Ingredients
Equipment
Method
Step 1 – Coat the Beef
- Slice flank steak thinly against the grain.
- Toss beef strips in cornstarch until evenly coated. Shake off excess.
Step 2 – Fry the Beef
- Heat cooking oil in a wok or deep skillet over medium-high heat.
- Fry beef in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.
Step 3 – Stir-Fry Vegetables
- In the same pan (remove excess oil, leaving ~1 tbsp), sauté garlic, onion, and red bell pepper for 3–4 minutes until tender-crisp.
Step 4 – Make the Sauce
- In a small bowl, whisk together ketchup, oyster sauce, soy sauce, rice vinegar, brown sugar, sambal oelek, and black pepper.
Step 5 – Combine Everything
- Return fried beef to the wok.
- Pour in sauce and toss quickly until beef and vegetables are well coated.
Step 6 – Serve
- Serve hot over steamed rice or noodles.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for 3 days.
Freezer: Freeze beef and sauce separately for up to 2 months.
Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen sauce.
🥄 Variations
Healthier: Pan-sear beef instead of deep frying.
Vegetarian: Replace beef with crispy tofu.
Extra Spicy: Add more sambal oelek or red chili flakes.
Sweeter: Add extra brown sugar for a more Panda Express–style glaze.
❓ 10 FAQs
What cut of beef works best?
Flank steak or sirloin works great — just slice thin against the grain. Do I have to deep-fry the beef?
No, you can shallow-fry or pan-sear for a lighter version. What is sambal oelek?
A Southeast Asian chili paste that adds heat without too much vinegar or garlic flavor. Can I make it less sweet?
Yes, reduce brown sugar to 1–2 tbsp. Can I use chicken instead of beef?
Absolutely — sliced chicken breast or thighs work well. What veggies go well in Beijing Beef?
Bell peppers and onions are classic, but broccoli or snap peas are delicious additions. Is this gluten-free?
Use gluten-free soy sauce and oyster sauce. Can I meal prep Beijing Beef?
Yes, but store sauce separately for best texture. What rice pairs best?
Jasmine rice or fried rice is ideal. Can I bake the beef instead of frying?
Yes, bake at 425°F (220°C) for 15–18 minutes until crispy. 🏁 Conclusion
This homemade Beijing Beef is crispy, saucy, and bursting with flavor — the perfect balance of sweet, tangy, and spicy. It’s a crowd-pleasing dinner that comes together in under 30 minutes, and once you try it, you might skip takeout altogether. Serve with rice or noodles for the ultimate comfort meal.
Flank steak or sirloin works great — just slice thin against the grain. Do I have to deep-fry the beef?
No, you can shallow-fry or pan-sear for a lighter version. What is sambal oelek?
A Southeast Asian chili paste that adds heat without too much vinegar or garlic flavor. Can I make it less sweet?
Yes, reduce brown sugar to 1–2 tbsp. Can I use chicken instead of beef?
Absolutely — sliced chicken breast or thighs work well. What veggies go well in Beijing Beef?
Bell peppers and onions are classic, but broccoli or snap peas are delicious additions. Is this gluten-free?
Use gluten-free soy sauce and oyster sauce. Can I meal prep Beijing Beef?
Yes, but store sauce separately for best texture. What rice pairs best?
Jasmine rice or fried rice is ideal. Can I bake the beef instead of frying?
Yes, bake at 425°F (220°C) for 15–18 minutes until crispy. 🏁 Conclusion
This homemade Beijing Beef is crispy, saucy, and bursting with flavor — the perfect balance of sweet, tangy, and spicy. It’s a crowd-pleasing dinner that comes together in under 30 minutes, and once you try it, you might skip takeout altogether. Serve with rice or noodles for the ultimate comfort meal.