There’s something truly comforting about a Crispy Peking Beef Bowl, especially on those nights when you want a dish that’s both satisfying and surprisingly easy to pull together. This recipe has become one of my go-to meals on busy weeknights because it strikes that perfect balance—crispy beef strips coated in a sticky, flavorful Peking beef sauce all served over fluffy rice. It’s a winning combination that feels like a home-cooked hug.
I remember the moment I finally nailed this Crispy Peking Beef Bowl after a few attempts in my kitchen. The breakthrough came when I understood the importance of getting that crispy beef texture right without sogginess, and balancing the rich, tangy Peking beef sauce perfectly. Now, I make it regularly because it’s dependable—always turning out just right, and my family loves it too.
What I appreciate most about this Crispy Peking Beef Bowl is how approachable it is. The ingredients are straightforward and the steps aren’t complicated, but the results pack a punch. It’s a fantastic example of a Chinese style beef dish that doesn’t need a lot of fuss but delivers on flavor and texture. The crispy fried beef strips combined with that sweet and savory Peking beef sauce bring together all the elements of an Asian beef bowl that’s just a pleasure to eat.
If you’ve ever found yourself wondering about making a Chinese style beef dish at home, or searching for a reliable crispy beef recipe that works, this Crispy Peking Beef Bowl is definitely one to try. I promise it’s friendly enough for a weeknight and special enough for guests. Plus, if you enjoy recipes like this, you might want to swing by this fun take on buffalo chicken taquitos for a crispy, spicy fusion that’s just as good.
Friends, if you love the idea of crispy, flavorful meals that come together without stress, dive into this Crispy Peking Beef Bowl. It’s meant to be shared, enjoyed, and made again and again.
What You’ll Need for This Crispy Peking Beef Bowl:
- 1 pound flank steak or sirloin, sliced thinly against the grain
(Don’t have flank steak? Any lean cut like skirt steak or even a budget-friendly chuck steak works well for this crispy beef recipe.) - 1/2 cup cornstarch
(This is the secret to those crispy fried beef strips that keep their crunch under the sauce.) - Vegetable oil, for frying (about 2 cups or enough to shallow fry)
- 3 green onions, sliced thinly
- 2 cups cooked jasmine or white rice, for serving
For the Peking beef sauce (this mix makes the flavor pop):
- 1/4 cup soy sauce (low sodium works if you prefer)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Quick swaps if you’re in a pinch: If you can’t find hoisin sauce, doubling up on the soy sauce and brown sugar can work as a simple substitute in this Crispy Peking Beef Bowl. I always add a bit of extra garlic because I love that zing.
Storage tip—keep your cornstarch sealed tightly; it tends to absorb moisture which makes frying less crisp. And if you prepare this Crispy Peking Beef Bowl in advance, the sauce and fried beef strips can be stored separately in the fridge for up to two days, then combined just before serving for best texture.
This Crispy Peking Beef Bowl keeps ingredients simple because good cooking should be accessible without a complicated shopping list. For those trying to stick to a budget, the cuts of beef here are affordable, and the pantry staples probably mostly live in your kitchen already.
How to Make This Crispy Peking Beef Bowl:
- Prep Your Beef: Start by thinly slicing your beef against the grain into strips about 1/2-inch thick. This helps keep your beef tender even after frying. Toss the strips in cornstarch until each piece is well coated but not clumpy.
- Heat Your Oil: Warm about 2 cups of vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough to sizzle the beef immediately but not so hot it burns the cornstarch coating.
- Fry the Beef: In batches, carefully fry the coated beef strips until crispy and golden—about 2-3 minutes per batch. Don’t overcrowd the pan; overcrowding can cause soggy crispy fried beef strips. Transfer cooked strips to a paper towel-lined plate to drain excess oil.
- Make the Peking Beef Sauce: While your beef fries, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, garlic, ginger, and water in a small bowl. Pour this into a separate pan over medium heat and bring to a gentle simmer.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) into the sauce. Cook for about 1-2 minutes until the sauce thickens into a glossy glaze.
- Combine and Coat: Add your crispy fried beef strips into the sauce pan. Toss gently to coat each piece evenly with the rich Peking beef sauce.
- Serve: Scoop hot cooked rice into bowls. Top with your glazed crispy beef. Sprinkle with sliced green onions for a fresh bite.
From start to finish, this Crispy Peking Beef Bowl takes about 35-40 minutes in your kitchen. While you fry your beef or stir the sauce, it’s a good time to prep green onions or set the table.
If your crispy beef looks a bit oily after frying, don’t worry. The sauce will soak in some of that excess, and draining on paper towels really helps keep that texture from turning soggy.
I’ve learned that patience here really pays off. Rushing the frying part leaves you with less crispy beef strips, and getting the sauce just right is what makes this Chinese style beef dish special.
A kitchen tip: If short on time, you can make the sauce ahead and reheat when your crispy beef is ready. This Crispy Peking Beef Bowl is flexible that way, and it’s always a hit when I shortcut like this.
If you’re curious about how other home cooks shy away or succeed with crispy beef recipes, there’s a lively community sharing ideas and tips here, which helped me had my own version.
