When you’re craving that iconic sweet and tangy Chinese takeout flavor with impossibly crispy beef that shatters with every bite, this Crispy Beijing Beef delivers everything you love about restaurant versions right in your own kitchen. Imagine tender strips of beef coated in a light, crunchy batter, fried until golden and crispy, then tossed in a glossy sweet and spicy sauce with colorful bell peppers and onions. Each piece of beef stays incredibly crispy even after being coated in sauce, creating that perfect textural contrast that makes this dish so addictive. The sauce strikes the ideal balance between sweet, tangy, and slightly spicy, with hints of ginger and garlic that make every bite exciting. Whether you’re trying to recreate your favorite takeout at home, impressing dinner guests, or treating your family to something special, this Beijing beef proves that restaurant-quality Chinese food is absolutely achievable in your own kitchen. Serve it over steamed rice and watch it disappear faster than you can say seconds.
Serving Quantity: 4 servings
Cooking Time: 40 minutes (20 minutes prep, 20 minutes cooking)
Nutritional Information per serving:
1. Calories: 565
2. Protein: 34g
3. Carbohydrates: 58g
4. Fat: 22g
5. Fiber: 3g
6. Sugar: 28g
7. Sodium: 1085mg
Ingredients You Need:
For the Beef:
1. 1.5 pounds flank steak or sirloin, sliced into thin strips
2. 1/2 cup cornstarch
3. 1/4 cup all-purpose flour
4. 2 eggs, beaten
5. 1/4 cup water
6. 1 teaspoon baking powder
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper
9. Vegetable oil for frying
For the Sauce:
10. 1/2 cup sugar
11. 1/4 cup rice vinegar
12. 1/4 cup ketchup
13. 2 tablespoons soy sauce
14. 1 tablespoon hoisin sauce
15. 2 teaspoons cornstarch mixed with 2 tablespoons water
16. 1 teaspoon sesame oil
17. 1/2 teaspoon red pepper flakes (adjust to taste)
For Stir-Frying:
18. 1 red bell pepper, cut into strips
19. 1 green bell pepper, cut into strips
20. 1 medium onion, cut into chunks
21. 3 garlic cloves, minced
22. 1 tablespoon fresh ginger, minced
23. 2 tablespoons vegetable oil
24. Sesame seeds for garnish
25. Sliced green onions for garnish
Prepare the Beef
Place the beef in the freezer for about 15 minutes before slicing. This firms it up and makes it much easier to cut thin, even slices. Slice the beef against the grain into strips about a quarter inch thick and 2 to 3 inches long. Cutting against the grain ensures the beef will be tender rather than chewy. Pat the beef strips completely dry with paper towels. Any moisture will prevent the batter from adhering properly and make the beef steam instead of crisp up.
Make the Batter
In a large mixing bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper. The combination of cornstarch and flour creates an incredibly crispy coating that stays crunchy. In a separate bowl, beat the eggs with the water until well combined. Pour the egg mixture into the dry ingredients and whisk together until you have a smooth batter with no lumps. The batter should be thick enough to coat the back of a spoon but still pourable. Let it rest for 5 minutes.
Prepare the Sauce
While the batter rests, make the sauce so it’s ready when you need it. In a medium bowl, whisk together the sugar, rice vinegar, ketchup, soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Stir until the sugar dissolves completely. The sauce should be smooth with a beautiful reddish-brown color. Set aside near your stove.
Heat the Oil
Pour vegetable oil into a large, deep skillet or wok to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350 to 375 degrees Fahrenheit. Use a thermometer to check, or test by dropping a small amount of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready. Maintaining the proper temperature is crucial for crispy beef that isn’t greasy.
Coat and Fry the Beef
Working in batches to avoid overcrowding, dip the beef strips into the batter, making sure each piece is completely coated. Let excess batter drip off, then carefully lower the beef into the hot oil. Fry for about 3 to 4 minutes, turning occasionally with tongs or a slotted spoon, until the beef is deep golden brown and crispy all over. The batter should be crunchy and the beef cooked through. Remove the fried beef to a plate lined with paper towels to drain excess oil. Repeat with remaining beef, making sure the oil comes back to temperature between batches.
Prepare the Vegetables
While the beef drains, prepare your vegetables. Cut the bell peppers into strips about the same size as the beef for uniform appearance and cooking. Cut the onion into chunks that will hold up to quick stir-frying. Having everything cut and ready before you start cooking the sauce ensures everything comes together smoothly and quickly.
Cook the Sauce
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant but not burned. Pour in the prepared sauce mixture and bring it to a simmer. Cook for about 2 minutes, stirring constantly. Give the cornstarch slurry a quick stir, then add it to the simmering sauce. Continue stirring as the sauce thickens and becomes glossy, about 1 to 2 minutes. The sauce should coat the back of a spoon and have a beautiful shine.
Add the Vegetables
Once the sauce has thickened, add the bell pepper strips and onion chunks to the wok. Toss them in the sauce and stir-fry for about 2 to 3 minutes until they’re crisp-tender. They should still have some crunch and bright color, not be soft and overcooked. The vegetables will absorb some of the sauce while adding their own sweet flavor and crunch to the dish.
Combine Everything
Add all the crispy fried beef to the wok with the vegetables and sauce. Toss everything together quickly but gently, making sure every piece of beef gets coated with sauce but trying not to toss so much that you knock off the crispy coating. Work quickly so the beef stays as crispy as possible. The goal is to coat the beef without making it soggy.
Serve Immediately
Transfer the Beijing beef to a large serving platter or individual plates immediately. Speed is important here because the beef is at its absolute best when served right away while it’s still hot and crispy. Sprinkle generously with sesame seeds and sliced green onions for garnish. The sesame seeds add a nutty flavor and the green onions provide freshness and color contrast.
Helpful Tips for Success:
1. Slice the beef very thin and against the grain for the most tender results.
2. Make sure your oil is hot enough before frying or the beef will absorb oil and be greasy instead of crispy.
3. Don’t overcrowd the pan when frying, work in batches for the crispiest results.
4. The baking powder in the batter is key to achieving that extra light and crispy texture.
5. Pat the beef completely dry before battering or the coating won’t stick properly.
6. Let excess batter drip off each piece before frying to prevent clumps.
7. Keep fried beef warm in a 200-degree oven while you finish frying the remaining batches.
8. Adjust the sweetness by adding more or less sugar according to your preference.
9. For spicier beef, increase the red pepper flakes or add sriracha to the sauce.
10. The sauce can be made ahead and refrigerated for up to 3 days.
11. Use a candy thermometer to monitor oil temperature for consistent results.
12. Add other vegetables like snap peas, carrots, or water chestnuts for variety.
13. Serve over steamed white or brown rice to soak up all that delicious sauce.
14. For a gluten-free version, use tamari instead of soy sauce and substitute rice flour for all-purpose flour.
15. Leftover beef loses its crispiness but can be reheated in an air fryer at 375 degrees for 5 minutes to recrisp.
