Beijing Beef Recipe

Introduction

Beijing Beef is a flavorful and satisfying dish that combines tender strips of marinated flank steak with a sweet and tangy sauce. It’s a perfect weeknight meal that pairs wonderfully with steamed rice and crisp vegetables.

Ingredients

• 1 lb flank steak, sliced
• 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice
• ½ teaspoon baking soda
• ½ teaspoon cracked black pepper
• 3 tablespoons cornstarch
• ½ cup ketchup
• ⅓ cup brown sugar
• ¼ cup rice wine vinegar
• ¼ cup hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1 large onion, cubed
• 1 red pepper, cubed

Instructions

1. Step 1: In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, Chinese five-spice, baking soda, and cracked black pepper. Mix well to coat the meat evenly.
2. Step 2: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and tenderize the beef.
3. Step 3: In another medium bowl, whisk together the ketchup, brown sugar, rice wine vinegar, hoisin sauce, 3 tablespoons soy sauce, sweet chili sauce, 1 tablespoon cornstarch, sesame oil, and minced garlic. Set the sauce aside.
4. Step 4: Toss the marinated beef with 3 tablespoons cornstarch until fully coated.
5. Step 5: Heat the oil in a large skillet over medium-high heat. When hot, add the beef and cook until browned on all sides. Remove the cooked beef from the skillet and set aside.
6. Step 6: In the same skillet, add the cubed onion and red pepper. Cook for 4 to 5 minutes until slightly softened.
7. Step 7: Return the beef to the skillet, then pour in the prepared sauce. Stir and bring the mixture to a simmer until the sauce thickens and coats the beef nicely.
8. Step 8: Serve the Beijing Beef hot with steamed rice and enjoy a delicious homemade takeout classic!

Tips & Variations

• For added crunch, toss in some sliced green onions or chopped peanuts just before serving.
• If you prefer a spicier kick, increase the sweet chili sauce or add a dash of chili flakes to the sauce.
• Substitute flank steak with sirloin or skirt steak for a similarly tender result.
• Use cornstarch coating to achieve a crispier texture by lightly frying the beef before sautéing with vegetables and sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beijing Beef without marinating the steak?

Although skipping the marinade is possible, marinating the steak helps tenderize the meat and infuses it with flavor, resulting in a more delicious dish.

What can I serve with Beijing Beef?

Beijing Beef pairs well with steamed white or brown rice, fried rice, or even noodles. Steamed or stir-fried vegetables such as broccoli or snap peas also complement the dish nicely.

Beijing Beef Recipe

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★★★★★

4.4 from 99 reviews

This flavorful Beijing Beef recipe features tender flank steak marinated in a blend of soy sauce and Chinese five-spice, then stir-fried until crispy and coated in a tangy, sweet, and spicy sauce made with hoisin, ketchup, and sweet chili sauce. This classic Chinese-American dish is perfect served hot with steamed rice for a delicious, satisfying meal.

• Author: Maya
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

For the Beef Marinade

• 1 lb flank steak, sliced
• 2 tablespoons soy sauce
• 1 teaspoon Chinese 5 spice
• ½ teaspoon baking soda
• ½ teaspoon cracked black pepper

For Beef Coating

• 3 tablespoons cornstarch

For the Sauce

• ½ cup ketchup
• ⅓ cup brown sugar
• ¼ cup rice wine vinegar
• ¼ cup hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 2 cloves garlic, minced

For Stir-Frying

• 1 tablespoon oil
• 1 large onion, cubed
• 1 red bell pepper, cubed

Instructions

1. Marinate the Beef: In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce, Chinese five-spice, baking soda, and cracked black pepper. Mix well until the meat is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to tenderize and infuse flavor.
2. Prepare the Sauce: In another medium bowl, whisk together ketchup, brown sugar, rice wine vinegar, hoisin sauce, 3 tablespoons soy sauce, sweet chili sauce, 1 tablespoon cornstarch, sesame oil, and minced garlic. Set this sauce mixture aside for later use.
3. Coat the Beef: After marinating, coat the beef slices evenly with 3 tablespoons of cornstarch to create a crispy outer texture when cooked.
4. Cook the Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the coated beef and cook until browned and crispy on all sides, about 4-5 minutes. Remove the beef from the skillet and set aside.
5. Sauté Vegetables: In the same skillet, add the cubed onion and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly softened.
6. Combine and Simmer: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir to coat everything evenly. Bring the mixture to a simmer and cook until the sauce thickens, approximately 2-3 minutes.
7. Serve: Serve the Beijing Beef hot immediately with steamed rice for a complete and satisfying meal.

Notes

• For extra crispiness, you can double-coat the beef with cornstarch.
• Adjust the sweetness or heat of the sauce by modifying brown sugar or sweet chili sauce quantities to taste.
• Use fresh vegetables or add other favorites like carrots or snap peas for variety.
• Flank steak is preferred for tenderness, but sirloin or skirt steak can be substituted.
• Ensure the skillet is hot before adding beef to get a good sear and prevent sticking.
• The dish is best served immediately to enjoy the crispy texture of the beef.

Keywords: Beijing Beef, Chinese Beef Recipe, Stir-Fry Beef, Crispy Beef, Chinese 5 Spice Beef