This Beijing Beef Stir Fry delivers golden crispy beef strips tossed in a bold, sticky sweet-and-sour sauce with garlic, bell pepper, and a touch of heat from red chili.
It’s everything you crave in a Chinese takeout dish—only better because it’s homemade.
Quick, flavorful, and deeply satisfying, it’s a must-make for weeknight dinners or when those takeout cravings hit hard.
Why You’ll Love This Recipe
Crispy beef perfection – Tender inside, golden and crunchy outside—just like your favorite takeout.
Sweet, tangy, and bold – The sauce hits every note: savory, sweet, sour, and spicy.
Fast-cooking – This entire dish comes together in under 30 minutes.
Crowd-pleasing – Adults and kids love the flavorful crunch in every bite.
Customizable – Swap in other proteins or veggies and adjust spice as you like.
What You’ll Need (Ingredient Highlights)
Beef steak – Ribeye, sirloin, or flank steak sliced thin against the grain gives the best tenderness and flavor.
Egg whites & cornstarch – Create a light, crispy coating when fried—key for texture.
Garlic, onion, bell pepper – These aromatics form a classic base with sweetness and punch.
Red chili pepper – Optional, but adds a lovely kick and color contrast.
Vegetable oil & peanut oil – Used for deep frying and stir-frying—choose oils with high smoke points.
Sesame oil & five spice – Add authentic depth to the beef marinade.
Sweet and sour sauce – A homemade blend of ketchup, brown sugar, vinegar, hoisin, and soy sauce, thickened slightly for that glossy coating.
Pro Tips Before You Start
Slice the beef thinly – Always go against the grain to make the beef tender and quick-cooking.
Coat just before frying – Dredge in cornstarch right before frying to prevent sogginess.
Maintain oil temperature – Keep oil at 350°F while frying for golden, crisp results.
Stir-fry in a hot wok – High heat ensures quick cooking and locks in flavor.
Toss beef in sauce last – Keep that crispy crust by adding sauce right before serving.
How to Make Beijing Beef Stir Fry
Step 1: Marinate the Beef
Combine the beef strips with soy sauce, sesame oil, white pepper, baking soda, sugar, and Chinese five spice.
Cover and refrigerate for 15 minutes to tenderize and flavor the meat.
Step 2: Mix the Sauce
In a small bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, soy sauce, and cornstarch.
Set aside so it’s ready when needed.
Step 3: Coat the Beef
Add the egg whites to the marinated beef and mix well.
Place the cornstarch in a shallow dish, then dredge the beef pieces until thoroughly coated.
Step 4: Fry the Beef
Heat about 1 inch of vegetable oil in a wok or heavy pan over medium-high heat until it reaches 350°F.
Fry the beef in batches for 2–3 minutes until crispy and golden.
Drain on a paper towel-lined plate.
Step 5: Stir-Fry the Aromatics
Discard the frying oil and add peanut oil to the same wok.
Sauté the garlic for 30 seconds until fragrant.
Add the onion and bell pepper and stir-fry for 1–2 minutes.
Step 6: Add the Sauce
Pour in the prepared sweet and sour sauce.
Stir continuously as it heats up and thickens, coating the vegetables.
Step 7: Finish with Crispy Beef
Add the fried beef and sliced red chili to the wok.
Toss everything together quickly so the beef is coated with the glossy sauce without losing its crunch.
Step 8: Serve and Enjoy
Serve immediately over steamed rice or noodles.
Garnish with extra chilies or green onions if desired.
What to Serve It With
Steamed jasmine rice – The classic base that soaks up every drop of sauce.
Lo mein noodles – For a satisfying, slurpable side.
Garlic sautéed greens – Add freshness and contrast with baby bok choy or green beans.
Pickled cucumber salad – Bright, tangy, and refreshing to balance the richness.
Variations / Substitutions
Use a different protein – Chicken, shrimp, or tofu all work well with the same method.
Make it vegetarian – Swap beef for extra-firm tofu and use vegetarian oyster sauce.
Adjust the heat – Add more chilies, crushed red pepper, or a drizzle of chili oil for spice lovers.
Add more vegetables – Stir in mushrooms, broccoli florets, or snap peas for added crunch and color.
Try baking instead – Bake coated beef at 425°F on a rack for a lighter, oil-free version.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 3 days.
Reheating – Warm in a skillet over medium heat to bring back some crispness.
Add a splash of water or sauce if it seems dry.
Freezing not recommended – The crispy coating won’t hold up after thawing.
Make ahead tip – You can prep and marinate the beef or mix the sauce ahead of time to save minutes at dinner.
FAQs
Can I use chicken instead of beef?
Yes! Thinly sliced chicken breast or thigh works just as well.
What does the baking soda do in the marinade?
It helps tenderize the meat and improve texture when stir-fried.
Can I make it less sweet?
Sure—just reduce the brown sugar or increase the vinegar slightly for more tang.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable or canola oil.
Can I fry the beef in an air fryer?
Yes, though it may not be quite as crispy.
Spray lightly with oil and cook at 400°F until browned and crisp.
Do I need a wok to make this?
Nope! A large skillet works just fine if it heats evenly and holds everything.
Can I prep this ahead of time?
Yes. Marinate the beef and mix the sauce earlier in the day, then cook fresh when ready to serve.
Final Thoughts
This Beijing Beef Stir Fry is a total flavor bomb—crispy, saucy, and full of bold personality.
It’s the kind of dish that brings the excitement of takeout straight to your kitchen table.
Once you master the crispy beef and silky sauce, you’ll be making this again and again.
It’s crave-worthy, customizable, and seriously satisfying every single time.
