Beijing Beef (TENDER BEEF!)

We are making another CLASSIC recipe that hits the spot every single time!

Beijing Beef is one of my go-to orders whenever I order Chinese Takeout. Beijing Beef with a side of chow mein is the perfect combination that is super easy to make at home.

With a few simple tips, I promise you will get tender Beef guaranteed every single time!

Make this restaurant-quality Beijing Beef for the perfect weeknight dinner. 

You will need soy sauce, oyster sauce, rice vinegar, ketchup, black pepper, and sugar for the delicious restaurant-quality glaze in Beijing Beef.

I am doing the classic stir-fry with onion, garlic, ginger, and red pepper, but you can also add in other vegetables of your choice.

I’ve made Beijing Beef stir-fry with baby corn, broccoli, and green pepper before, and it tasted amazing! 

Here are a few secrets to SUPER TENDER Beijing Beef every single time! 

1. The first one is baking soda. 

I got this secret from a good friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at home, and hello to juicy, tender, silky beef! 

2. The second tip is cutting against the grain and diagonally. 

Always cut against the grain and sideways to get thin slices. With this tip, it doesn’t matter what type of steak you get; it will turn out perfect every time! 

3. The final tip is to freeze the beef for 10 minutes before you slice it. This step will make it 100x easier to cut the meat.

I am deep frying the beef slices today to make them extra tender; however, you can also pan-fry the meat.

The corn starch and egg white will also tenderize the meat and prevent it from becoming chewy or tough when cooking. I recommend pan-frying the beef versus air-frying as you have better control of the texture. 

Do you want more Chinese Takeout recipes? Here are some of my favorite recipes! 

• Honey Walnut Shrimp (Better than Takeout!)
• Classic EASY Egg Fried Rice
• My GO-TO Chow Mein Recipe
• Orange Chicken (Better than takeout!)

Ingredients 

• 1.5 pounds of Beef Steak of your choice, cut into thin slices 
• Salt and Pepper to Season 
• 3 tbsp of Chinese Cooking Wine (optional)
• 1.5 tbsp of Corn Starch 
• 1 tsp of Baking Soda
• 1 Egg White

Beijing Beef Sauce: 

• 3 tbsp of Oyster Sauce 
• 2 tbsp of Soy Sauce 
• 2 tbsp of Sugar 
• 2.5 tbsp of Ketchup
• 1.5 tbsp of Rice Vinegar
• 1 tsp of Black Pepper 

Toppings: 

• ½  Onion (roughly chopped) 
• 4 cloves of Garlic (minced) 
• 1 red bell pepper (cut into 1”) 
• 1 tbsp of sliced ginger 

1. Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for at least 10 minutes. 
2. Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
3. In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the meat is brown, set aside. 
4. In a pan, drizzle in oil and turn the heat to medium-high. 
5. Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes. 
6. Add in the sauce and mix for 30 seconds – 1 minute. 
7. Add back in the beef and saute together on high heat for 1 – 2 minutes.

Print

Beijing Beef

We are making another CLASSIC recipe that hits the spot every single time! Beijing Beef is one of my go-to orders whenever I order Chinese Takeout. Beijing Beef with a side of chow mein is the perfect combination that is super easy to make at home. With a few simple tips, I promise you will get tender Beef guaranteed every single time! Make this restaurant-quality Beijing Beef for the perfect weeknight dinner.

Prep Time10 mins

Active Time25 mins

Total Time35 mins

Course: Main Course, Side Dish

Cuisine: American, Asian, Chinese

Keyword: Beef, Beef Recipes, Chicken Recipe, Chinese american food, Easy, Easy Recipes, meal prep, QUICK RECIPES, stir-fry

Yield: 4 People

Materials

• 1.5 pounds of Beef Steak of your choice cut into thin slices
• Salt and Pepper to Season
• 3 tbsp of Chinese Cooking Wine optional
• 1.5 tbsp of Corn Starch
• 1 tsp of Baking Soda
• 1 Egg White

Beijing Beef Sauce:

• 3 tbsp of Oyster Sauce
• 2 tbsp of Soy Sauce
• 2 tbsp of Sugar
• 2.5 tbsp of Ketchup
• 1.5 tbsp of Rice Vinegar
• 1 tsp of Black Pepper
• ½ Onion roughly chopped

Topping

• 4 cloves of Garlic minced
• 1 red bell pepper cut into 1”
• 1 tbsp of sliced ginger

Instructions

• Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for at least 10 minutes.
• Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
• In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the meat is brown, set aside.
• In a pan, drizzle in oil and turn the heat to medium-high.
• Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes.
• Add in the sauce and mix for 30 seconds – 1 minute.
• Add back in the beef and saute together on high heat for 1 – 2 minutes.

Notes

I am deep frying the beef slices today to make them extra tender; however, you can also pan-fry the meat.

The corn starch and egg white will also tenderize the meat and prevent it from becoming chewy or tough when cooking. I recommend pan-frying the beef versus air-frying as you have better control of the texture.