This easy homemade Beijing Beef is my go-to when I’m craving bold, sweet-and-savory Chinese takeout flavors without leaving the house. Crispy beef strips coated in a tangy, glossy sauce with stir-fried onions and peppers—it’s a total flavor bomb that comes together quickly in my own kitchen.
Why You’ll Love This Recipe
I love this recipe because it hits that perfect balance of crispy, saucy, sweet, and just a little spicy. It tastes just like the version from Panda Express, but fresher and made with ingredients I can trust. I can whip it up in under 30 minutes, and it satisfies all my cravings for takeout, without the delivery fee.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Flank steak or sirloin, thinly sliced
- Cornstarch
- Egg
- Bell peppers (red and green)
- Onion
- Garlic
- Oil (for frying and stir-frying)
For the sauce:
- Ketchup
- Hoisin sauce
- Soy sauce
- Brown sugar
- Apple cider vinegar (or rice vinegar)
- Red chili flakes (optional for heat)
- Water
- Cornstarch (for thickening the sauce)
directions
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I start by slicing the beef thinly against the grain and tossing it with a beaten egg and cornstarch to coat each piece for that perfect crisp texture.
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I heat oil in a wok or deep skillet and fry the beef in batches until golden and crispy. Then I set it aside on a paper towel-lined plate.
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In the same pan, I stir-fry sliced onions, garlic, and bell peppers for a couple of minutes until just tender but still vibrant.
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I whisk together all the sauce ingredients in a bowl, then pour the mixture into the skillet with the veggies. I let it simmer until it starts to thicken slightly.
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I return the fried beef to the pan, tossing everything together until the beef is fully coated and glossy.
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I serve it hot over steamed rice or noodles, sometimes garnished with green onions or sesame seeds if I have them on hand.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Sometimes I bake or air fry the beef for a lighter version without deep frying. I also switch up the veggies depending on what I have—broccoli or snap peas work great. If I’m avoiding sugar, I reduce the brown sugar and use honey or a sugar substitute. For a spicier version, I add sriracha or more chili flakes to the sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet on medium heat so the beef stays somewhat crispy and the sauce warms evenly. Microwaving works too, but I stir halfway through to avoid sogginess. If I need to freshen it up, I add a splash of water or soy sauce while reheating.
FAQs
What cut of beef is best for Beijing Beef?
I usually use flank steak or sirloin because they’re tender and slice easily. I make sure to cut against the grain for the best texture.
Can I make Beijing Beef without deep frying?
Yes, I sometimes use an air fryer or bake the coated beef at 400°F until crispy. It’s a lighter alternative that still gives me great flavor.
How do I get the beef super crispy?
I coat it in egg and cornstarch, then fry it in hot oil (around 350°F). I don’t overcrowd the pan so each piece crisps up nicely.
Is Beijing Beef very spicy?
It’s mildly spicy, but I control the heat by adjusting the chili flakes or omitting them completely. I like to customize it based on who I’m cooking for.
What’s the difference between Beijing Beef and General Tso’s?
Beijing Beef is tangier and sweeter, with a more tomato-forward sauce, while General Tso’s is usually heavier on soy and garlic with a spicier, thicker glaze.
Conclusion
Making Beijing Beef at home is a fun and flavorful way to enjoy one of my favorite takeout dishes. It’s crispy, saucy, and incredibly satisfying—perfect for a quick weeknight meal or a weekend treat. I love knowing exactly what goes into it and being able to tweak the flavor to my liking. Once I tried it homemade, I never looked back.
Print
Beijing Beef Recipe: Easy Homemade Version
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Frying, Stir-Fry
- Cuisine: Chinese-American
- Diet: Gluten Free
Description
This easy homemade Beijing Beef recipe brings crispy beef strips tossed in a sweet, tangy, and mildly spicy sauce with sautéed peppers and onions. Inspired by Panda Express, it’s a bold, delicious takeout-style dish that you can make at home in just 30 minutes.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 egg, beaten
- 1/2 cup cornstarch (for coating beef)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- Oil, for frying and stir-frying
- For the sauce:
- 1/4 cup ketchup
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar or rice vinegar
- 1/4 tsp red chili flakes (optional)
- 1/4 cup water
- 1 tsp cornstarch (to thicken sauce)
Instructions
- Slice the beef thinly and toss with the beaten egg and cornstarch until evenly coated.
- Heat oil in a wok or deep skillet to 350°F. Fry the beef in batches until crispy and golden. Drain on a paper towel-lined plate.
- In the same skillet, remove excess oil, then stir-fry onions, bell peppers, and garlic for 2–3 minutes until slightly tender.
- In a small bowl, whisk together all sauce ingredients. Pour the sauce into the skillet with the veggies and simmer until slightly thickened.
- Return the crispy beef to the pan and toss to coat evenly in the sauce.
- Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- Air fry or bake the beef at 400°F for a lighter version.
- Use honey or a sugar alternative in place of brown sugar to reduce sugar.
- Adjust chili flakes or add sriracha to customize the heat.
- Broccoli or snap peas can be used in place of bell peppers.
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