Serving Your Crispy Peking Beef Bowl:
This Crispy Peking Beef Bowl truly shines when served fresh, steaming hot over jasmine rice. The richness of the crispy fried beef strips with the tangy Peking beef sauce pairs beautifully with simple steamed broccoli or sautéed snap peas. The green veggies add a crisp contrast that brightens the bowl.
I often serve this Crispy Peking Beef Bowl on cozy weeknights when we want something filling but still special. It’s also a crowd-pleaser for casual get-togethers. One of my favorite ways is to place colorful sliced bell peppers and thin carrot ribbons on the side for more texture and freshness.
Leftovers of this Asian beef bowl reheat well in a skillet over low heat just to warm through—try adding it to wraps or even crunchy lettuce cups for a fun twist the next day.
Seasonally, I like to add chopped roasted cashews or toasted sesame seeds for a nutty crunch in colder months. Spring brings the idea of swapping the green onions for fresh cilantro for an herbaceous lift.
Friends and family consistently request this Crispy Peking Beef Bowl because it feels like a treat without being complicated. Everyone loves that crispy fried beef strips coated in that familiar Chinese style beef dish sauce.
If you enjoy this Crispy Peking Beef Bowl, you might want to check out this recipe inspired by a classic Chinese crispy beef found in Peking sauce and Salt and Pepper chicken here.
Common Questions About This Crispy Peking Beef Bowl:
Can I make parts of this Crispy Peking Beef Bowl ahead of time?
Absolutely! You can fry the beef strips and prepare the sauce in advance, storing them separately in airtight containers in the fridge. When ready to serve, just reheat and toss together so the beef stays crispy.
What’s a good substitute for flank steak in this crispy beef recipe?
I’ve had good results using sirloin or skirt steak. Sometimes chuck steak works, too, but slice it very thin to keep it tender.
How can I adjust this Crispy Peking Beef Bowl for more or fewer people?
This recipe scales well. Just multiply or reduce the ingredients. If doing more, cook the beef in batches to keep it crispy.
Is it okay to bake the beef instead of frying to keep it lighter?
You can try baking with a cornstarch coating, but it won’t be quite as crispy. For the signature crunch in this Crispy Peking Beef Bowl, frying is best.
Can I freeze leftovers?
Yes, but the crispy texture will soften upon thawing. Freeze the beef and sauce separately if you want to reheat later, then crisp up the beef for best results.
What if I want more heat in my Peking beef sauce?
Add a teaspoon of chili paste or a few crushed red pepper flakes to the sauce while simmering. Start small, you can always add more.
Where do you find hoisin sauce?
Most grocery stores carry hoisin in the Asian foods aisle. It’s key to the authentic Chinese style beef dish flavor here.
If you want to see a crispy Peking-style beef dish similar to what you’ve made, check out this lovely version inspired by the classic Panda Express recipe here.
Final Thoughts on This Crispy Peking Beef Bowl:
This Crispy Peking Beef Bowl holds a cozy spot in my recipe collection because it feels like a bridge between simple home cooking and those takeout classics we all love. The crispy fried beef strips give it a texture that feels indulgent, while the house-made Peking beef sauce ties it all together with flavor that’s balanced and satisfying.
My Top Tips for This Crispy Peking Beef Bowl:
- Slice your beef thinly against the grain for tenderness.
- Don’t overcrowd your pan when frying—this keeps your beef crispy every time.
- Make the sauce separately and toss the beef in last for the perfect sticky coating.
Over time, I’ve tried variations like adding pineapple chunks for a sweet tang or swapping jasmine rice for fried rice to create different spins. But honestly, the original version with green onions and steamed rice gets requested most at my table.
I hope you find this Crispy Peking Beef Bowl as satisfying and doable as I do. It’s a recipe that welcomes personalization. Make it your own with slight tweaks or extra veggies just how you like. Cooking is about joy and confidence, and this one checks both boxes.
For more inspiration, feel free to peek at this forum for crispy beef in Peking sauce and Salt and Pepper chicken, where home cooks share great tips: Crispy beef in Peking sauce Salt and pepper chicken.
Thanks for letting me share this recipe with you. I really hope the Crispy Peking Beef Bowl becomes a trusted favorite in your kitchen too. Cook it up, gather your people around, and enjoy every crunchy, saucy bite.
Happy cooking, friends!
Crispy Peking Beef Bowl
A flavorful Crispy Peking Beef Bowl combining tender, crispy beef with a tangy Peking sauce served over steamed rice for a quick, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: Chinese
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups cooked jasmine rice
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional garnish)
Instructions
- In a bowl, combine sliced flank steak with 2 tablespoons soy sauce and cornstarch. Mix well and let marinate for 15 minutes.
- Prepare three separate bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Coat each piece of marinated steak first in flour, then egg, and finally panko breadcrumbs.
- Fry the coated beef pieces in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the Peking sauce.
- In the same skillet, pour in the Peking sauce and heat until bubbling, about 2 minutes.
- Add the crispy beef back into the skillet and toss to coat evenly with the sauce.
- Serve the Peking beef over warm jasmine rice.
- Garnish with sliced green onions and sesame seeds if desired.
Notes
For extra crunch, double coat the beef by repeating the egg and panko step before frying. Serve with steamed vegetables for a balanced meal.