Beijing Beef Recipe

Introduction

Beijing Beef is a popular Chinese-inspired dish that combines crispy, tender beef with a rich, flavorful sauce. This dish, commonly found in Chinese takeout restaurants, has become a fan favorite for its perfectly balanced combination of savory, sweet, and slightly tangy flavors. With crispy, golden-brown beef coated in a delicious sauce made from soy sauce, hoisin sauce, and a touch of ginger and garlic, Beijing Beef is a savory and satisfying meal that can be enjoyed on any occasion.

If you’ve ever craved the taste of restaurant-quality Beijing Beef at home, this recipe will make it possible with just a few simple ingredients and steps. By using everyday pantry staples, this dish delivers big flavors while allowing you to control the ingredients and adjust the heat level to your preference. Whether you’re making it for a quick weeknight dinner or serving it to guests, Beijing Beef will impress everyone with its bold flavors and irresistible texture.

Why You’ll Love Beijing Beef

• Crispy, Tender Beef: The beef is cooked to perfection, with a crispy exterior and a juicy, tender interior. Each bite is a satisfying combination of textures.
• Rich, Flavorful Sauce: The savory, slightly sweet, and tangy sauce perfectly complements the beef, making it irresistible. With a mix of soy sauce, hoisin sauce, and spices, the sauce delivers depth and complexity to the dish.
• Simple Ingredients: The recipe calls for easy-to-find ingredients such as soy sauce, hoisin sauce, and cornstarch, which are staples in many Chinese dishes. You don’t need any fancy ingredients to make this flavorful dish.
• Quick and Easy: Beijing Beef comes together in about 30 minutes, making it the perfect option for a fast and delicious meal.
• Customizable: Adjust the heat level, sweetness, and even the vegetables according to your tastes, making this dish flexible for a variety of preferences.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 350-400 calories per serving, depending on portion sizes and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 18-22g
• Carbohydrates: 25-30g
• Protein: 20-25g
• Fiber: 1g
• Sugar: 14-18g

Ingredients

For the Beijing Beef:

• 1 pound beef sirloin, flank steak, or tenderloin, thinly sliced against the grain
• 1 tablespoon cornstarch (for coating the beef)
• 2 tablespoons vegetable oil (for frying)
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the Sauce:

• ¼ cup soy sauce (low-sodium preferred)
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar (packed)
• 1 tablespoon chili paste or sriracha (optional, for heat)
• 1 tablespoon cornstarch (for thickening the sauce)
• 1 tablespoon water (for cornstarch slurry)

Garnish:

• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Beef

Start by slicing your beef into thin strips, cutting against the grain. This is essential for ensuring that the beef is tender after cooking. The strips should be about 1/4 inch thick for the best texture. After slicing, place the beef in a bowl and coat it lightly with 1 tablespoon of cornstarch, tossing to ensure an even coating. This will help create that crispy exterior when the beef is fried.

2. Make the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and chili paste (or sriracha if you prefer heat). This combination of savory, sweet, and tangy flavors is the key to creating the authentic Beijing Beef sauce. If you like it sweeter, feel free to add a little extra brown sugar, and for a spicier kick, increase the amount of chili paste or sriracha.

In a separate small bowl, mix the 1 tablespoon of cornstarch with 1 tablespoon of water to create a cornstarch slurry. This will be added later to thicken the sauce and give it a glossy texture.

3. Fry the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the beef strips in a single layer. It’s best to fry the beef in batches to avoid overcrowding the pan, which could prevent it from becoming crispy. Fry the beef for 2-3 minutes, turning occasionally, until it is golden brown and crispy. Remove the beef from the pan and set it aside on a paper towel-lined plate to drain any excess oil.

4. Cook the Vegetables

In the same skillet, add the sliced onion, bell pepper, garlic, and ginger. Stir-fry the vegetables for about 2-3 minutes, or until they are tender but still crisp. The garlic and ginger will release their aromatic flavors, adding depth to the dish.

5. Combine the Beef and Sauce

Once the vegetables are cooked, return the crispy beef to the skillet. Pour the prepared sauce over the beef and vegetables, stirring to coat everything evenly. Allow the sauce to simmer for 2-3 minutes. This gives the sauce a chance to thicken and infuse the beef and vegetables with flavor.

