Golden-fried beef strips in a sticky-sweet chili glaze with bell peppers and onions
Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Serves: 4
Imagine a sizzling wok tossing golden strips of beef, their crackling cornstarch crust glazed in a fiery, glossy sauce that clings like liquid lacquer. The air pulses with the aroma of garlic, soy, and chili—a scent that mirrors your favorite takeout joint but with a bolder, brighter edge. Each bite is a textural revelation: the beef, fried to shattering crispness, gives way to tender meat beneath, while the sauce—tangy, sweet, and spicy—wraps around ribbons of onion and bell pepper. The heat builds slowly, courtesy of sriracha, then mellows into a savory umami hug, leaving you reaching for another forkful.
This Beijing Beef is takeout reimagined. The marinade (soy sauce, rice vinegar, and pepper) tenderizes the beef while infusing it with depth, and the cornstarch dredge ensures a craggy, golden crust that stays crisp even after saucing. The stir-fry technique locks in the vegetables’ crunch, and the sauce—simmered to a glossy, clingy consistency—transforms the dish into a sticky-sweet masterpiece. It’s faster, fresher, and more customizable than any delivery order.
Serve it piled high over steaming jasmine rice, garnished with sesame seeds (optional) and a lime wedge for zing. Pair with cooling cucumber salad or crispy spring rolls to balance the heat. Ideal for weeknight cravings, dinner parties, or anytime you want to turn your kitchen into a Cantonese street-food stall.
Why You’ll Love It
✅ Crispy-for-days texture: Double-fry the beef (325°F, then 350°F) for an extra-crunchy bite.
✅ Heat to your beat: Swap sriracha for chili-garlic sauce or dial it down for mild palates.
✅ Protein freedom: Use chicken thighs, tofu, or shrimp—just press tofu extra-dry first.
✅ Gluten-friendly: Substitute tamari and GF oyster sauce without sacrificing flavor.
This Beijing Beef isn’t just a meal—it’s a rebellion against mediocre takeout, proving that homemade can be crunchier, saucier, and infinitely more satisfying. Wok on, and let the fakeout begin! 🍚✨
| Nutrition Information (Per serving, with rice) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 680 kcal | 78g | 38g | 24g | Estimates include 1 cup rice. Values vary with oil absorption. |
Ingredients
Beef & Marinade
- 1.25 lbs beef (flank, hanger, or skirt), thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp coarse black pepper
- ¾ cup cornstarch (for dredging)
Stir-Fry Veggies
- 1 small onion, diced
- 1 red bell pepper, diced
- 6 garlic cloves, minced
Sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- ¼ cup oyster sauce
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sriracha (adjust to taste)
Cooking & Serving
- Oil for frying (peanut or vegetable)
- Cooked jasmine rice
- Sesame seeds + lime wedges (garnish)
Instructions
- Marinate the Beef
In a bowl, toss beef strips with soy sauce, 1 tbsp rice vinegar, and pepper. Let sit 15–20 minutes while heating oil.
- Prep the Sauce
Mix all sauce ingredients in a bowl until smooth. Taste and tweak sriracha for spice level.
- Fry to Crispy Perfection
- Heat 2 inches of oil in a wok to 350°F (a breadcrumb should sizzle immediately).
- Dredge beef in cornstarch, shaking off excess. Fry in batches (don’t crowd!) until golden-brown (~2–3 minutes per batch). Drain on paper towels.
- Stir-Fry Aromatics
Discard oil, leaving 2 tbsp in the wok. Over high heat, stir-fry onion and bell pepper for 2 minutes. Add garlic and cook 30 seconds until fragrant.
- Sauce It Up
Pour in the sauce and simmer 1–2 minutes until thickened into a glossy glaze. Toss in fried beef, coating every piece. Heat through 1 minute.
- Serve Hot
Pile the saucy beef over steamed rice—ideally while the coating is still crackling!
Pro Tips
- Protein Swap: Use chicken thighs or tofu (pressed extra-dry) for a twist.
- Crispy Hack: Double-fry the beef (once at 325°F, once at 350°F) for extra crunch.
- Heat Control: Replace sriracha with chili-garlic sauce or reduce to 1 tbsp for mildness.
- Gluten-Free: Use tamari instead of soy sauce and GF-certified oyster sauce.
This Beijing Beef mimics your favorite takeout but better—crispier, saucier, and fully customizable. Garnish with sesame seeds (optional) for flair!
| 🥒 Pair With: Cooling cucumber salad with rice vinegar Crispy vegetable spring rolls Steamed bok choy with garlic |
