Peking-style Beef
This Peking-style beef is a bold, Chinese-inspired stir-fry made with tender sliced beef coated in a glossy, sweet-savory sauce. Ready in about 30 minutes, this easy Peking beef recipe delivers crispy edges, deep umami flavor, and better-than-takeout results using simple pantry ingredients.
Ingredients
- Beef & Stir-Fry
- 1½ pounds flank steak or sirloin thinly sliced against the grain
- Neutral oil for frying
- 4 green onions whites and greens separated
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- Black pepper to taste
- Peking-Style Sauce
- ⅓ cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 –2 tablespoons brown sugar to taste
- 2 tablespoons cornstarch divided
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon sesame oil optional
Instructions
- Place sliced beef in a bowl and toss with 1 tablespoon cornstarch and black pepper until lightly coated. Set aside.
- In a separate bowl, whisk hoisin sauce, soy sauce, oyster sauce, rice vinegar, brown sugar, five-spice powder, sesame oil, and remaining 1 tablespoon cornstarch until smooth.
- Heat a large skillet or wok over medium-high heat and add oil.
- Add beef in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and slightly crispy. Remove and set aside.
- Lower heat to medium. Add garlic, ginger, and green onion whites. Cook 30–45 seconds until fragrant.
- Stir sauce again and pour it into the pan. Simmer 2–3 minutes until thick and glossy.
- Return beef to the pan and toss until fully coated, about 1–2 minutes.
- Remove from heat and garnish with green onion tops. Rest 1–2 minutes before serving.
Notes
- Slice beef very thinly against the grain to keep it tender.
- Cornstarch is essential for both crisp beef and sticky sauce—don’t skip it.
- Avoid crowding the pan or the beef will steam instead of brown.
- If sauce thickens too much, add water or broth 1 tablespoon at a time.