General Tao Beef is a delicious twist on the classic General Tao Chicken, offering a savory and satisfying alternative that’s perfect for beef lovers. This dish combines tender beef strips with a bold, tangy sauce that balances sweet, spicy, and umami flavors in every bite. It’s a fantastic way to bring a bit of Chinese-American cuisine into our kitchen with ease.
We love how quickly this recipe comes together, making it ideal for weeknight dinners or special occasions when you want something impressive without spending hours in the kitchen. With crispy beef coated in a sticky sauce and a hint of heat, General Tao Beef is sure to become a favorite in our meal rotation. Let’s dive into crafting this flavorful dish that’s packed with personality and perfect for sharing.
Ingredients
To create our General Tao Beef recipe, we gather ingredients that deliver tender beef with a crispy coating paired with a flavorful, balanced sauce. Below are the essential components broken down for clarity and ease.
For the Beef
- 1 lb flank steak sliced thinly against the grain
- 2 tbsp cornstarch for coating
- 1 large egg beaten
- 3 tbsp vegetable oil for frying
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce
- 1/4 cup soy sauce (low-sodium preferred)
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp honey or brown sugar for sweetness
- 1 tbsp chili garlic sauce or Sriracha for heat
- 1 tbsp minced garlic (about 3 cloves)
- 1 tsp grated ginger
- 1/4 cup water
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
For Garnish
- 2 green onions thinly sliced
- 1 tsp sesame seeds toasted
- Optional: red chili flakes for added spice
| Ingredient Group | Key Ingredients | Purpose |
|---|---|---|
| Beef | Flank steak, cornstarch, egg, vegetable oil | Crisp texture, protein |
| Sauce | Soy sauce, hoisin sauce, rice vinegar, honey, chili sauce, garlic, ginger | Sweet, tangy, spicy flavor |
| Garnish | Green onions, sesame seeds, red chili flakes | Visual appeal, extra flavor |
Our selection of ingredients ensures that each bite of General Tao Beef delivers crispy, juicy beef coated with a glossy, bold sauce and finished with fresh and nutty garnish.
Equipment Needed
To prepare the bold and crispy General Tao Beef, we need precise and reliable kitchen equipment. Using the right tools ensures consistent texture and flavor every time. Here is a detailed list of essential equipment for this recipe:
- Wok or Large Skillet: Ideal for stir-frying the beef quickly over high heat. The wok’s shape distributes heat evenly creating that signature crisp.
- Mixing Bowls: Use multiple bowls—one for coating beef strips in the cornstarch and egg mixture, another for mixing the sauce ingredients.
- Measuring Cups and Spoons: Accurate measurement of sauces and spices maintains balance between sweet, spicy, and umami flavors.
- Tongs or Slotted Spoon: Perfect for safely handling beef strips during frying and removing excess oil.
- Frying Thermometer: Maintains oil temperature at 350°F to achieve crispy beef without greasiness.
- Whisk: For blending the cornstarch slurry into the sauce for smooth, thick consistency.
- Cutting Board and Sharp Knife: To slice flank steak thinly and prepare garlic, ginger, and green onions quickly and safely.
- Paper Towels: Essential for draining fried beef strips to keep them crispy.
| Equipment | Purpose | Importance |
|---|---|---|
| Wok or Large Skillet | Stir-frying beef evenly at high heat | Crucial for texture |
| Mixing Bowls | Coating beef and mixing sauce | Ensures proper ingredient blending |
| Measuring Cups/Spoons | Accurate measurement of ingredients | Balances flavors |
| Tongs or Slotted Spoon | Handling beef during frying | Prevents oil splashes and burns |
| Frying Thermometer | Maintaining proper oil temperature | Key to crispy coating |
| Whisk | Mixing sauce cornstarch slurry | Creates smooth, glossy sauce |
| Cutting Board & Knife | Slicing beef and prepping aromatics | Precision and safety |
| Paper Towels | Draining excess oil | Keeps beef crisp, not greasy |
With this equipment ready we set the stage to execute our General Tao Beef Recipe flawlessly. Having these tools on hand allows us to focus on skill and timing, achieving that signature crispy exterior paired with the sticky and flavorful sauce every time.
Prep Work
Before we dive into cooking, proper prep work ensures our General Tao Beef turns out crispy, flavorful, and perfectly sauced. Let’s break down the essential preparation steps for the beef and the sauce.
Preparing the Beef
To achieve that signature crispy exterior with tender inside, our beef must be prepared carefully:
- Select flank steak and slice it thinly against the grain into strips about 1/4 inch thick. This maximizes tenderness.
- In a mixing bowl, toss the beef strips with a beaten egg to promote even coating.
- Next, coat the beef well with cornstarch, ensuring each strip is fully covered for maximum crunch.
