# Beijing Beef

A takeout-style Beijing beef recipe that uses a tougher cut of beef and is made tender with baking soda, served with vegetables and a flavorful sauce over rice.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- beef
- light soy sauce
- Shaoxing wine
- salt
- white pepper
- baking soda
- splash water
- corn starch
- 0.5 onion
- bell pepper
- garlic
- soy sauce
- hoisin
- oyster sauce
- ketchup
- sriracha
- distilled white vinegar
- brown sugar
- sweet chili sauce
- rice
- toasted sesame

## Instructions

1. Cut the beef against the grain fairly thin.
2. Marinate the beef with light soy sauce, Shaoxing wine, salt, white pepper, baking soda, a splash of water, and then coat with corn starch.
3. Roughly chop half an onion, a bell pepper, and some garlic.
4. Prepare the sauce by combining soy sauce, hoisin, oyster sauce, ketchup, a little bit of sriracha, distilled white vinegar, brown sugar, and sweet chili sauce (or more brown sugar).
5. Shallow fry the beef in a ripping hot wok for about a minute and a half, being careful not to overcrowd the pan.
6. Remove the beef from the wok.
7. Remove any excess food lube from the wok.
8. Toss in the chopped vegetables (onion, bell pepper, garlic) into the wok.
9. Once the vegetables are fragrant, pour in the sauce.
10. Once the sauce is nicely reduced, add the beef back into the wok.
11. Lay the Beijing beef over a bed of rice.
12. Finish with some toasted sesame.

## Equipment

- wok
- pan

## Tips

- Use a tougher cut of beef and cut against the grain fairly thin.
- Baking soda is key to making the beef tender.
- Do not overcrowd the pan when shallow frying the beef.

## Source

- Original video: https://www.tiktok.com/t/ZThytjQvJ/
- Recipe page: https://www.cliprecipe.com/recipe/b2ca80ab-ea10-4868-b05e-3ef23d621ef2
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt