If you love Chinese takeout, then Beijing beef is likely already on your list of favorites. The sweet and spicy beef dish with a crispy coating is a delicious combination of flavors and textures that makes it irresistible. But did you know you can make your own homemade Beijing beef that’s even better than what you’ll get from a restaurant? This easy Chinese beef recipe will show you how to create a tasty, well-balanced meal in the comfort of your kitchen.
The best part? This recipe is simple, and you can adjust the spice and sweetness to your liking. Let’s dive into the world of sweet and spicy beef with this step-by-step guide.
What Is Beijing Beef?
Beijing beef is a popular Chinese-American dish that features crispy fried beef strips coated in a sweet and spicy sauce. It’s typically served with bell peppers and onions, which add a fresh crunch to balance out the rich beef. The sauce is a perfect blend of sweet, tangy, and spicy, offering a flavor explosion in every bite.
Originally made famous by Panda Express, Beijing beef has become a beloved dish across Chinese takeout menus, but with this recipe, you can recreate and even improve upon that classic flavor at home.
Essential Ingredients for Homemade Beijing Beef
The magic of homemade Beijing beef comes from using fresh ingredients and balancing the flavors perfectly. Here’s what you’ll need:
- 1 pound flank steak (or other tender beef cuts)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/4 cup sugar (adjust to taste)
- 1 tablespoon ketchup
- 1 tablespoon sriracha or chili paste (adjust for heat)
- Vegetable oil for frying
- Salt and pepper to taste
Choosing the Best Beef Cut
Flank steak is the go-to choice for Beijing beef because it’s tender and cooks quickly. However, if you can’t find flank steak, you can also use skirt steak or sirloin. These cuts offer a good balance of tenderness and flavor.
The key to perfect beef strips is to slice the meat against the grain into thin pieces. This helps break down the muscle fibers, resulting in tender, bite-sized pieces after frying.
Sweet and Spicy Sauce Components
The sweet and spicy sauce is what makes Beijing beef stand out. The combination of sugar, soy sauce, hoisin sauce, and a kick of sriracha creates a mouthwatering glaze that coats each piece of crispy beef.
- Soy Sauce: Provides the salty, umami base of the sauce.
- Sugar: Balances out the spiciness and adds a caramelized sweetness.
- Hoisin Sauce: Adds depth with its sweet and savory flavor.
- Sriracha or Chili Paste: Brings the heat! Adjust the amount based on your spice tolerance.
- Ketchup: Yes, a bit of ketchup gives the sauce a rich tanginess that complements the other ingredients.
Step-by-Step Guide to Making Homemade Beijing Beef
Now that we’ve covered the ingredients, let’s move on to the fun part: making your own Chinese beef recipe from scratch.
Preparing the Beef
- Slice the Beef: Begin by slicing the flank steak into thin strips, making sure to cut against the grain. This ensures tender bites of beef.
- Coat the Beef: In a bowl, mix the cornstarch and flour together. Dredge the beef slices in this mixture until fully coated, then dip each piece into the beaten egg. This combination creates a crispy coating when fried.
- Fry the Beef: Heat about 1/2 inch of vegetable oil in a pan over medium-high heat. Fry the beef in small batches, ensuring each piece is crispy and golden brown. Once fried, set the beef aside on paper towels to drain excess oil.
Stir-Frying the Vegetables
- Cook the Vegetables: In a wok or large skillet, heat a tablespoon of vegetable oil. Add the sliced bell peppers, onions, garlic, and ginger. Stir-fry the vegetables over high heat for 3-4 minutes until they begin to soften but still retain a bit of crunch.
- Set Aside: Remove the vegetables from the wok and set them aside while you prepare the sauce.
Making the Sweet and Spicy Sauce
- Combine the Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ketchup, and sriracha. Taste the sauce and adjust the sweetness or spiciness to your preference.
- Heat the Sauce: In the same wok, add the sauce mixture and bring it to a simmer. Stir constantly to prevent burning and allow the sauce to thicken slightly (about 2-3 minutes).
Combining the Beef, Sauce, and Vegetables
- Toss Everything Together: Add the fried beef and stir-fried vegetables back into the wok with the sauce. Toss everything together until the beef is well coated and the sauce is evenly distributed.
- Cook for 1-2 Minutes: Allow the beef and vegetables to cook with the sauce for an additional minute, ensuring that all the flavors meld together beautifully.
- Serve Hot: Serve your sweet and spicy beef immediately with steamed rice or noodles.
Tips for Perfecting Your Beijing Beef
Here are a few tips to take your homemade Beijing beef from good to exceptional:
Controlling the Heat and Sweetness
- Too Spicy? Reduce the sriracha or chili paste if you prefer a milder dish. You can also balance the heat with a little extra sugar or hoisin sauce.
- Too Sweet? If you like your Beijing beef more savory, decrease the amount of sugar and increase the soy sauce or rice vinegar for a tangier kick.
Achieving the Perfect Crispy Texture
- Fry in Small Batches: To keep the beef crispy, avoid overcrowding the pan. Fry the beef in small batches to ensure each piece gets evenly crispy.
- Drain Excess Oil: Place the fried beef on paper towels to drain off excess oil. This prevents the beef from becoming soggy when mixed with the sauce.
Serving Suggestions for Beijing Beef
Beijing beef is delicious on its own, but pairing it with the right sides can elevate your meal even further.
Best Side Dishes for Beijing Beef
- Steamed White Rice: A classic pairing that absorbs the flavorful sauce and balances the richness of the beef.
- Vegetable Fried Rice: Add more texture and flavor by serving Beijing beef with a simple fried rice dish.
- Lo Mein: If you prefer noodles, lo mein is an excellent option to serve alongside this dish.
How to Serve Beijing Beef as a Main Course
For a more substantial meal, consider serving Beijing beef with a side of stir-fried vegetables or a fresh cucumber salad. The crunchy vegetables complement the sweet and spicy beef, creating a well-rounded meal.
Storing and Reheating Beijing Beef
Beijing beef is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:
- In the Fridge: Store leftover beef in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain the crispiness of the beef, reheat it in the oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving, as it can make the beef soggy.
For more Chinese-inspired recipes, check out this beef and broccoli stir fry for another easy, delicious dinner idea.
Frequently Asked Questions
- Can I use a different cut of beef for Beijing beef?
- Yes, flank steak is the best choice, but you can also use skirt steak, sirloin, or even ribeye for a tender result.
- How do I make the dish less spicy?
- To reduce the heat, use less sriracha or chili paste and balance the flavors with a bit more sugar or hoisin sauce.
- Can I bake the beef instead of frying?
- While frying gives the beef a crispier texture, you can bake the beef strips at 400°F (200°C) for about 15-20 minutes, turning halfway through.
- Can I make Beijing beef gluten-free?
- Yes, simply substitute regular soy sauce with gluten-free tamari and ensure all other ingredients, like hoisin sauce, are gluten-free.
- What vegetables can I add to Beijing beef?
- Bell peppers and onions are traditional, but you can also add broccoli, snow peas, or carrots for extra color and crunch.
- Can I make this dish vegetarian?
- Absolutely! Replace the beef with tofu or mushrooms for a delicious vegetarian version of Beijing beef.
- What’s the best oil for frying the beef?
- Vegetable oil or peanut oil works best for frying due to their high smoke points.
- Can I freeze Beijing beef?
- Yes, you can freeze it. Store the cooked beef and sauce separately from the vegetables for up to 3 months. Reheat after thawing in the fridge.
Enjoy your homemade Beijing beef with its crispy texture, sweet and spicy flavor, and vibrant colors—perfect for a satisfying meal that rivals your favorite takeout!