The present study intended to investigate the properties of collagen peptide (CP)-astragaloside (AG) nanocomplexes (CPANs) improved oxidized hydroxypropyl starch (OHS)/chitosan (CS) (OC) film and to explore the preservation of chilled beef. The results indicated that AG significantly enhanced the stability, antioxidant capacity, and antibacterial properties of CP through mechanisms like static quenching and hydrophobic interactions. The incorporation of CPANs improved thickness, swellability, and water vapor blocking, UV-blocking and mechanical properties, antioxidant and antibacterial activity of OC film. Importantly, The CP-AG complexes formed hydrogen bonds with the OC film matrix, which improved the compatibility of the film structure, and did not alter the crystal structure. The OC/CPANs film retarded quality deterioration in chilled beef during storage. Moreover, the film can extend the shelf life of beef to 12 d. These findings indicate that this film serves as an active packaging material with diverse protective capabilities, showcasing significant potential for beef preservation.