Print

Beijing Beef Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/beijing-beef-recipe/