Description
This Beijing Beef is a flavorful stir-fry featuring crispy beef strips tossed with bell peppers and onions in a bold, sweet-and-tangy sauce. It’s quick, satisfying, and perfect for a restaurant-style meal at home.
Ingredients
- 1 pound beef sirloin, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, toss sliced beef with cornstarch until coated. Let rest for 10 minutes.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Fry beef in a single layer for 3–4 minutes until browned and crispy. Remove and set aside.
- In the same pan, stir-fry bell peppers and onion for 3–4 minutes until tender-crisp.
- Whisk together sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a small bowl.
- Return the beef to the pan and pour in the sauce. Stir well to coat everything evenly.
- Cook for 2–3 more minutes until heated through and sauce thickens slightly.
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
- Use flank steak as an alternative to sirloin, slicing it thinly against the grain.
- Add vegetables like broccoli or snap peas for more variety.
- Reduce sugar slightly if you prefer a less sweet sauce.
- Fry beef in batches to avoid overcrowding and ensure crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
