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A bowl of savory Crispy Beijing Beef served over white rice, garnished with red bell peppers and fresh green onions, with chopsticks on the side.
Maryam

Crispy Beijing Beef with Sweet & Tangy Sauce

Indulge in restaurant-quality Crispy Beijing Beef at home! Thinly sliced beef is marinated, coated for ultimate crispiness, and tossed in a vibrant sweet and tangy sauce, perfect for a weeknight treat or special occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak thinly sliced against the grain
For the Marinade
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp baking soda helps tenderize
  • 1 tbsp cornstarch
For the Coating
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cold water adjust as needed
For Frying
  • 4 cups vegetable oil or peanut oil
For the Beijing Sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp ketchup
  • 1 tsp sriracha optional, for a kick
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
For Garnish
  • 2 tbsp green onions thinly sliced
  • 1 tsp sesame seeds toasted

Equipment

  • Wok or large deep skillet
  • Mixing Bowls
  • Whisk
  • Tongs
  • Slotted spoon
  • Wire Rack
  • Paper towels

Method
 

Prepare the Beef
  1. Slice the flank steak very thinly against the grain, about 1/4-inch thick, into bite-sized pieces. Pat dry with paper towels.
  2. In a medium bowl, combine the beef with soy sauce, rice vinegar, sesame oil, baking soda, and 1 tbsp cornstarch. Mix well to coat every piece.
  3. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Prepare the Coating
  1. In a separate bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, salt, and black pepper.
  2. Gradually add cold water to the flour mixture, whisking until a thick, smooth batter forms, similar to pancake batter. It should be thick enough to coat the beef but still pourable.
  3. Add the marinated beef to the batter and toss until all pieces are thoroughly coated.
Make the Beijing Sauce
  1. In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, ketchup, and sriracha (if using).
  2. In another small bowl, whisk together 1 tbsp cornstarch with 1/4 cup water to create a slurry. Set aside.
  3. Heat 1 tablespoon of oil (from your frying oil) in a clean wok or large skillet over medium heat. Add grated ginger and minced garlic, and sauté for 30 seconds until fragrant.
  4. Pour in the whisked sauce mixture and bring to a gentle simmer. Cook for 1-2 minutes, stirring occasionally.
  5. Stir the cornstarch slurry again, then gradually add it to the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat and set aside.
Fry the Crispy Beijing Beef
  1. Heat the vegetable oil in a large wok or deep skillet over medium-high heat to 350-375°F (175-190°C). If you don't have a thermometer, a small piece of batter should sizzle vigorously and float to the top immediately.
  2. Working in batches to avoid overcrowding, carefully add coated beef pieces to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
  3. Using a slotted spoon or tongs, remove the crispy beef and transfer it to a wire rack lined with paper towels to drain excess oil. Repeat with remaining beef.
Assemble and Serve
  1. Reheat the Beijing sauce in the wok over medium-low heat until warm.
  2. Add the fried crispy beef to the wok with the warm sauce. Toss quickly for about 30 seconds, ensuring each piece is evenly coated without losing its crispiness.
  3. Remove from heat immediately. Garnish with sliced green onions and toasted sesame seeds.
  4. Serve hot with steamed rice and your favorite stir-fried vegetables.

Notes

For extra crispiness, after frying, you can air-fry the beef for 3-5 minutes at 375°F (190°C) before tossing in the sauce. Alternatively, a second quick fry (30-60 seconds) at a higher temperature (390°F/200°C) also works wonders.