Description
This Beijing Beef Sauce is glossy, sweet, tangy, and perfectly balanced with sweet chili sauce, hoisin, vinegar, and a touch of citrus. It is the sticky sauce that transforms stir fried beef, chicken, or tofu into a restaurant style Beijing beef dinner in minutes.
Ingredients
Scale
- 1/2 cup Asian sweet chili sauce
- 1/3 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup granulated sugar or 3 tbsp honey
- 2 1/2 tbsp rice vinegar or red wine vinegar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp fresh orange juice
- 1 tbsp toasted sesame oil
- 1 to 1 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp cornstarch mixed with 2 tbsp cold water
Instructions
- In a bowl whisk together sweet chili sauce, hoisin sauce, ketchup, sugar or honey, rice vinegar, soy sauce, oyster sauce, orange juice, sesame oil, and crushed red pepper flakes until smooth.
- Taste the sauce and adjust sweetness, tang, or spice if needed.
- Pour the sauce into a small saucepan and bring to a gentle simmer over medium heat.
- Stir the cornstarch with cold water to make a slurry.
- Slowly whisk the slurry into the simmering sauce while stirring constantly.
- Cook for 1 to 2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.
- Remove from heat and toss with cooked beef and vegetables or store for later use.
Notes
Make the sauce ahead and store without the cornstarch slurry for easiest reheating. Add the slurry when reheating to thicken. Reduce sugar slightly if you prefer a tangier sauce. For a vegetarian version omit oyster sauce and add a small amount of miso dissolved in warm water for umami.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: Chinese-American
Nutrition
- Serving Size: 2 tbsp
- Calories: 70
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg