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Beijing Beef

0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Asian
Servings 6


  • 3 garlic cloves minced
  • ½ onion chopped
  • ½ red bell pepper chopped


  • ½ cup water
  • ¼ cup granulated sugar
  • 6 tbsp hoisin sauce
  • 3 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sweet chili sauce
  • 2 tsp oyster sauce
  • 1 tsp red pepper flakes


  • 1 lb beef steak sirlion or flank
  • 1 tsp soy sauce
  • 1 tsp shaoxing wine or dry sherry
  • 1 tsp baking soda


  • cup canola, vegetable or peanut oil
  • ¼ cup cornstarch



  • Cut the fat off and slice the beef. Place the meat into a bowl.
  • Add baking soda, soy sauce and shaoxing wine (1 tsp each); mix until well coated. Cover and marinate for 15 minutes.


  • In a bowl: combine all the sauce together and whisk. Set aside.


  • Add ¼ cornstarch to the marinated meat and mix/turn until well coated.
  • In a skillet/pan (8"), add oil and heat up to medium-high. Wait for at least 3 minutes.
  • Place each slice of beef in the skillet/pan (don't overcrowd the meat). If using a small pan you may need to cook/fry in two batches. (Watch the video for reference)
  • Cook each side for 2-3 minutes or until brown and crispy.
  • Remove cooked meat and transfer to a plate with paper towel; turn off the heat. Remove the oil and discard it (or you can save the oil if you prefer). Make sure to leave at least 1 tsp in the skillet/pan.
  • Heat the same skillet/pan up to medium-high.
  • Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.
  • Add the sauce to the skillet/pan. Cook for 1-2 minutes or until it thickens alittle.
  • Return the cooked meat to the skillet/pan. Stir for several minutes or until most of the sauce has thickened.
  • Return the cooked vegetables and stir. Turn off the heat.

Best served immediately and with your favorite rice.

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