Beef Peking Style is a Chinese-American takeout classic featuring crispy, battered strips of beef tossed in a glossy, sweet-and-savory sauce with a hint of warming spice. It’s a weeknight-friendly dish that delivers big flavor and satisfying crunch, all in under an hour. This recipe recreates that crave-worthy texture at home with simple ingredients and a reliable method.
Ingredients
- 1 lb (450 g) flank steak or sirloin, sliced thinly against the grain
- 1/4 cup (30 g) cornstarch, plus 2 tbsp for the sauce
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120 ml) cold water
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1/2 cup (120 ml) vegetable oil, for frying
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 g) brown sugar
- 1 tsp chili garlic sauce (or sriracha, to taste)
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 4 green onions, sliced (white parts for cooking, green for garnish)
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- In a medium bowl, whisk together the cornstarch, flour, baking powder, salt, and white pepper. Add the cold water and egg, and whisk until smooth. The batter should be thin and pourable, like heavy cream.
- Add the sliced beef to the batter and stir to coat every piece evenly. Let it sit at room temperature for 10 minutes while you prepare the sauce.
- In a small bowl, combine the soy sauce, hoisin, rice vinegar, brown sugar, chili garlic sauce, and 1/2 cup water. Stir until the sugar dissolves. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, lift the beef from the batter, letting excess drip off, and carefully place it in the hot oil. Fry for 2–3 minutes per side, until golden brown and crispy. Transfer to a paper-towel-lined plate. Repeat with the remaining beef.
- Carefully pour out the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the garlic, ginger, and white parts of the green onions. Cook for 30 seconds until fragrant.
- Stir in the sauce mixture and bring to a simmer. In a small bowl, whisk the remaining 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Pour into the sauce, stirring constantly, and cook for 1–2 minutes until thickened and glossy.
- Return the crispy beef to the skillet, tossing to coat in the sauce. Cook for 1 minute, allowing the sauce to cling to the beef. Remove from heat and stir in the sesame oil.
- Garnish with the green parts of the green onions and sesame seeds. Serve immediately.
Tips
- Slice the beef thinly: For easier slicing, freeze the steak for 15–20 minutes before cutting. Always slice against the grain for tender pieces.
- Keep the batter cold: Use ice-cold water for the batter; cold batter creates a crispier crust when it hits the hot oil.
- Do not overcrowd the pan: Fry in small batches so the oil stays hot and the beef crisps up rather than steaming.
- Adjust the heat: If the sauce thickens too much, add a splash of water. If it’s too thin, simmer longer.
Serving Suggestions
Serve the beef Peking style over steamed jasmine rice or noodles. Add a side of stir-fried vegetables, such as broccoli or bell peppers, for a complete meal. A simple cucumber salad with rice vinegar and sesame seeds also pairs well.
Variations
- Spicy: Increase the chili garlic sauce to 2 teaspoons or add a pinch of red pepper flakes.
- Vegetarian: Substitute the beef with firm tofu or seitan. Press the tofu well, then coat and fry as directed. Adjust cooking time to 3–4 minutes per side.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and substitute the all-purpose flour with a gluten-free blend. Ensure your hoisin sauce is gluten-free.
- Honey version: Replace the brown sugar with honey for a slightly floral sweetness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The beef will lose its crispness, but the flavor remains. To reheat, place in a skillet over medium heat with a splash of water, stirring until heated through. Alternatively, microwave in 30-second bursts. For best texture, reheat in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes, though the sauce may dry out slightly.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, ribeye, or even tenderloin work well. Avoid tough cuts like chuck, which require longer cooking.
Why is my beef not crispy? The oil may not be hot enough, or the beef was overcrowded. Ensure the oil is at 350°F (175°C) and fry in small batches. Also, pat the beef dry before battering.
Can I make this ahead of time? You can prepare the sauce and slice the beef a day ahead. Fry the beef just before serving for the best texture.
Is this dish very spicy? The chili garlic sauce adds a mild kick. Adjust the amount to your preference, or omit it for a milder flavor.
What is the difference between Peking beef and Mongolian beef? Peking beef typically has a sweeter, stickier sauce with a crispy coating, while Mongolian beef is often less sweet and more savory, with a softer texture.
Can I bake the beef instead of frying? Yes, for a lighter version, bake the battered beef on a greased baking sheet at 425°F (220°C) for 15–20 minutes, flipping halfway. The texture will be less crispy but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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