Beijing Beef

How to Make Beijing Beef

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1. Toss the beef with the tablespoon of soy sauce and the pepper. Stir in the egg, then the cornflour, until every strip is lightly coated.

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2. Heat the 500 ml of oil in a wok or deep pan to 180°C / 350°F. Fry the beef in 3 batches for 2 to 3 minutes each, separating the strips as they go in, until crisp and golden. Lift out onto kitchen paper.

   Mark done Start 2 min timer

3. Mix the sugar, 2 tablespoons of soy sauce, vinegar, hoisin sauce, sweet chilli sauce, ketchup and water in a bowl.

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4. Heat the tablespoon of oil in a clean wok over high heat. Add the garlic, ginger and chilli flakes and stir-fry for 20 seconds. Add the peppers and onion and stir-fry for 2 minutes, until they are lightly charred but still crisp.

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5. Pour in the sauce and bring to a boil. Stir in the cornflour mixture and simmer for 1 minute, until the sauce is glossy and thick enough to coat a spoon.

   Mark done Start 1 min timer

6. Tip in the fried beef and toss for 30 seconds to coat. Sprinkle with the sesame seeds and serve at once over rice.

   Mark done Start 30 sec timer

Tips for Making Beijing Beef

• Slice the beef against the grain, as thinly as you can. Freezing the steak for 20 minutes first makes it much easier to cut.
• Fry the beef in batches. Crowding the wok lowers the oil temperature and gives you soggy, greasy strips rather than crisp ones.
• Toss the beef in the sauce at the very last moment and serve straight away. The coating stays crisp for only a few minutes once it is sauced.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Beijing Beef

• Steamed jasmine rice
• Egg fried rice
• Stir-fried broccoli

Storing & Reheating Beijing Beef

Best eaten at once. Leftovers keep in the fridge for up to 2 days; reheat in a hot oven or air fryer at 200°C / 400°F for 8 minutes to restore some crispness.

Beijing Beef FAQ: Common Questions

Beijing Beef Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.