- Set aside the coated beef on a plate, allowing the coating to set slightly before frying.
| Step | Details | Tips |
|---|---|---|
| Slice beef | Thin strips, 1/4 inch, against grain | Use a sharp knife, chill beef first |
| Egg wash | 1 beaten egg per 1 lb beef | Ensures cornstarch adheres |
| Cornstarch coating | Even, full coverage | Shake off excess |
| Resting | Let coated beef rest 5-10 minutes | Helps coating bind |
Making the Sauce
Our General Tao sauce is the heart of the dish—a bold, tangy, and slightly sweet glaze that clings perfectly to the beef:
- In a bowl, combine low-sodium soy sauce, hoisin sauce, rice vinegar, and either honey or brown sugar for sweetness.
- Add your preferred heat with chili garlic sauce or Sriracha.
- Stir in freshly minced garlic and grated ginger for authentic flavor depth.
- Prepare a cornstarch slurry by mixing cornstarch with cold water; this will thicken the sauce during cooking.
- Whisk all ingredients together until smooth and set aside.
| Ingredient | Amount | Purpose |
|---|---|---|
| Low-sodium soy sauce | 1/4 cup | Salty umami base |
| Hoisin sauce | 2 tablespoons | Sweet and tangy richness |
| Rice vinegar | 1 tablespoon | Bright acidity |
| Honey or brown sugar | 1-2 tablespoons | Balances heat and acidity |
| Chili garlic sauce/Sriracha | 1 teaspoon | Adds spice |
| Minced garlic | 1 clove | Aromatic depth |
| Grated ginger | 1 teaspoon | Fresh warmth |
| Cornstarch slurry | 1 tablespoon cornstarch + 2 tablespoons water | Thickens sauce |
Completing these prep steps equips us to fry the beef to crispy perfection and coat it confidently in our rich General Tao sauce.
Cooking Instructions
Follow these precise steps to achieve crispy, flavorful General Tao Beef with a perfectly balanced sauce that clings to every tender strip.
Frying the Beef
- Heat vegetable oil in a wok or deep skillet to 350°F (175°C). Use a frying thermometer for accuracy.
- Carefully add the cornstarch-coated beef strips in small batches. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Fry each batch for 2 to 3 minutes, turning occasionally until the beef turns golden brown and crisp.
- Remove the fried beef using tongs or a slotted spoon, and drain on paper towels to remove excess oil.
- Repeat frying until all beef strips are cooked.
| Step | Detail | Temperature / Time |
|---|---|---|
| Oil heating | Vegetable oil in pan | 350°F (175°C) |
| Frying beef | In small batches | 2-3 minutes per batch |
| Drain beef | On paper towels | Immediately after frying |
Cooking the Sauce
- Pour the prepared General Tao sauce into a clean wok or large skillet over medium heat.
- Bring the sauce to a gentle simmer, stirring constantly with a whisk to combine flavors evenly.
- Add the cornstarch slurry slowly while stirring to thicken the sauce without lumps.
- Cook for 1-2 minutes until the sauce becomes glossy and slightly thickened but still pourable.
Pro tip: Simmering the sauce slowly helps deepen the umami-rich flavors and ensures a sticky consistency that perfectly coats the beef.
Combining Beef and Sauce
- Reduce heat to low and add the crispy fried beef strips back into the wok with the simmering sauce.
- Toss the beef gently but thoroughly using tongs or a spatula to coat every piece with the luscious General Tao sauce.
- Cook for an additional 1 minute allowing the beef to absorb the sauce while maintaining its crispy exterior.
- Remove from heat and immediately garnish with sliced green onions, toasted sesame seeds, and optional red chili flakes for extra heat and visual appeal.
By following these detailed cooking instructions, our General Tao Beef will deliver on crispy texture and bold flavor with every bite.
Serving Suggestions
To elevate our General Tao Beef experience, pairing it with the right accompaniments enhances its bold, tangy profile and crispy texture. Here are our top serving suggestions to complement this flavorful dish.
Perfect Rice Pairings
We recommend serving General Tao Beef over steamed jasmine rice or brown rice. The subtle fragrance and softness of jasmine rice balance the strong sauce, while brown rice adds a nutty texture and extra fiber.
| Rice Type | Flavor Profile | Texture | Best Use |
|---|---|---|---|
| Jasmine Rice | Floral, mildly sweet | Light, fluffy | Traditional pairing |
| Brown Rice | Nutty, earthy | Chewy | Healthier option |
| Coconut Rice | Creamy, sweet | Moist, tender | Adds tropical flair |
Vegetable Side Dishes
Brighten the plate with crisp or lightly sautéed veggies. We find that steamed broccoli, snap peas, or baby bok choy add freshness that cuts through the rich sauce. For added color and crunch, toss in julienned carrots or sliced bell peppers.
Noodle Alternatives
For those who prefer noodles, serve General Tao Beef atop stir-fried lo mein or rice noodles. The noodles soak up the sticky sauce beautifully, creating a delightful harmony of texture and flavor across every bite.
