A delicious and easy recipe for Better Beijing Beef, featuring tender flank steak and colorful vegetables in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, sliced thin 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
3 cloves garlic, minced
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon ginger, minced
1/4 teaspoon red pepper flakes (optional)
2 green onions, chopped (for garnish)
Instructions
In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 15 minutes to allow the cornstarch to adhere to the meat.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in a single layer. Cook for about 2-3 minutes on each side until browned and crispy. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced red and green bell peppers, onion, and garlic. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, and red pepper flakes. Pour this sauce over the vegetables in the skillet and stir to combine.
Return the cooked beef to the skillet and toss everything together until the beef is heated through and coated in the sauce, about 2 minutes.
Serve hot, garnished with chopped green onions over steamed rice or noodles.
Notes
For a healthier version, substitute the flank steak with chicken breast or tofu.
Add a variety of vegetables such as broccoli or snap peas for extra nutrition and color.