Beef Manchurian is one of those dishes that always feels like a treat — tender marinated beef strips tossed in a sweet, spicy, and slightly tangy gravy, finished with crisp veggies and sesame seeds. It’s a perfect fusion of Chinese-style cooking with bold Pakistani taste that works beautifully as a weeknight dinner or a crowd-pleaser for guests.
At home, we love pairing it with fried rice or simple steamed rice, letting the thick, glossy sauce soak in. And though it sounds restaurant-style, the steps are easy to follow, and most of the time is spent marinating — the actual cooking takes just around 30–40 minutes.
Why You’ll Love This Beef Manchurian
- Tender, juicy beef: Thanks to marination with soya sauce, lemon, and kachri powder.
- Bold, balanced sauce: Sweet, spicy, tangy — all in one bite.
- Fresh vegetables: Crunch from capsicum and onion keeps it light.
- Perfect for any meal: Works great with fried rice, noodles, or on its own.
Ingredients
For Marination
- Beef – 500g, cut into thin strips
- Soya sauce – 2 tbsp
- Vinegar – 2 tbsp
- Lemon juice – 2 tbsp
- Salt – 1/2 tsp
- White pepper – 1/4 tsp
- Black pepper – 1/4 tsp
- Kachri powder – 1/2 tsp (helps tenderize)
- Garlic – 3–4 cloves, minced
- Cornflour – 1 tbsp
- All-purpose flour – 1 tbsp
- Red pepper – 1/4 tsp
- Paprika powder – 1/4 tsp
- Extra pinch of salt – 1/4 tsp
For Gravy
- Oil – 2–3 ladles (about 1/4 cup)
- Marinated beef
- Garlic – 1 tbsp, minced
- Onion – 1 medium, sliced
- Capsicum – 1 medium, sliced
- Brown sugar – 1 tbsp
- Salt – 1/4 tsp
- Red chili flakes – 1/2 tsp
- Soya sauce – 2 tbsp
- Vinegar – 2 tbsp
- Hot chili sauce – 2 tbsp
- Tomato ketchup – 2 tbsp
- Water – 3–4 tbsp
- Green chilies – 5–6, chopped
- Sesame seeds – 1 tsp
- 1-2 tbsp cornflour & 2 cup water
Step-by-Step Instructions of Beef Manchurian
Step 1: Marinate the Beef
In a large bowl, combine soya sauce, vinegar, lemon juice, garlic, kachri powder, cornflour, all-purpose flour, red pepper, paprika powder, white and black pepper, and salt. Mix well.
Add beef strips and coat evenly. Cover and refrigerate for at least 6 hours, or overnight for the best flavor and tenderness.
Step 2: Fry the Beef
Heat oil in a pan over medium flame. Fry the marinated beef strips for about 7–8 minutes until browned and partially cooked through. Remove and set aside.
Step 3: Make the Gravy
In the same pan, add minced garlic and sauté for a minute. Add brown sugar, soya sauce, vinegar, hot chili sauce, and tomato ketchup. Stir well and cook for about 4–5 minutes until the sauce thickens slightly and turns glossy.
Step 4: Add Cornflour Slurry
Mix 1-2 tablespoon of Cornflour with 2 cups of water to make a thin slurry. Add this to the pan and stir until the sauce thickens further (about 2–3 minutes).
Step 5: Add Vegetables
Add sliced onion and capsicum. Cook for another 2 minutes — just enough so they stay crisp.
Step 6: Finish and Garnish
Finally, sprinkle in chopped green chilies and sesame seeds.
Step 7: Serve
Serve your hot Beef Manchurian with steamed rice, egg fried rice, or noodles. It’s best enjoyed fresh while the beef is juicy and the veggies are still crunchy.
Tips for the Best Beef Manchurian
- Marinate overnight if possible — it makes the beef extra tender.
- Keep vegetables slightly crisp for texture.
- Adjust chili sauce and chili flakes to your spice preference.
Final Thoughts
Beef Manchurian is the perfect mix of comforting, spicy, and a little sweet — a dish that tastes like something special yet fits right into your weeknight meal rotation. At our table, it’s always a favorite, and once you try it, you’ll see why.
If you enjoyed this Beef Manchurian recipe, you might also love exploring other favorites on our blog like Beef Kofta, Beef Steak with White Sauce, or Aloo Gosht.
Happy cooking — and enjoy every bite!
