Beef With XO Sauce Recipe: Hong Kong Street Food Flavor

This dish brings Hong Kong street food flavor to your kitchen with tender beef and the bold, umami-rich complexity of XO sauce.

High heat searing locks in juices while the sauce creates a glossy, savory coating that clings to every bite. Ready in under 30 minutes.

Ingredients for Beef with Xo Sauce

Thinly sliced beef meets bold, umami-packed sauce with fresh aromatics and a touch of sweetness.

The beef is everything here. Flank steak is ideal—lean but flavorful, and it slices beautifully against the grain. Whole Foods or Asian markets usually have the best selection (ask them to slice it thin for stir-fry if you don’t want to do it yourself). For XO sauce, Lee Kum Kee is a reliable brand you’ll find at most grocery stores. Don’t skip the velveting step with cornstarch—it’s what gives that tender, restaurant-style texture.

No Shaoxing wine? Dry sherry works in a pinch (or skip it entirely if needed). Vegetarian? Swap oyster sauce for vegetarian oyster sauce or hoisin. Out of flank steak? Sirloin or ribeye are great alternatives—just slice thin. The green onions and bell pepper add freshness, but snow peas or broccoli would work too if that’s what you’ve got.

Leftovers keep 3-4 days in the fridge and taste even better the next day. Freezes well for up to 3 months—portion before freezing for easy meals. Always slice the beef cold (right from the fridge) for cleaner cuts.

Step-by-Step Instructions for Beef With XO Sauce

This method delivers authentic Hong Kong flavor with tender beef and a rich, aromatic sauce.

Step 1: Velvet the Beef for Maximum Tenderness

Thinly slice the 1.5 lb flank steak against the grain into ¼-inch thick strips. Place the beef in a bowl and toss with the 1 tbsp cornstarch until evenly coated. This velveting technique ensures the beef stays tender during high-heat cooking.

Add 1 tbsp Shaoxing wine and 1 tbsp soy sauce to the beef, mixing well. Let it marinate for 15 minutes while you prep the remaining ingredients. The cornstarch creates a protective layer that locks in juices, while the wine and soy sauce add depth of flavor.

Step 2: Stir-Fry the Aromatics and Vegetables

Heat 2 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Add the 4 cloves minced garlic cloves, 1 tbsp grated ginger, and the white parts of the 4 whole green onions, stir-frying for 30 seconds until fragrant.

Add the julienned red bell pepper and stir-fry for 2-3 minutes until slightly softened but still crisp. Push the vegetables to the sides of the pan, creating a well in the center for the beef. This layering of flavors builds the foundation of the dish.

Step 3: Cook the Beef to Perfection

Increase the heat to maximum and add the remaining 1 tbsp neutral oil to the center of the pan. Working in batches if necessary, add the beef in a single layer and sear undisturbed for 1-2 minutes until browned on the edges.

Stir-fry the beef with the vegetables for another 1-2 minutes until just cooked through. The beef should be tender with a slight crust from the high heat. Remove the pan from heat if the garlic starts to darken too quickly—it burns easily.

Step 4: Finish with the Signature XO Sauce

Reduce the heat to medium and add the 0.5 cup XO sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp light brown sugar, and the remaining Shaoxing wine to the pan.

Stir everything together and let it simmer for 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables. The sauce should be glossy and clinging to each piece of beef, with a balance of salty, sweet, and umami flavors.

Step 5: Garnish and Serve Immediately

Remove the pan from heat and stir in the green parts of the green onions and 1 tsp sesame oil. Toss everything together for 30 seconds to allow the sesame oil to infuse its aroma.

Transfer to a serving dish and garnish with additional green onions if desired. Serve immediately over steamed rice to soak up the rich, flavorful sauce. The beef should be melt-in-your-mouth tender, with every bite bursting with the complex flavors of the XO sauce.

Wine and Beer Pairings for beef with xo sauce

Bold Red Wines

This dish pairs beautifully with a medium-bodied red like Pinot Noir from California or Oregon. Its bright acidity and red fruit notes complement the umami-rich XO sauce without overwhelming the beef. I love how the wine’s earthiness mirrors the sauce’s complexity. 🍷

Asian-Inspired Whites

For white wine lovers, try an off-dry Gewürztraminer from Alsace. The lychee and rose petal aromas enhance the dish’s aromatic depth, while the slight sweetness balances the salty-savory flavors. Serve it chilled to 50-55°F.

Crisp Lagers

A cold Asian lager like Sapporo or Asahi cuts through the richness perfectly. The clean, crisp finish refreshes your palate between bites. I always keep a few bottles on hand for this exact purpose. ❄️

Fruity IPAs

Craft beer fans should try a New England-style IPA with its juicy, hazy profile. The tropical fruit notes from the hops complement the dish’s complexity, while the bitterness cleanses your palate. Look for Hazy Little Thing from New Belgium.

Sparkling Options

For something celebratory, a dry sparkling wine like Prosecco works surprisingly well. The bubbles and crisp acidity contrast with the rich, savory beef. I was skeptical at first, but the pairing won me over completely.

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