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Beijing Beef

Restaurant-quality Beijing beef made at home in under 30 minutes. Crispy, tender beef coated in a tangy-sweet sauce with ginger and garlic. The beef gets wonderfully crispy on the outside while staying tender inside, and the sauce clings to every piece with a perfect sweet, tangy, and savory kick.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 pounds flank steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil for frying
For the Sauce
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
For Serving
  • Cooked white or brown rice
  • 2 green onions sliced
  • 1 tablespoon sesame seeds

Equipment

  • Wok or large skillet
  • Cutting board
  • Sharp chef's knife
  • Measuring spoons and cups
  • Small mixing bowl
  • Wooden spoon or wok spatula
  • Paper towels
  • Shallow dish for coating beef

Method
 

  1. Slice your flank steak thinly against the grain, cutting at a 45-degree angle for maximum tenderness. Pat the beef dry with paper towels to remove excess moisture.
  2. Combine cornstarch, salt, and black pepper in a shallow dish and mix until even.
  3. Toss the beef pieces in the cornstarch mixture until every piece is evenly coated. Shake off any excess coating.
  4. Pour oil into your wok and heat it to 350 to 375 degrees Fahrenheit (or until a small piece of beef sizzles immediately when dropped in).
  5. Working in batches to avoid overcrowding, fry the beef for 2 to 3 minutes until golden and crispy on all sides. Let it sit for 30 seconds between stirs so it develops a crust.
  6. Transfer the fried beef to a paper towel-lined plate to drain excess oil. Set aside while cooking remaining batches.
  7. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, and red pepper flakes.
  8. Pour off most of the oil from the wok, leaving about 1 tablespoon, and place it back over medium-high heat. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
  9. Pour in your prepared sauce and let it bubble and thicken for 1 to 2 minutes.
  10. Add all the fried beef back into the wok and toss constantly to coat every piece. Drizzle in the sesame oil at the very end, stirring gently to combine.
  11. Serve over cooked rice and garnish with sliced green onions and sesame seeds.

Notes

The key to restaurant-quality Beijing beef is getting your oil hot enough and not crowding the pan when frying. Slice beef against the grain and keep pieces thin. Pat beef completely dry before coating. Have all ingredients prepped before you start frying. Store cooked beef and sauce in airtight container for up to 3 days in refrigerator, or freeze for up to 2 months. Reheat in wok or skillet over medium heat for best texture.