I still remember the first time I tried Beijing Beef. It was at a small Chinese takeout place, and I ordered it on a whim, not knowing what to expect. The first bite was crispy, sweet, tangy, and just a little spicy—it was the perfect combination of flavors and textures. I was hooked.

Since then, I’ve made it a mission to recreate that same delicious Beijing Beef at home. After a few attempts, I found the perfect balance of flavors—crispy fried beef, a rich sauce with just the right amount of sweetness and heat, and tender bell peppers and onions to bring everything together.

If you love the Panda Express version of Beijing Beef, this homemade recipe is even better. It’s fresh, full of flavor, and easy to make right in your kitchen. Once you try it, you’ll never need to order takeout again.

Servings	Total
4	30mins

Where Did You Learn This Recipe?

I learned how to make Beijing Beef through a lot of trial and error. After falling in love with the dish at a restaurant, I tried a few online recipes, but none of them gave me the exact taste I was looking for.

So, I started experimenting. I tweaked the sauce, adjusted the seasoning, and worked on getting the perfect crispy coating for the beef. After a few tries (and a few failed batches), I finally got it just right.

Now, this is one of my go-to recipes whenever I’m craving something crispy, flavorful, and satisfying. It’s become a family favorite, and I love making it for friends who have never tried homemade Beijing Beef before.

Why Beijing Beef

There are so many reasons to love this dish:

Crispy and Flavorful – The beef is lightly battered and fried for a perfect crunch.
Sweet, Spicy, and Tangy Sauce – A mix of hoisin sauce, vinegar, sugar, and spices makes it irresistible.
Better Than Takeout – No preservatives, no soggy beef—just fresh, homemade goodness.
Quick and Easy – You can make this dish in about 30 minutes.
Perfect for Leftovers – The sauce soaks into the beef, making it even better the next day.

If you love Orange Chicken or General Tso’s Chicken, this is a great beef alternative with a similar sweet and spicy kick.

What Is Beijing Beef Made Of?

This dish is made with thinly sliced beef, a crispy coating, stir-fried veggies, and a bold sauce. Here’s what goes into it:

Beef – Flank steak or sirloin, thinly sliced.
Cornstarch & Egg White Coating – Creates a crispy outer layer when fried.
Bell Peppers & Onion – Adds texture and sweetness.
Garlic & Ginger – Brings out authentic Asian flavors.
Beijing Beef Sauce – A mix of hoisin sauce, vinegar, soy sauce, sugar, and chili flakes for a perfect balance of flavors.

What to Have with Beijing Beef

Beijing Beef is delicious on its own, but it’s even better with classic Asian side dishes. Here’s what to serve it with:

Steamed White Rice – Soaks up the flavorful sauce.
Fried Rice – Adds even more texture and flavor.
Lo Mein or Chow Mein – A great noodle pairing.
Steamed Broccoli or Bok Choy – Adds a fresh, crunchy contrast.
Egg Rolls or Spring Rolls – A crispy side for a full Chinese-style meal.

Is Beijing Beef Healthy?

Beijing Beef is not the healthiest dish, since it’s fried and has sugar in the sauce. However, you can make it a little lighter:

Air-fry the beef instead of deep-frying.
Use less sugar or swap for honey.
Serve with brown rice or extra vegetables for more fiber.

If you want a healthier version, try using leaner beef cuts and stir-frying instead of deep-frying.

Kitchen Equipment

To make Beijing Beef, you’ll need:

Sharp knife – For slicing the beef thinly.
Mixing bowls – For coating the beef and mixing the sauce.
Wok or large skillet – For frying and stir-frying.
Tongs or chopsticks – For flipping the beef.
Paper towels – To drain excess oil from the beef.

Ingredients

For the Beef:

1 lb flank steak, thinly sliced
1 egg white
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
Oil for frying

For the Vegetables:

½ red bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced

For the Sauce:

3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon ketchup
½ teaspoon red pepper flakes (adjust for spice level)
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Directions:

Step 1: Prepare the Beef

In a bowl, mix the sliced beef, egg white, cornstarch, salt, and black pepper until well coated.
Let it sit for about 10 minutes while you prepare the sauce and vegetables.

Step 2: Make the Sauce

In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, sugar, ketchup, and red pepper flakes.
In a separate small dish, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry for thickening.

Step 3: Fry the Beef

Heat about ½ inch of oil in a pan over medium-high heat.
Once hot, fry the beef in batches, cooking for 2-3 minutes per side until crispy.
Remove and drain on a plate lined with paper towels.

Step 4: Stir-fry the Vegetables

In a wok or large pan, heat 1 tablespoon oil over medium heat.
Add garlic, ginger, onions, and bell peppers, stir-frying for 2-3 minutes until slightly softened.

Step 5: Add the Sauce and Beef

Pour the prepared sauce into the pan with the vegetables.
Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
Add the fried beef and toss everything together until well-coated.

Step 6: Serve

Remove from heat and serve immediately over steamed rice or noodles.
Enjoy your homemade Beijing Beef!

Tips

Slice the beef thinly against the grain to keep it tender.
Use high heat to get the best stir-fried flavor.
Don’t overcrowd the pan when frying—work in batches.
Adjust the spice level by adding more or less red pepper flakes.
Let the beef rest for a few minutes after frying so it stays crispy.

FAQs

Can I use a different cut of beef?
Yes! Sirloin or skirt steak also works well.

Can I make this dish ahead of time?
Yes, but for the best texture, keep the fried beef separate from the sauce until ready to serve.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan to keep it crispy.

Can I make this in an air fryer?
Yes! Air-fry the beef at 375°F for 8-10 minutes, shaking halfway through.

Conclusion

This homemade Beijing Beef is crispy, flavorful, and just as good—if not better—than takeout. It’s easy to make, packed with sweet, tangy, and spicy flavors, and perfect for a quick dinner.

Try it once, and you’ll see why it’s one of my favorite homemade Chinese dishes.

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