Name: Peking-Style Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 3 tablespoons vegetable oil; 3 tablespoons soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon ketchup; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon red chili flakes (optional); 1/4 cup water; 2 green onions, sliced; 1 tablespoon sesame seeds (optional)

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Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with simple ingredients and straightforward steps. The crispy beef contrasts beautifully with the sticky, aromatic sauce.

It’s quick enough for a weeknight dinner yet impressive enough for entertaining. The sauce strikes the perfect balance between sweet, tangy, and mildly spicy, making it a crowd-pleaser for a variety of tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
3 tablespoons vegetable oil (for frying)

For the sauce:
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon ketchup
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon red chili flakes (optional)
1/4 cup water

For garnish:
2 green onions, sliced
1 tablespoon sesame seeds (optional)

Directions

Slice the flank steak thinly against the grain for maximum tenderness.
Toss the beef slices in cornstarch until evenly coated. Shake off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Fry the beef in batches until crispy and browned, about 2–3 minutes per batch. Remove and set aside on a paper towel-lined plate.
In the same pan, remove excess oil if necessary, leaving about 1 tablespoon.
Add the garlic and ginger, sautéing briefly until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, red chili flakes, and water. Bring to a gentle simmer.
Cook the sauce for 2–3 minutes until slightly thickened.
Return the crispy beef to the pan and toss to coat evenly in the sauce. Cook for another 1–2 minutes until everything is well combined and glossy.
Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: Approximately 30 minutes

Variations

Add thinly sliced bell peppers or onions for extra texture and color.
Increase the chili flakes or add fresh sliced chilies for more heat.
Substitute chicken or tofu for a different protein option.
Add a drizzle of sesame oil at the end for deeper flavor.
Serve wrapped in lettuce leaves for a lighter presentation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium heat until heated through. You can add a splash of water to loosen the sauce if needed. Microwave reheating is also possible in short intervals, stirring in between.

For best texture, this dish is best enjoyed fresh, as the beef may lose some crispiness after storage.

FAQs

What cut of beef works best?

Flank steak is ideal because it becomes tender when sliced thinly against the grain.

How do I keep the beef crispy?

Fry in small batches and avoid overcrowding the pan to maintain high heat.

Can I make this dish less sweet?

Yes, reduce the amount of brown sugar to suit your preference.

Is Peking-Style Beef very spicy?

It’s typically mild with a slight kick. Adjust chili flakes to control the heat level.

Can I bake the beef instead of frying?

You can bake it at high heat, but it may not achieve the same crisp texture as frying.

Can I prepare the sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and refrigerate until ready to use.

What should I serve with this dish?

Steamed rice, fried rice, or stir-fried vegetables pair wonderfully.

Can I freeze leftovers?

Freezing is not recommended as the texture of the beef may change after thawing.

Why slice against the grain?

Slicing against the grain shortens muscle fibers, making the beef more tender.

Can I double the recipe?

Yes, simply double the ingredients and cook in batches to ensure proper crisping.

Conclusion

Peking-Style Beef is a deliciously crisp and saucy dish that combines sweet, savory, and slightly spicy flavors in perfect harmony. With simple ingredients and quick cooking time, it’s an easy way to bring bold, takeout-style flavor into your own kitchen. Serve it fresh for the best texture and enjoy every flavorful bite.

Peking-Style Beef

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Peking-Style Beef features crispy strips of beef coated in a glossy, sweet-and-savory sauce with a subtle kick of heat. Inspired by Northern Chinese flavors, this dish delivers the perfect balance of crunch and bold taste.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese
Diet: Halal

Instructions

Slice the flank steak thinly against the grain.
Toss the beef slices in cornstarch until evenly coated, shaking off excess.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Fry the beef in batches for 2 to 3 minutes per batch until crispy and browned. Remove and drain on paper towels.
Carefully remove excess oil from the pan, leaving about 1 tablespoon.
Add garlic and ginger, sautéing briefly until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, red chili flakes, and water. Bring to a gentle simmer.
Cook for 2 to 3 minutes until the sauce thickens slightly.
Return the crispy beef to the pan and toss to coat evenly. Cook for 1 to 2 minutes until glossy and combined.
Garnish with sliced green onions and sesame seeds before serving.

Notes

Fry in small batches to maintain crispiness.
Reduce brown sugar for a less sweet version.
Best served fresh, as the beef may soften after storage.
Reheat gently with a splash of water to loosen the sauce if needed.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 14 g
Sodium: 920 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 85 mg