6. Thicken the Sauce

Once the sauce has simmered, add the cornstarch slurry to the skillet, stirring constantly. The sauce will quickly thicken, becoming glossy and perfect for coating the beef and vegetables. Continue cooking for an additional 1-2 minutes until the sauce reaches your desired consistency.

7. Garnish and Serve

Remove the skillet from the heat and garnish the Beijing Beef with sliced green onions and a sprinkle of sesame seeds (optional). Serve immediately over steamed rice, noodles, or with a side of stir-fried vegetables for a complete meal.

Tips for Perfect Beijing Beef

• Use Tender Cuts of Beef: Beef sirloin, flank steak, or tenderloin are ideal for this recipe as they are tender and cook quickly. Make sure to slice the beef against the grain to ensure it remains tender after frying.
• Don’t Skip the Cornstarch Coating: Coating the beef in cornstarch before frying helps to create a crispy texture on the outside while keeping the inside tender and juicy. It’s essential for the authentic Beijing Beef texture.
• Adjust the Sauce to Your Taste: The beauty of this dish is that the sauce can be easily adjusted to suit your preferences. If you like your dish sweeter, add more brown sugar. If you like it spicier, increase the chili paste or sriracha. Feel free to tweak the sauce until it’s perfect for you.
• Fry in Batches: To achieve crispy beef, don’t overcrowd the pan when frying. Fry the beef in batches to ensure that each piece gets crispy and golden brown. Overcrowding will cause the beef to steam instead of fry.
• Make it Ahead: If you want to save time on busy nights, you can make the sauce ahead of time and store it in the fridge for up to 2 days. Simply heat it up and add the cooked beef and vegetables when you’re ready to serve.

Variations of Beijing Beef

• Spicy Beijing Beef: If you prefer your Beijing Beef with extra heat, increase the amount of chili paste or sriracha in the sauce. You can also add sliced fresh chilies during the stir-frying process for an additional kick.
• Vegetarian Beijing Beef: For a vegetarian version, substitute the beef with tofu or tempeh. Press the tofu to remove excess moisture, then cut it into strips and coat with cornstarch before frying.
• Beijing Beef with Noodles: For a heartier meal, serve the Beijing Beef over noodles instead of rice. Lo mein or rice noodles are excellent choices for pairing with this dish.
• Beijing Chicken: Swap the beef for chicken breast or thigh meat, cut into strips. The cooking method and sauce remain the same, but you’ll get a slightly lighter version of this dish.
• Beijing Beef with Vegetables: Add additional vegetables like broccoli, snow peas, or carrots to the stir-fry for more color and texture in the dish. The vegetables will absorb the sauce and add extra flavor to each bite.

Storage and Shelf Life

Beijing Beef can be stored and enjoyed for a few days. Here’s how to store it properly:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the beef in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed.
• Freezing: For longer storage, you can freeze the Beijing Beef. Place it in a freezer-safe container or resealable bag and store it in the freezer for up to 3 months. To reheat, thaw the beef overnight in the refrigerator and reheat it on the stove or in the microwave.

Side Dishes and Pairings for Beijing Beef

Pair this dish with complementary sides to complete your meal:

• Steamed Rice: The classic pairing with Beijing Beef, steamed rice soaks up the savory sauce and provides a neutral base to balance the rich flavors.
• Stir-Fried Vegetables: Add a side of stir-fried vegetables such as broccoli, bok choy, or snow peas for a well-rounded meal.
• Egg Fried Rice: For extra flavor and texture, serve the Beijing Beef alongside a side of egg fried rice, which pairs perfectly with the sweet-savory sauce.
• Chinese Hot and Sour Soup: Start your meal with a bowl of hot and sour soup for a tangy, spicy appetizer that complements the flavors of Beijing Beef.

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Conclusion

Beijing Beef is a delicious and easy-to-make Chinese-inspired dish that brings bold, savory flavors and crispy beef to your dinner table. With a flavorful sauce, tender beef, and simple ingredients, this dish is a great choice for a quick weeknight dinner or a special occasion. The customizable sauce, crispy texture, and versatility make Beijing Beef a family favorite that everyone will love. Whether you serve it with rice, noodles, or stir-fried vegetables, this dish will impress your guests and leave them craving more. Try this recipe today and enjoy the flavors of Beijing Beef in the comfort of your own home!