published Sep 11, 2024, updated Sep 18, 2024 Between the crispy, juicy beef, sweet veggies, and sticky sauce, Beijing beef is a Chinese take-out favorite for a reason! It’s the most recent addition to my Chinese recipe catalog. And judging by the empty plates and satisfied dinner guests last time I made it, I can tell I’ll be making it all the time — maybe even more than shrimp fried rice and sweet and sour pork. The sticky Beijing beef sauce is made from a sweet and tangy combination of hoisin and oyster sauce, chili paste, and vinegar. It’s thickened with a cornstarch slurry to give it a smooth viscosity that coats the meat and vegetables beautifully. Even just looking at these process images gets my mouth watering! It’s a shame to waste, so serve this Beijing beef recipe with steamed rice or noodles to mix with any sauce lingering on your plate.
Recommended Tools
Wok – For high-speed, high-heat cooking with lots of ingredients like this Beijing beef recipe, you can’t do better than a wok. Paper Towel-Lined Plate – Letting the beef rest and drain after frying prevents it from soaking up too much cooled oil, keeping it perfectly crispy until serving.
Storing and Reheating
Refrigerate leftover Beijing beef in an airtight container for 3 or 4 days. Reheat back on the stovetop with a little more oil, in an air fryer, or on a baking sheet in the oven to return some of the crispy texture to your leftovers.
Flank Steak – Stick to smaller, ¼” strips and slice against the grain to prevent chewy, tough beef. The meat is marinated in: White Pepper – Substitute with black pepper. Light Soy Sauce – Very similar to regular Japanese soy sauce. Baking Soda, Cornstarch & Egg Whites – These ingredients coat and tenderize the meat similar to the traditional Chinese velveting technique. A final dusting of cornstarch before frying helps it get extra crispy. Peanut Oil – Substitute with either soybean oil or neutral vegetable oil. Vegetables – Beijing beef stir fry usually includes onions, red bell peppers, and garlic. Throw in any frozen or fresh vegetables you like, including cabbage, broccoli, carrots, and snow peas. Sauce – The complex, sweet and sour sauce is made with light soy sauce, sugar, red chili flakes, ketchup, and: Hoisin Sauce – Salty and tangy. It’s hard to substitute, but you can try mixing soy sauce with sugar for a quick and dirty alternative. Oyster Sauce – Sweet, salty, and distinctly “umami.” There’s no good substitute for it! Chili Paste – Use any of your favorite brands. Sometimes I’ll use harissa for a super spicy sauce. Apple Cider Vinegar – Substitute with rice vinegar or champagne vinegar. Cornstarch Slurry – Be sure to use cold water or else the slurry will clump up.
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