When I first tried this Crispy Peking Beef Bowl, it quickly became a staple in my kitchen. I remember the moment clearly—after a few tries, I finally nailed the balance between crispy fried beef strips and that rich, tangy Peking sauce recipe. The joy of pulling that golden, crispy beef from the pan and layering it over steaming rice felt like a little celebration every time. This recipe brings me real comfort; it’s like a warm hug after a busy day.
This Crispy Peking Beef Bowl has found its place in my weekly rotation because it’s dependable and straightforward, yet always impresses family and friends. You don’t have to be a professional cook to get that perfect crispy beef stir fry texture or the deep flavor that makes a Chinese style beef bowl so satisfying. I love how this Crispy Peking Beef Bowl fits into my busy life — quick enough for a weeknight treat, but special enough to share with guests.
I’m excited to invite you to try making this Crispy Peking Beef Bowl yourself. It’s a crowd-pleaser and a real joy to make. You’ll find the steps coming together easily, and the reward is that amazing combination of crispy fried beef strips and a luscious Asian beef bowl sauce that feels homemade and satisfying. Let’s dive in and make your kitchen smell amazing with this Crispy Peking Beef Bowl today!
What You’ll Need for This Crispy Peking Beef Bowl:
Here’s what you’ll want to gather for this Crispy Peking Beef Bowl. These simple ingredients keep things easy but deliver fabulous flavor every time.
- 1 lb flank steak (thinly sliced into strips) — You can use sirloin or skirt steak if flank isn’t available.
- 1/2 cup cornstarch — This is key for those crispy fried beef strips. Don’t skip it!
- 1/4 cup all-purpose flour — Mix with cornstarch for the perfect coating.
- 2 eggs — Lightly beaten, to help the coating stick.
- 2 tablespoons vegetable oil — For frying the beef.
- 3 green onions — Sliced thin for garnish and flavor.
- 2 cups cooked jasmine rice — Your base for the Asian beef bowl.
- For the Peking sauce recipe:
- 1/4 cup hoisin sauce — You can find this easily at most stores.
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar — Adds a lovely tang.
- 2 tablespoons brown sugar — A budget-friendly sweet note.
- 1 teaspoon sesame oil — Adds that classic Asian aroma.
- 1 teaspoon minced ginger — Fresh if you can, but ground works too.
- 1 garlic clove, minced
Don’t have hoisin sauce? You can blend barbecue sauce with a bit of soy and vinegar as a quick swap in this Crispy Peking Beef Bowl. For a budget-friendly twist, use regular sugar instead of brown sugar—it still tastes great. One of my quick prep tips is slicing the beef the night before and keeping it in the fridge, so you save time when it comes to cooking. I also always add a bit extra green onions at the end for freshness because it brightens the whole dish.
How to Make This Crispy Peking Beef Bowl:
Let’s get cooking together! This Crispy Peking Beef Bowl takes about 35 minutes from start to finish.
- Prepare the beef strips. Toss your sliced flank steak in the beaten eggs. In a separate bowl, mix the cornstarch and flour. Coat the beef strips evenly in the dry mixture, pressing lightly so it sticks.
- Heat the oil in a large skillet. Use medium-high heat and add vegetable oil. Once hot, add the coated beef strips in batches to avoid overcrowding. Fry them for about 3 minutes per side until golden and crispy. This is the moment your kitchen begins to smell just heavenly.
- Make the Peking sauce. While your beef cooks, whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic in a bowl.
- Drain your crispy beef. Use a plate lined with paper towels to soak up excess oil. You want your beef strips perfectly crispy, not greasy.
- Combine beef and sauce. Return the crispy beef strips to the skillet (off heat) and pour the Peking sauce over them. Toss gently so all strips get evenly coated without losing their crispiness—a gentle hand really makes all the difference here.
- Assemble your Asian beef bowl. Spoon cooked jasmine rice into bowls and top with the saucy crispy beef strips. Garnish with sliced green onions for that fresh crunch.
If your Crispy Peking Beef Bowl looks like this at the end—a beautiful glossy coating on crispy beef strips over fluffy rice—you’re right on track! While your beef fries, you can chop green onions or get plates ready. From slicing to serving, it’s a breeze, and you’ll see why this Chinese style beef bowl is a family favorite.
If you want a shortcut, consider using pre-cooked rice or pre-sliced beef strips from the butcher. My experience tells me that fresher beef yields the best texture, but it still works well with prepped ingredients.
