space.

5. Stir Fry the Vegetables

In the same pan, add diced onion and chopped red bell pepper.
Cook for about 5 minutes until slightly softened but still a little crisp.

Diced red bell peppers and white onions being sautéed in a light-colored pan until tender-crisp.

You want texture here, not mushy veggies.

6. Bring It All Together

Add the beef back into the pan.
Pour the sauce over everything.
Stir-fry for 2 to 3 minutes until the sauce thickens and coats the beef beautifully.

A thick, dark reddish-brown savory sauce being poured over the cooked beef and vegetables in a pan.

The beef and red peppers simmering together in the pan as the sauce thickens and coats every piece.

That glossy, sticky finish? That is exactly what we are looking for.

Serving Ideas for Beijing Beef

Serve your Beijing beef:

Over steamed white rice
With fried rice
Alongside chow mein
Topped with green onions
With a sprinkle of red pepper flakes if you like heat

A serving of Beijing Beef with red peppers and green onions placed over a bed of fluffy white steamed rice.

This is one of those dinners that makes everyone go quiet at the table. You know the kind.

Tips for the Best Beijing Beef

Here are my tried-and-true tips

Do Not Skip the Cornstarch: That crispy coating is what makes this dish special. Without it, it is just stir-fried beef.
Work in Batches: Frying too much at once lowers the oil temperature. Crispiness disappears fast if the oil cools down.
Adjust the Sweetness: If you prefer less sweetness, reduce the brown sugar slightly. Want it tangier? Add a splash more rice vinegar.
Add More Veggies: Broccoli, snap peas, or carrots work great if you want to bulk it up.

A white bowl filled with crispy Beijing Beef strips, vibrant red bell peppers, and a garnish of fresh green onions.

How to Store Leftover Beijing Beef

If you somehow have leftovers, here is what to do:

Store in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat for best texture.
Microwave works too, but the beef may lose some crispiness.

It makes an amazing lunch the next day over fresh rice.

A macro shot of a single piece of saucy beef being lifted by chopsticks from a bowl of white rice.

FAQ

What cut of beef is best for Beijing beef?

Flank steak is ideal because it cooks quickly and becomes tender when sliced against the grain. Skirt steak also works well.

Why is my Beijing beef not crispy?

Most likely the pan was overcrowded or the oil was not hot enough. Fry in batches and let the oil heat properly before adding the beef.

Can I make Beijing beef without frying?

You can sauté the beef in less oil, but it will not have that same crispy texture. The light fry is what gives it that restaurant-style finish.

Is Beijing beef spicy?

It is more sweet and tangy than spicy. If you want heat, add red pepper flakes or a little sriracha.