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Crispy Peking Beef

Serves: 4

Time: 40 Minutes



500g Beef Strips

1 tsp Cornflour

1 tbsp Soy Sauce

1 tsp Sesame Oil

Salt & Pepper

Batter Coating

2 Eggs (beaten)

8 tbsp Plain Flour

8 tbsp Cornflour

Salt & Pepper

Stir Fry Veg

1 Medium Onion

1 Large Carrot

1 Red Pepper

Spring Onion (for garnish)

(Alternatively use our preprepared stir fry veg)

Peking Sauce

5 tbsp White Sugar

1 tbsp Honey

6 tbsp Distilled Vinegar 

5 tbsp Tomato Puree

8 tbsp Water

6 tbsp Hoisin Sauce

3 tsp Chinese 5 Spice Powder

DALL·E 2024-04-08 21.54.07 - A visually captivating image featuring Crispy Peking Beef sit


  1. Marinade the beef strips for at least 10 minutes in the sesame oil, soy sauce, cornflour and a pinch of salt and pepper.

  2. In a pot, mix together all the sauce ingredients and leave to bubble over a medium heat until nice and sticky.

  3. Add in the beaten egg to the beef strips and stir in the batter mixture.

  4. Put a pan on a high heat with about 1cm of oil in the bottom. Once hot, fry off the coated beef strips for 1-2 minutes in batches, turning half way through. While frying, try to shake off any excess flour. To keep these nice and crispy, transfer them to a grill tray and place in a preheated oven at 180C.

  5. Fry off the stir fry veg in a pan, stir in the sauce and add back in the beef strips.

  6. Serve over rice and top with spring onion.

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