This Crispy Beijing Beef Stir Fry is bold, tangy, and packed with flavor!
Tender beef strips are marinated and fried until crispy, then tossed with sweet and sour sauce, bell peppers, onion, and chilies for an irresistible takeout-style dish right from your own kitchen.
Why You’ll Love This Recipe
Crispy and saucy: Crunchy beef coated in a rich, sticky glaze.
Better than takeout: Homemade and customizable to your taste.
Quick stir fry method: Fast, flavorful, and fun to make!
Ingredient Highlights
Thinly sliced steak for tender, juicy bites.
Soy sauce, sesame oil, and five spice for authentic depth.
Egg whites and cornstarch to coat the beef and make it ultra-crispy.
Garlic, onion, bell pepper, and chili for stir fry texture and heat.
Sweet and sour sauce made with vinegar, sugar, ketchup, and hoisin.
Pro Tips Before You Start
Slice beef against the grain for a more tender texture.
Let the beef marinate to absorb flavor and tenderize.
Fry in batches to avoid overcrowding and ensure crispiness.
Prep all ingredients before cooking—stir fry moves fast!
How to Make Crispy Beijing Beef Stir Fry
Step 1: Marinate the Beef
Mix the sliced beef with soy sauce, white pepper, baking soda, sesame oil, sugar, and Chinese five spice.
Cover and refrigerate for 15 minutes.
Step 2: Prepare the Sauce
In a small bowl, whisk together rice vinegar, brown sugar, ketchup, tomato paste, hoisin sauce, cornstarch, and soy sauce. Set aside.
Step 3: Coat the Beef
Add egg whites to the marinated beef and stir.
Dredge beef pieces in cornstarch, making sure they are fully coated.
Step 4: Fry the Beef
Heat vegetable oil in a wok to 350°F.
Fry beef in batches for 2–3 minutes until crispy and golden.
Transfer to a paper towel-lined plate.
Step 5: Stir Fry the Veggies
Drain the oil, then add peanut oil to the wok.
Stir fry garlic for 30 seconds.
Add onion and bell pepper, cooking until just tender.
Step 6: Combine with Sauce
Pour in the sweet and sour sauce and cook until thickened.
Return beef and add sliced chilies, tossing everything to coat well.
Step 7: Serve
Transfer the Beijing beef to a serving plate.
Serve immediately with steamed rice or noodles.
What to Serve It With
Steamed jasmine or sticky rice
Stir-fried bok choy or broccoli
Scallion pancakes or dumplings on the side
Variations & Substitutions
Use chicken or pork instead of beef.
Add pineapple for a fruity twist.
Skip chilies for a mild version, or double them for extra heat.
Swap hoisin for oyster sauce if preferred.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Reheat: Reheat in a hot skillet or microwave until warmed through.
Note: Beef will soften over time but still tastes great!
FAQs
What cut of beef works best?
Ribeye, sirloin, or flank steak sliced thin against the grain work great.
Can I make this gluten-free?
Yes, use gluten-free soy sauce and hoisin.
How do I make it vegetarian?
Swap beef for tofu or cauliflower and skip the egg white step.
Can I make it ahead?
You can prep the beef and sauce ahead, but fry the beef fresh for the best texture.
Why is baking soda used in the marinade?
It tenderizes the meat and gives a velvet-like texture.
Do I have to deep fry the beef?
No, shallow fry in less oil or use an air fryer for a lighter option.
What does the sauce taste like?
It’s a tangy, sweet, and slightly savory glaze that clings to crispy beef.
Final Thoughts
This Crispy Beijing Beef is a fiery, flavor-packed favorite you can whip up anytime a takeout craving hits.
It’s always a hit at dinner and surprisingly easy to make at home.
One bite, and you’ll be hooked on this saucy, crispy masterpiece!