Garnishes to Amplify Flavor and Presentation
- Sprinkle extra toasted sesame seeds for a nutty crunch.
- Add thinly sliced green onions for sharpness and color contrast.
- Optionally dust red chili flakes to boost heat.
Beverage Pairings
To balance the savory-spicy dynamics of General Tao Beef, consider these drinks:
| Beverage | Description | Serving Suggestion |
|---|---|---|
| Jasmine Tea | Floral and light | Hot or iced |
| Riesling Wine | Sweet and crisp | Chilled |
| Ginger Beer | Spicy and refreshing | With ice |
| Light Lager Beer | Clean and mild | Cold |
Serving Tip
For the ultimate presentation, serve General Tao Beef in a shallow bowl over rice or noodles, garnished just before serving to maintain crispy coating integrity. This way, each serving plate is visually appealing and bursting with bold flavors and textures.
Make-Ahead Tips
To master General Tao Beef and simplify your cooking experience, consider these strategic make-ahead steps. Preparing components in advance saves time during busy evenings while preserving the dish’s signature crispy texture and bold flavors.
Prep and Store the Beef in Advance
- Slice the flank steak thinly against the grain as instructed.
- Toss the beef strips with the beaten egg and coat evenly with cornstarch.
- Lay the coated strips on a parchment-lined tray in a single layer.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
This resting phase enhances the coating’s adhesion, ensuring maximum crispiness when fried.
Make the Sauce Ahead
- Combine all sauce ingredients including low-sodium soy sauce, hoisin sauce, rice vinegar, honey, chili garlic sauce, garlic, and ginger in a heatproof container.
- Seal the container and refrigerate for up to 3 days.
- Before serving, gently reheat and whisk in the freshly prepared cornstarch slurry to achieve that perfect glossy thickness.
Preheat the Oil Just Before Cooking
To avoid soggy beef, do not fry in advance. Instead, heat vegetable oil to 350°F (175°C) minutes before frying each batch for optimal crispiness.
Make-Ahead Storage Summary
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Coated Beef | Up to 24 hours | Refrigerate, covered | Keeps coating intact and ready for frying |
| Sauce | Up to 3 days | Refrigerate, sealed | Reheat and thicken just before serving |
| Fried Beef | Not recommended | – | Fry fresh to maintain crispiness |
“Preparing the beef and sauce ahead lets us streamline dinner time while ensuring every bite retains the crispy, flavorful experience that General Tao Beef is known for.”
By organizing our prep work, we can enjoy a restaurant-quality dish with less stress and more time to savor the bold, sweet, spicy, and umami flavors that make this recipe a crowd favorite.
Conclusion
General Tao Beef offers a delicious twist on a classic favorite that’s perfect for any occasion. With its crispy texture and bold sauce, it’s a dish that’s sure to impress both family and friends.
By following the steps and tips we’ve shared, you can easily create a flavorful meal that balances sweet, spicy, and savory notes. Whether you’re cooking for a quick weeknight dinner or a special gathering, this recipe delivers consistently satisfying results.
We encourage you to experiment with the suggested pairings and make-ahead tips to customize the experience to your taste and schedule. Enjoy the process and the incredible flavors that come with every bite of General Tao Beef.
Frequently Asked Questions
What is General Tao Beef?
General Tao Beef is a flavorful dish featuring tender, crispy beef strips coated in a sweet, spicy, and tangy sauce. It’s a beef alternative to the popular General Tao Chicken.
What ingredients are needed for General Tao Beef?
Key ingredients include thinly sliced flank steak, cornstarch, egg, vegetable oil, low-sodium soy sauce, hoisin sauce, rice vinegar, honey or brown sugar, chili garlic sauce or Sriracha, garlic, ginger, and garnishes like green onions and sesame seeds.
How do you achieve the crispy texture in General Tao Beef?
The beef is coated with a beaten egg and cornstarch, then fried in hot oil (350°F) in small batches to ensure even, crispy cooking without overcrowding the pan.
What kitchen equipment is essential for making General Tao Beef?
You’ll need a wok or large skillet, mixing bowls, measuring spoons, tongs or slotted spoon, frying thermometer, whisk, cutting board, sharp knife, and paper towels.
Can I prepare General Tao Beef in advance?
Yes. Beef can be sliced and coated up to 24 hours ahead, and the sauce can be made and stored for up to 3 days. Fry the beef just before serving for best crispiness.
What are some good side dishes to serve with General Tao Beef?
Steamed jasmine or brown rice, coconut rice, steamed broccoli, snap peas, baby bok choy, or noodles like lo mein or rice noodles complement the dish well.
How should General Tao Beef be served?
Serve it in a shallow bowl over rice or noodles, garnish with green onions, toasted sesame seeds, and optional red chili flakes just before serving to keep the beef crispy.
What beverages pair well with General Tao Beef?
Try pairing it with jasmine tea, Riesling wine, ginger beer, or a light lager to balance the savory and spicy flavors.