Crispy Beijing Beef with Sticky Chili-Garlic Glaze Tips, FAQ & printable recipe

Tips for success

For the crispiest beef, make sure the cornstarch coating is even and thin. Toss the beef strips in the cornstarch until every piece is coated, then shake off any excess.

The egg white helps the cornstarch adhere, but don't let the beef sit too long after coating—the moisture can make the crust gummy. Fry in small batches and keep the oil at a steady 385°F for the best texture.

To keep the beef crispy after tossing, add it to the glaze only at the very end and toss quickly. If the glaze is too thick, add a teaspoon of water or rice vinegar to loosen it.

For extra flavor, you can add a pinch of white pepper or a few drops of sesame oil to the glaze, but keep it subtle. Serve immediately—the crunch is best right out of the wok.

Variations

• Extra Spicy: Increase the chili garlic paste to 3 tablespoons and add 1 teaspoon of sriracha to the glaze for a fiery kick. Serve with extra chili flakes on the side.
• Vegetable Boost: Add 1 cup of broccoli florets or snap peas along with the peppers and onion. Stir-fry for an extra minute to ensure they're tender-crisp.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce and ensure your hoisin is gluten-free. The cornstarch is naturally gluten-free, so the dish becomes entirely gluten-free.
• Honey-Garlic Twist: Replace the sugar with 2 tablespoons of honey and add 2 extra cloves of minced garlic to the glaze. This creates a deeper, more aromatic sweetness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore some crispness.

Freezer

Not recommended for freezing, as the crisp texture deteriorates.

Reheat

Reheat in a 350°F oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes. Avoid microwaving.

Leftover Beijing beef can be stored in an airtight container in the refrigerator for up to 3 days. The crispness will soften, but the flavor remains. To reheat, place the beef in a single layer on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until hot and slightly crisp. Avoid microwaving, which makes it soggy.

The glaze can be prepared up to 3 days ahead and stored in the refrigerator. The beef can be sliced and coated with cornstarch up to a day in advance, but keep it refrigerated and bring to room temperature for 20 minutes before frying. Fry and toss just before serving for the best texture.

Serving ideas

Serve the crispy Beijing beef immediately, straight from the wok, to enjoy the full crunch. It pairs beautifully with steamed jasmine rice or noodles. The glossy sauce is perfect for soaking into the grains.

Add a side of stir-fried greens or a simple cucumber salad for contrast. For a family-style meal, set the wok in the center of the table and let everyone help themselves.

Garnish with sliced green onions or sesame seeds if desired—though the video doesn't include them, they add a fresh finish. For a complete takeout-style feast, serve with egg rolls or wonton soup.

The dish is best enjoyed hot, so have everything else ready before you start frying. Leftovers can be repurposed as a filling for rice bowls or wraps the next day.

Frequently asked questions

Recipe card

Crispy Beijing Beef with Sticky Chili-Garlic Glaze

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 400 g flank steak, julienned
• 1 egg white
• 80 g cornstarch
• 60 ml hoisin sauce
• 45 ml rice vinegar
• 40 g sugar
• 20 ml chili garlic paste
• 2 tbsp soy sauce
• 1 red bell pepper, diced
• 1/2 sweet onion, thinly sliced
• 3 cups vegetable oil, for frying

Instructions

1. Slice the flank steak against the grain into thin, 2-inch-long strips. In a bowl, toss the beef with the egg white until every strip is coated. Add the cornstarch and toss again, pressing the cornstarch into the meat so it clings evenly. In a separate bowl, whisk the hoisin, rice vinegar, sugar, chili garlic paste, and soy sauce until the sugar dissolves and the glaze is smooth.
2. Pour the vegetable oil into a wok or deep heavy skillet, leaving at least 2 inches of space from the top. Heat over high heat until the oil reaches 385°F (196°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature while frying.
3. Carefully add the coated beef strips to the hot oil in small batches, about one handful at a time, without overcrowding. Fry for 3 minutes, turning occasionally with tongs, until the strips are deeply golden and shatteringly crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining beef. Let it rest for 3 minutes before slicing.
4. Pour off all but 1 tablespoon of oil from the wok. Return the wok to high heat, add the diced red bell pepper and sliced sweet onion, and stir-fry for 1 minute until slightly softened but still bright. Pour in the prepared glaze and let it bubble for 30 seconds, stirring constantly, until it thickens and coats the vegetables.
5. Add the crispy beef strips back to the wok. Toss everything together for 30 seconds, using a spatula or tongs, until every strip is evenly coated with the sticky glaze. The beef should remain crisp; do not stir longer than necessary. Let it rest for 3 minutes before slicing.
6. Transfer the crispy Beijing beef to a serving plate. Serve hot, straight from the wok, with steamed rice or noodles if desired. The beef should be eaten right away to enjoy its full crunch.

Contains: eggs, soy, gluten, sulfites

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.