This recipe delivers the perfect balance of textures and flavors—crispy beef paired with a sticky, savory sauce that has just the right hint of sweetness and heat. It’s quick to prepare once everything is prepped, making it great for weeknight dinners. Plus, it rivals takeout with fresher ingredients and customizable spice levels to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flank steak or sirloin (thinly sliced)
cornstarch
vegetable oil
garlic (minced)
ginger (grated)
soy sauce
hoisin sauce
rice vinegar
brown sugar
ketchup
chili flakes or chili paste
bell peppers (sliced)
green onions (chopped)
Directions
Toss the sliced beef in cornstarch until evenly coated.
Heat vegetable oil in a pan or wok over medium-high heat.
Fry the beef in batches until crispy, then remove and set aside.
In the same pan, remove excess oil, leaving a small amount for cooking.
Add garlic and ginger, sautéing until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, and chili flakes.
Let the sauce simmer until slightly thickened.
Add the sliced bell peppers and cook until just tender.
Return the crispy beef to the pan and toss to coat in the sauce.
Cook for another 1–2 minutes until everything is well combined and heated through.
Garnish with chopped green onions and serve immediately.
Servings and timing
This recipe serves about 3 to 4 people. Prep time is approximately 15–20 minutes. Cook time is around 15 minutes. Total time is about 30–35 minutes.
Variations
You can swap beef for chicken or tofu for a different take on the dish. Add vegetables like broccoli, snap peas, or carrots for extra texture and nutrition. For a sweeter version, increase the brown sugar slightly; for more heat, add extra chili paste or fresh chilies. You can also use honey instead of sugar for a different flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help maintain some crispiness, or microwave for convenience. Keep in mind that the beef may lose some of its crunch after storage.
FAQs
What cut of beef works best?
Flank steak or sirloin are ideal because they are tender and cook quickly.
How do I get the beef crispy?
Coating it in cornstarch and frying at high heat helps create a crispy texture.
Can I bake the beef instead of frying?
Yes, but it won’t be as crispy as frying.
Is this dish very spicy?
It has a mild kick, but you can adjust the spice level to your liking.
Can I make this gluten-free?
Yes, use gluten-free soy sauce and hoisin sauce.
What can I serve with Peking-style beef?
Steamed rice or noodles pair perfectly with this dish.
Can I prepare the beef ahead of time?
You can slice and coat the beef ahead, but fry it just before serving for best results.
Can I use frozen beef?
Yes, but thaw it completely and pat it dry before cooking.
Why is my sauce too thin?
Let it simmer longer or add a small cornstarch slurry to thicken it.
Can I add more vegetables?
Absolutely, it’s a great way to make the dish more filling and nutritious.
Conclusion
Peking-style beef is a delicious combination of crispy texture and bold, savory-sweet flavors. Easy to make and incredibly satisfying, it’s a perfect alternative to takeout that you can customize and enjoy fresh at home
This Peking-Style Beef is a crispy, saucy, and flavor-packed dish featuring tender strips of beef coated in a sweet, tangy, and slightly spicy glaze. Better than takeout, this easy homemade Peking beef recipe delivers restaurant-quality results in just 30 minutes.
Author:Catherine
Prep Time:15–20 minutes
Cook Time:15 minutes
Total Time:30–35 minutes
Yield:3–4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Chinese
Ingredients
1 lb flank steak or sirloin, thinly sliced
½ cup cornstarch
Vegetable oil, for frying
3 cloves garlic, minced
1 tbsp ginger, grated
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 tbsp brown sugar
2 tbsp ketchup
½–1 tsp chili flakes or chili paste
1 bell pepper, sliced
3 green onions, chopped
Instructions
Toss sliced beef in cornstarch until evenly coated.
Heat vegetable oil in a wok or skillet over medium-high heat.
Fry beef in batches until crispy, then remove and set aside.
Drain excess oil, leaving about 1–2 tbsp in the pan.
Add garlic and ginger; sauté until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, and chili flakes.
Simmer sauce until slightly thickened.
Add bell peppers and cook until just tender.
Return crispy beef to the pan and toss to coat evenly.
Cook for 1–2 minutes until heated through.
Garnish with green onions and serve immediately.
Notes
Slice beef thinly against the grain for maximum tenderness.Fry in batches to keep the beef crispy and avoid overcrowding.Adjust sweetness or spice level to taste.Serve immediately for best texture, as crispiness fades over time.
