Easy Beijing beef


 Beijing beef is a Chinese-American dish that typically consists of thin strips of flank steak that are deep-fried until crispy and then tossed in a sweet and savory sauce. The sauce usually contains a combination of soy sauce, hoisin sauce, brown sugar, garlic, ginger, and dried chili peppers for a spicy kick. The beef is often served with steamed rice or noodles and garnished with sesame seeds or scallions for added flavor and texture. The dish is known for its crispy texture and complex flavor profile, making it a popular choice at Chinese restaurants in the United States.

Easy Beijing beef

 Here are some tips and variations:


Use a high-quality cut of beef that is thinly sliced, such as flank steak or sirloin.

Marinate the beef in a mixture of soy sauce, rice vinegar, and cornstarch for at least 30 minutes before frying to help tenderize the meat and add flavor.

Fry the beef in small batches to ensure it stays crispy and doesn't clump together.

When making the sauce, use a combination of sweet and savory flavors such as hoisin sauce, honey, soy sauce, and rice vinegar to balance the flavors.

Add some heat to the dish with chili flakes or sriracha sauce, if desired.

Serve over steamed rice and garnish with sliced scallions and sesame seeds.


Easy Beijing beef

Vegetarian Beijing Beef - substitute tofu or seitan for the beef and follow the same recipe for the sauce and frying.

Spicy Beijing Beef - add some extra heat with additional chili flakes, sliced jalapenos, or hot sauce to the sauce.

Orange Beef - add some fresh orange juice and zest to the sauce for a citrus twist on the classic dish.

Teriyaki Beef - substitute teriyaki sauce for the Beijing Beef sauce and garnish with sliced green onions and sesame seeds.

Honey Garlic Beef - add minced garlic and honey to the sauce for a sweet and garlicky flavor profile.

Do you need to marinate the beef?

Marinating the beef is not absolutely necessary for making Beijing Beef, but it can definitely help to enhance the flavor and texture of the meat. Marinating the beef in a mixture of soy sauce, rice vinegar, and cornstarch for at least 30 minutes before frying can help to tenderize the meat, infusing it with flavor, and creating a protective coating that helps to keep it crispy during frying.

So while it's possible to skip the marinade step, marinating the beef is a recommended technique that can lead to a more flavorful and tender final product.


  • 1 lb flank steak, cut into thin strips
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable oil, for frying
  • 2 tbsp vegetable oil, for stir-frying
  • 1/4 cup diced onions
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced red bell peppers
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup hoisin sauce
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch, mixed with 1 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds, for garnish
  • sliced green onions, for garnish

Easy Beijing beef


In a large bowl, toss the sliced flank steak with the cornstarch, salt, and black pepper until the meat is evenly coated.

Heat the vegetable oil in a wok or deep frying pan over medium-high heat. Once the oil is hot, add the steak in batches and fry until crispy and golden brown, about 2-3 minutes per batch. Drain the fried steak on paper towels and set aside.

In the same wok or frying pan, heat 2 tbsp of vegetable oil over medium-high heat. Add the onions, bell peppers, garlic, and ginger and stir-fry for 1-2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, water, hoisin sauce, brown sugar, and cornstarch slurry until well combined.

Add the soy sauce mixture to the wok and stir to combine with the vegetables. Bring the mixture to a boil and cook for 1-2 minutes until the sauce has thickened.

Add the fried beef to the wok and toss to coat the meat with the sauce. Drizzle with sesame oil and toss again.

Transfer the Beijing beef to a serving dish and garnish with sesame seeds and sliced green onions. Serve hot with steamed rice.