If you crave a dish that perfectly balances crispy textures with a rich, tangy, and slightly sweet sauce, then this Peking-Style Crispy Beef with Hoisin Sauce Recipe is just what you need to try next. Every bite bursts with flavor thanks to the expertly fried beef coated in a luscious hoisin-based glaze that clings beautifully, transforming ordinary slices into an unforgettable treat. Whether you’re cooking for family, friends, or just yourself craving something spectacular, this recipe delivers that restaurant-quality experience right in your own kitchen.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to make this dish shine. Each item plays an essential role, whether it’s giving the beef its irresistible crispiness, adding depth with the savory and sweet sauce, or providing a fresh garnish to finish everything off.
- Flank steak or sirloin (1 lb): Thinly sliced against the grain, this is the tender base for the crispy beef.
- Cornstarch (½ cup): Creates the delicate, light crunch when frying the beef.
- All-purpose flour (¼ cup): Works with cornstarch to ensure a perfect crispy coating.
- Egg (1): Binds the coating ingredients to the beef slices nicely.
- Water (2 tbsp + ¼ cup): Added to the egg mixture and sauce to keep everything balanced and smooth.
- Oil for frying: Choose a neutral oil with a high smoke point to get that perfect golden crust.
- Hoisin sauce (¼ cup): The star of the sauce, giving signature sweet and tangy notes.
- Soy sauce (3 tbsp): Adds a rich umami depth that grounds the dish.
- Rice vinegar (2 tbsp): Brightens the sauce with a gentle acidity.
- Brown sugar (3 tbsp): Balances the tangy ingredients with a molasses sweetness.
- Ketchup (1 tbsp): Brings a subtle tang and body to the sauce.
- Sesame oil (1 tsp): Infuses a toasty aroma that complements the beef perfectly.
- Fresh ginger (1 tsp, grated): Adds a zesty, warm spice note.
- Garlic (2 cloves, minced): Delivers a punch of fragrant savoriness.
- Sliced green onions (optional garnish): Introduce freshness and crunch as a finishing touch.
- Sesame seeds (optional garnish): Provide a delicate nutty flavor and subtle texture contrast.
How to Make Peking-Style Crispy Beef with Hoisin Sauce Recipe
Step 1: Prep the Beef
First things first, let’s get that beef ready! In a small bowl, whisk together the egg and water to create a light batter base. Then, in a separate bowl, mix the cornstarch and all-purpose flour. Dip each thin slice of beef into the egg mixture to ensure the coating sticks, and immediately dredge it in the flour-cornstarch combo. Be sure to shake off any excess to prevent clumping. This simple prep step is crucial for that unbeatable crispy texture.
Step 2: Fry Until Crispy
Heat your oil in a deep skillet or wok to about 350°F (175°C) — the perfect frying temperature. Fry the beef slices in small batches to avoid overcrowding, allowing them to cook evenly and turn golden brown, which usually takes around 2 to 3 minutes per batch. Once crisped to perfection, transfer them to a paper towel-lined plate to drain any excess oil. This step sets the foundation for mouthwatering crunchiness in every bite.
Step 3: Make the Sauce
While the beef rests, it’s time to whip up the luscious hoisin sauce. In the same wok or skillet, sauté the minced garlic and freshly grated ginger for about 30 seconds until aromatic. Then stir in the hoisin sauce, soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and the water. Let this mixture simmer gently for 2 to 3 minutes, allowing the flavors to meld together and the sauce to thicken slightly, which will coat the beef beautifully.
Step 4: Toss & Serve
Now for the fun part! Add the crispy fried beef back into the pan with the sauce. Toss it quickly but thoroughly to coat each piece without letting the beef get soggy. The secret here is to maintain crispiness while soaking in that full-bodied hoisin glaze. Finally, garnish with sliced green onions and a sprinkle of sesame seeds for a burst of color and texture. Serve immediately over fluffy steamed rice and prepare to impress your taste buds!
How to Serve Peking-Style Crispy Beef with Hoisin Sauce Recipe
Garnishes
The right garnishes elevate this dish from fantastic to unforgettable. Freshly sliced green onions add a vibrant crunch and a subtle sharpness, while toasted sesame seeds contribute a nutty undertone and a hair of extra texture. These simple touches brighten up the plate visually and in flavor, making every mouthful a delight.