Serving Your Crispy Peking Beef Bowl:
I love serving this Crispy Peking Beef Bowl as a satisfying dinner, especially when I want something that feels special but comes together easily. This dish pairs beautifully with steamed broccoli or snap peas, which add a nice crunch and freshness against the warm, crispy beef stir fry.
For a quick garnish, sprinkle toasted sesame seeds or add a drizzle of spicy mayo. I like to serve it on casual weeknights or when friends come over because it’s both comforting and impressive.
If you have leftovers—which happen often because this Crispy Peking Beef Bowl is that good—try turning it into lettuce wraps the next day or toss it with crunchy coleslaw for a different texture combo. Seasonal variations are great too: try adding sliced bell peppers or shredded carrots in the stir fry for color and nutrition.
At family dinners, this crispy fried beef strips dish has been a crowd-pleaser—everyone loves the sweet and tangy Peking sauce recipe here. For more ideas, check out this Crispy beef in Peking sauce Salt and pepper chicken post on Facebook for similar inspiration.
Common Questions About This Crispy Peking Beef Bowl:
Can I make this Crispy Peking Beef Bowl ahead of time? Absolutely! Prepare the beef and sauce, but keep them separate until you’re ready to serve. Reheat gently in a skillet to keep the beef as crispy as possible.
What’s a good substitute for flank steak? Sirloin or skirt steak works really well. If you’re after a budget-friendly option, beef chuck sliced thin can also do the trick.
Can I bake instead of frying the beef strips? You can, but the crispy texture is best achieved through frying. If baking, toss the beef strips with oil and bake at 425°F, flipping halfway, though they won’t be quite as crispy.
How do I store leftover Peking sauce? Store in an airtight container in the fridge for up to a week. It’s great as a dipping sauce or marinade too.
Can I use frozen beef? Yes, but make sure to thaw completely and pat dry before slicing and coating. Excess moisture makes it harder to get that crispy finish.
How can I adjust this Crispy Peking Beef Bowl for different pan sizes? Just cook the beef in batches—crowding the pan will steam rather than fry, and you’ll lose that crispy beef stir fry texture.
Any variations you recommend? I’ve tried adding pineapple chunks for sweetness or swapping rice vinegar with apple cider vinegar for a different tang in the Peking sauce recipe.
If you want some sweet and sticky variation, Pups with Chopsticks has a great recipe worth checking out.
Final Thoughts on This Crispy Peking Beef Bowl:
This Crispy Peking Beef Bowl holds a special place in my recipe box. It’s one I return to because it reliably brings people together—it’s simple, affordable, and always delicious. Plus, that crispy fried beef strips texture with homemade Peking sauce recipe can feel like a small kitchen victory every time you make it.
My Top Tips for This Crispy Peking Beef Bowl:
- Use fresh beef and slice thin for the best texture.
- Don’t overcrowd your pan when frying—the crispiness depends on it!
- Stir the sauce gently with the beef off heat to keep that crispy edge.
If you want to mix it up, try these variations: add more heat with chili flakes, swap hoisin with black bean sauce for a savory twist, or serve over noodles instead of rice for a noodle bowl version. The most requested by my family is the classic crispy fried beef strips with the sweet, tangy Asian sauce—it’s always a winner.
Friends, I encourage you to make this Crispy Peking Beef Bowl your own. Play with the sauce, try different garnishes, and don’t be afraid to share it with people you care about. I hope you love the comforting, crispy, and flavorful experience as much as I do.
For some extra ideas, take a look at this CRISPY BEIJING BEEF EXACTLY LIKE PANDA EXPRESS Recipe for a fun twist on Chinese style beef bowl favorites.
Crispy Peking Beef Bowl
Enjoy a flavorful Crispy Peking Beef Bowl featuring tender, crispy beef coated in tangy Peking sauce served over steamed rice and fresh vegetables, perfect for a satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: Chinese
Ingredients
- 1 lb flank steak, thinly sliced
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1 red bell pepper, sliced
- 2 cups cooked jasmine rice
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the coated beef slices in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- In the same skillet, add garlic, ginger, and bell pepper; sauté for 2-3 minutes until fragrant and tender-crisp.
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, and crushed red pepper flakes.
- Return the cooked beef to the skillet and pour the sauce over. Toss everything to coat and cook for another 2 minutes until heated through.
- Serve the crispy Peking beef over warm jasmine rice and garnish with chopped green onions and toasted sesame seeds.
Notes
For extra crunch, serve with shredded cabbage or add steamed broccoli on the side. Leftover beef is delicious wrapped in lettuce leaves as a fresh alternative.