Description
Enjoy the bold flavors of this Beijing Beef recipe, featuring crispy slices of flank steak coated in a sweet and tangy sauce. Perfect for a quick and delicious Chinese-American meal at home.
Ingredients
Scale
For the Beef:
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
For Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
For the Sauce:
- 1/4 cup ketchup
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sweet chili sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Prepare the Beef: Toss sliced beef with cornstarch until evenly coated and set aside.
- Make the Sauce: Whisk together all sauce ingredients except the cornstarch slurry in a small bowl and set aside.
- Sear the Beef: Heat vegetable oil in a large skillet or wok, sear the beef until browned and crispy. Remove and set aside.
- Stir-Fry: In the same pan, stir-fry bell pepper and onion until tender. Add garlic and ginger, then pour in the sauce. Simmer and thicken with cornstarch slurry.
- Combine and Serve: Toss beef in the sauce, cook briefly, then serve hot over steamed rice.
Notes
- To keep the beef crispy, avoid overcrowding the pan.
- You can adjust the spice level by increasing red pepper flakes or adding Sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
