Can I freeze Beijing Beef?

The article does not offer advice about freezing cooked Beijing Beef or its texture․ The crunchy coating on Beijing Beef is intended to be consumed fresh and will not remain crunchy when the dish is served with sauce․ Other ways to save time when preparing the meal may include freezing some components of the dish․ Clearly label containers of sauce and breaded beef to avoid confusion about texture after thawing․

How should I reheat Beijing Beef?

The article does not provide information on how to reheat pre-cooked Beijing Beef․ The breading on refrigerated or frozen Beijing Beef is likely to be softer because the sauce soaks into it․ When reheating pre-cooked Beijing Beef‚ heat slowly until thoroughly heated‚ but do not heat further to crisp the breading․ Consider storing components of Beijing Beef dishes separately in the refrigerator or freezer for future combined service․

Can I double this Beijing Beef recipe?

Yes‚ you can double the recipe by doubling other ingredients․ Frying time will likely be extended because you will still have to fry the beef in batches․ Beef and other ingredients may clump and grease up when frying in a crowded pan with less oil․ Mix the doubled sauce in a large bowl before frying the beef․

Can I use sirloin instead of flank steak?

Yes‚ sirloin is suggested as a substitute for flank steak in the article․ Sirloin is said to be tender and flavorful in the article‚ though more costly than flank steak․ Like flank steak‚ sirloin should be cut across the grain for tenderness․ Partially freezing the meat may help you slice it thinly and evenly․

Why is my Beijing Beef not crispy?

Beijing beef is often soggy from using cold cooking oil or cooking too many pieces of beef at once or deep-frying stacked pieces․ Well-cooked Beijing beef should be deep-fried for two to three minutes and golden and crisp․ Shake off cornstarch and flour from the beef and deep-fry small batches․ Place fried pieces in a single layer on paper towels to avoid steaming‚ which causes the coating to become soggy․

Beijing Beef with Crispy Beef Strips and Sweet Tangy Spicy Sauce

By Liam CarterOct 9, 2026

Servings

Level

Easy

Jump to recipe

Prepare Beijing Beef ahead of time by slicing and marinating the beef and preparing the sauce and vegetables up to two days in advance․ Serve stir-fried or pan-fried Beijing Beef with bell peppers‚ onions‚ and sauce with sweet‚ tangy‚ and spicy flavors․

Beijing Beef with Crispy Beef Strips and Sweet Tangy Spicy Sauce

Flank steak is marinated in low-sodium soy sauce‚ rice wine‚ toasted sesame oil‚ ginger‚ garlic powder‚ onion powder‚ and pepper․ Beaten egg whites are added to help cornstarch and flour stick to the steak strips․ Sauce is made with Asian sweet chili sauce‚ hoisin sauce‚ oyster sauce‚ ketchup‚ red wine vinegar‚ orange juice‚ sesame oil‚ red pepper flakes‚ and cornstarch to form a glossy sauce․

The best method for frying beef is to fry it for two to three minutes in hot oil until the crust is crispy․ Fry a few pieces of beef at a time and stir to keep them from sticking together․ Separate pieces that are stuck together․ Pieces fried in cold oil will have a soggy‚ easily dislodged crust․ Pieces fried in very hot oil will have a burnt crust and may not be fully cooked․

Serve immediately for a crisp crust․ Prepare several meals in advance by separately preparing the sauce and vegetables with and without beef before the final meal service․ Beef softens in the sauce over time․ Separate service of the sauce allows better-tasting later meals․

Why you'll love this recipe

The sauce can be prepared up to 48 hours ahead of time․ It will save time when preparing the main dish․ The sauce adds sweet‚ sour‚ and spicy flavors․
Thin and marinate the steak in advance to reduce preparation time and let the steak absorb the flavors of soy sauce‚ rice wine‚ and sesame oil․
Separate ingredients can be prepped ahead of time‚ letting you make the sauce and cut vegetables and meat before quickly frying or stir-frying them․
Individual servings are easier to prepare if the sauce is served on the side‚ since the fried topping will remain crisp for longer than it would if the sauce were on top․
A stir-fry alternative is a less time-intensive meal option that you can make ahead of time and serve with sweet and sour sauce‚ just like beef and peppers․
Leftovers are useful for meal planning because the sauce has a strong flavor of hoisin‚ orange‚ vinegar‚ and chili‚ even after the crust softens․

Instructions

Whisk the marinade ingredients in a large bowl or freezer bag.

Add the beef and stir to combine.

Marinate at room temperature for up to 30 minutes or refrigerate for up to 12 hours.

Whisk the sauce ingredients together in a medium bowl and set aside.

Add the egg whites to the beef marinade and stir to combine.

Whisk the cornstarch and flour together in a separate large bowl.

Working in batches, dredge the beef strips in the cornstarch and flour until thoroughly coated.

Add the beef to hot oil in batches and cook for 2 to 3 minutes, until golden brown and crispy.

Transfer the fried beef to paper towels to drain.

Heat 2 tablespoons neutral oil in a large saucepan over medium-high heat.

Add the onion and bell pepper and stir-fry for 2 minutes.

Add the beef to the sauce and stir until combined.

Serve immediately.

FAQ

Yes‚ prepare some ingredients‌ in advance and cook the beef right before serving․ As described in‌ the recipe‚ steak can be marinated for up to 12 hours‚ and sauce can be prepared up to two days ahead of time․ Vegetables can also be prepared‌ in advance․ Breading for frying might‌ soak up some sauce․ Do not mix cooked beef‌ and sauce‚ other than at serving time․

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