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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.

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)

Instructions

  1. Slice the flank steak thinly against the grain.
  2. Toss the beef slices in cornstarch until evenly coated, shaking off excess.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Fry the beef in batches for 2 to 3 minutes per batch until crispy and browned. Remove and drain on paper towels.
  5. Carefully remove excess oil from the pan, leaving about 1 tablespoon.
  6. Add garlic and ginger, sautéing briefly until fragrant.
  7. Stir in soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, red chili flakes, and water. Bring to a gentle simmer.
  8. Cook for 2 to 3 minutes until the sauce thickens slightly.
  9. Return the crispy beef to the pan and toss to coat evenly. Cook for 1 to 2 minutes until glossy and combined.
  10. 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

Find it online: https://thefamilycooking.com/peking-style-beef/