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If you've ever ordered Beijing Beef from your favorite Chinese takeout restaurant, you already know why it's so popular. Crispy strips of beef are tossed in a sweet, tangy, and slightly spicy sauce along with tender-crisp vegetables for a dish that is absolutely packed with flavor.

This homemade Beijing Beef recipe brings all those takeout flavors right into your own kitchen. The flank steak is coated in a light batter and fried until crispy, then tossed in a rich sauce made with rice vinegar, oyster sauce, ketchup, hoisin sauce, and soy sauce.

The result is a perfect balance of sweet, savory, tangy, and spicy flavors that tastes even better than takeout.

Whether you're making dinner for your family or satisfying a craving for Chinese food, this easy recipe comes together quickly and pairs perfectly with steamed rice or fried rice.

Why You'll Love This Recipe for Homemade Beijing Beef

• Better than takeout and made fresh at home
• Crispy beef with a sweet and tangy sauce
• Easy ingredients found at most grocery stores
• Ready in about 30 minutes
• Customizable spice level
• Perfect for weeknight dinners

Ingredients You'll Need for Homemade Beijing Beef

For the Beef

• 1 pound flank steak, thinly sliced against the grain
• 1 small red bell pepper, cut into large pieces (if you do not like bell pepper, sub in a carrot cut into matchsticks instead)
• 1 medium onion, cut into large chunks
• 5 garlic cloves, minced
• 1 teaspoon fresh grated ginger
• Oil for frying

For the Marinade

• 1/2 cup cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/8 teaspoon white pepper

For the Beijing Beef Sauce

• 3 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 2 tablespoons ketchup
• 1 tablespoon hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 1 teaspoon red chili flakes (optional)

How to Make Homemade Beijing Beef

Step 1: Marinate the Beef

Slice the flank steak into thin strips against the grain. In a large bowl, combine the cornstarch, water, sesame oil, garlic powder, baking soda, kosher salt, and white pepper.

Add the sliced beef and toss until every piece is evenly coated. Allow the beef to marinate for 15 to 20 minutes while you prepare the remaining ingredients.

Step 2: Make the Sauce

In a small bowl, whisk together the rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes if using.

Set aside until ready to use.

Step 3: Fry the Beef

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F.

Working in batches, carefully fry the beef for 2 to 3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate.

Continue frying until all of the beef is cooked.

Step 4: Stir Fry the Vegetables

Remove most of the oil from the skillet, leaving about 1 tablespoon behind.

Add the onions and bell peppers (or carrots) and stir fry for 3 to 4 minutes until slightly softened but still crisp.

Add the garlic and ginger and cook for an additional 30 seconds until fragrant.

Step 5: Combine Everything

Pour the prepared sauce into the skillet and bring it to a simmer.

Cook for 1 to 2 minutes until slightly thickened.

Return the crispy beef to the pan and toss until every piece is coated in the sauce.

Serve immediately over steamed rice.

Recipe Tips

• Slice the beef as thinly as possible for the best texture.
• Freezing the steak for 20 minutes before slicing makes it easier to cut thin strips.
• Don't overcrowd the frying oil. Cook in batches for maximum crispiness.
• For extra heat, add additional chili flakes or a drizzle of chili oil.
• If you don't enjoy bell peppers, substitute julienned carrots for a sweeter flavor.

What to Serve with Homemade Beijing Beef

This dish pairs perfectly with:

• 20 Minute Fried rice
• Vegetable fried rice
• Lo mein noodles
• Egg rolls
• Fried Cream Cheese Wontons
• Stir-fried vegetables

If you love this recipe for Homemade Beijing Beef, be sure and check out my most popular recipe, Mongolian Ground Beef Noodles.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat until warmed through. While the beef will lose some of its crispiness, the flavors remain delicious.

Frequently Asked Questions about Beijing Beef

What is Beijing Beef?

Beijing Beef is a Chinese-American takeout dish featuring crispy fried beef tossed in a sweet, tangy, and slightly spicy sauce with onions and peppers.

Can I make this without frying?

Yes. You can cook the coated beef in an air fryer at 400°F for 8 to 10 minutes or pan-fry it with a small amount of oil.

What cut of beef works best for Beijing Beef?

Flank steak is ideal because it remains tender and cooks quickly. Sirloin steak also works well.

Is Beijing Beef spicy?

Traditionally, it has a mild kick from chili flakes. You can easily adjust the heat level by adding more or less spice.

Final Thoughts

Skip the takeout menu and make this easy Beijing Beef recipe at home instead. The combination of crispy beef, fresh vegetables, and a sweet-and-tangy sauce creates a restaurant-quality meal that's surprisingly simple to prepare. Once you taste how delicious homemade Beijing Beef can be, it may become a regular addition to your dinner rotation.