This Beijing Beef is a flavorful Chinese-style stir-fry that combines crispy beef strips, colorful vegetables, and a perfectly balanced sweet-and-tangy sauce. It’s quick to prepare, satisfying, and ideal for weeknight dinners when you want something special without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe delivers restaurant-style results at home with simple ingredients and straightforward steps. The beef turns crispy on the outside while staying tender inside, and the sauce coats every bite with bold flavor. It’s fast, customizable with vegetables you love, and pairs beautifully with rice or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound beef sirloin, thinly sliced against the grain
1/2 cup cornstarch
1/4 cup vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
1/2 cup granulated sugar
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, chopped, for garnish
Directions
Place the sliced beef in a bowl and toss evenly with the cornstarch. Let it rest for 10 minutes so the coating adheres well.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer and cook for 3 to 4 minutes until browned and crispy. Remove the beef from the pan and set aside.
In the same skillet, add the bell peppers and onion. Stir-fry for 3 to 4 minutes until tender-crisp.
In a small bowl, whisk together the sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes if using.
Return the beef to the skillet, pour in the sauce, and stir well to coat everything evenly.
Cook for an additional 2 to 3 minutes until heated through.
Serve hot, garnished with chopped green onions.
Servings and timing
This recipe yields 4 servings.
Prep time is approximately 10 minutes, cook time is about 15 minutes, and total time is around 25 minutes.
Variations
You can substitute the beef with thinly sliced chicken breast for a lighter version. Firm tofu also works well for a meat-free option when pressed and sliced properly. For extra vegetables, add broccoli florets, snap peas, or carrots. If you prefer more heat, increase the red pepper flakes slightly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. If needed, add a small splash of water to loosen the sauce. Microwaving is possible, but stovetop reheating keeps the texture better.
FAQs
Can I make Beijing Beef ahead of time?
Yes, you can prepare the beef and sauce in advance and store them separately. Cook everything together just before serving.
What cut of beef works best?
Beef sirloin is ideal, but flank steak can also be used if sliced thinly against the grain.
Is this dish very sweet?
The sauce is balanced, but you can reduce the sugar slightly if you prefer a less sweet flavor.
Can I make this dish spicy?
Yes, increase the red pepper flakes or add a small amount of chili sauce to the sauce mixture.
Is Beijing Beef gluten-free?
It can be made gluten-free by using a gluten-free soy sauce alternative.
What vegetables can I add?
Broccoli, snap peas, carrots, and zucchini all work well in this recipe.
Can I fry the beef in batches?
Yes, frying in batches prevents overcrowding and helps the beef get crispy.
What should I serve with Beijing Beef?
It pairs well with steamed rice, fried rice, or stir-fried noodles.
How do I keep the beef tender?
Slice the beef thinly against the grain and avoid overcooking it.
Can I freeze leftovers?
Freezing is not recommended as the texture of the beef and vegetables may change.
Conclusion
Beijing Beef is a satisfying homemade dish that brings bold flavors and vibrant colors to your table in less than half an hour. With its crispy beef, glossy sauce, and flexible variations, it’s a recipe you can return to again and again. Whether you’re cooking for family or guests, this dish is sure to impress and become a favorite in your kitchen.
This Beijing Beef is a flavorful stir-fry featuring crispy beef strips tossed with bell peppers and onions in a bold, sweet-and-tangy sauce. It’s quick, satisfying, and perfect for a restaurant-style meal at home.
Ingredients
1 pound beef sirloin, thinly sliced against the grain
1/2 cup cornstarch
1/4 cup vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
1/2 cup granulated sugar
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, chopped (for garnish)
Instructions
In a bowl, toss sliced beef with cornstarch until coated. Let rest for 10 minutes.
Heat vegetable oil in a skillet or wok over medium-high heat.
Fry beef in a single layer for 3–4 minutes until browned and crispy. Remove and set aside.
In the same pan, stir-fry bell peppers and onion for 3–4 minutes until tender-crisp.
Whisk together sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a small bowl.
Return the beef to the pan and pour in the sauce. Stir well to coat everything evenly.
Cook for 2–3 more minutes until heated through and sauce thickens slightly.
Garnish with chopped green onions and serve hot over rice or noodles.
Notes
Use flank steak as an alternative to sirloin, slicing it thinly against the grain.
Add vegetables like broccoli or snap peas for more variety.
Reduce sugar slightly if you prefer a less sweet sauce.
Fry beef in batches to avoid overcrowding and ensure crispiness.