Side Dishes
Peking-Style Crispy Beef with Hoisin Sauce Recipe pairs wonderfully with steamed jasmine rice or brown rice to soak up that flavorful sauce. For balance, offer a side of stir-fried veggies like snap peas, bell peppers, or bok choy to brighten the meal and introduce a satisfying crunch. A refreshing cucumber salad or pickled vegetables also work beautifully to cut through the richness of the beef.
Creative Ways to Present
Feeling a bit adventurous? Turn this dish into a fun lettuce wrap by spooning the crispy beef and hoisin sauce into crisp butter lettuce leaves, garnished with crunchy peanuts or shredded carrots. Alternatively, serve it atop a bed of crispy noodles for an exciting textural twist. These creative presentations turn dinner into an experience everyone will remember.
Make Ahead and Storage
Storing Leftovers
Place any leftover crispy beef and sauce in an airtight container and store it in the refrigerator for up to 3 days. Keeping the beef separate from the sauce until reheating can help maintain as much crunch as possible.
Freezing
While this recipe tastes best fresh, you can freeze the cooked beef and sauce separately in freezer-safe containers for up to 2 months. Defrost overnight in the refrigerator before reheating to keep the integrity of textures intact.
Reheating
To reheat, warm the sauce gently in a skillet over medium heat and add the beef last, tossing briefly. For extra crispiness, give the beef a quick flash fry or pop it in a hot oven for a few minutes before combining with the sauce. Avoid microwaving to keep that perfect crunch you love.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak or sirloin is preferred for tenderness and quick cooking, you can use other lean cuts as long as you slice them thinly against the grain to maintain tenderness and crispiness.
Is there a vegetarian alternative to this recipe?
Yes! You can swap the beef for firm tofu or seitan, coating and frying them the same way. The hoisin sauce adds plenty of flavor to make a delicious vegetarian-friendly dish.
Can I make the sauce spicier?
Definitely! Adding chili flakes, fresh chopped chilies, or a spoonful of chili paste to the sauce will bring a nice heat that complements the sweet and savory flavors perfectly.
What’s the secret to keeping the beef crispy after saucing?
The key is to toss the beef in the sauce quickly and just before serving. Overcooking or sitting too long in the sauce will make it soggy, so keep the toss brief and serve immediately.
Can I prepare any parts of this recipe ahead of time?
Yes, you can prep the beef slices and keep them refrigerated a few hours before coating and frying. The sauce can also be made in advance and gently reheated when ready to serve.
Final Thoughts
This Peking-Style Crispy Beef with Hoisin Sauce Recipe is such a joyful dish to make and even more fun to eat. The crunchy beef combined with the luscious, flavorful sauce hits all the right notes whether you’re cooking a casual weeknight dinner or hosting a special occasion. I can’t wait for you to try it and make it your own—it’s sure to become a cherished favorite in your recipe collection!
Print
Peking-Style Crispy Beef with Hoisin Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Peking-Style Beef recipe features thinly sliced flank steak coated in a crispy batter and fried to golden perfection, then tossed in a flavorful hoisin-based sauce with garlic, ginger, and a hint of sesame. Perfectly balanced with sweetness, tanginess, and umami, this dish is garnished with green onions and sesame seeds and served over steamed rice for a satisfying and delicious meal.
Ingredients
For the Beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 egg
- 2 tbsp water
- Oil for frying (enough for deep frying, about 2 cups)
For the Sauce
- ¼ cup hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- ¼ cup water
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prep the Beef: In a bowl, whisk together the egg and water until combined. In a separate bowl, mix the cornstarch and all-purpose flour. Dip each thinly sliced beef piece into the egg mixture, then coat thoroughly in the flour mixture. Shake off any excess to ensure an even coating for maximum crispiness.
- Fry Until Crispy: Heat oil in a deep skillet or wok to about 350°F (175°C). Fry the coated beef slices in batches for 2–3 minutes each until they turn golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature. Remove the fried beef with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Sauce: Using a wok or skillet, sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not browned. Add the hoisin sauce, soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and water. Stir well and simmer the sauce for 2–3 minutes, allowing it to thicken slightly and meld the flavors.
- Toss & Serve: Add the crispy fried beef into the sauce and toss quickly to coat all pieces evenly. Be careful not to overcook the beef in the sauce, as it can lose its crispiness. Garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice for a complete meal.
Notes
- Slicing the beef very thin against the grain ensures tenderness and maximum crispiness when fried.
- For extra crunch, consider double frying the beef: fry once, drain and rest, then fry again briefly.
- Add thinly sliced bell peppers during the sauce step for added color and sweetness.
- To introduce heat, stir in chili flakes or a spoonful of chili paste to the sauce.
