Peking-Style Beef
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.
- 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.
Find it online: https://cookibly.com/peking-style-beef/
