Name: Beijing Beef Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Beef:; 1 lb flank steak or sirloin (thinly sliced against the grain); 2 tbsp cornstarch; 1 tbsp vegetable oil (for stir-frying); For the Sauce:; 3 tbsp soy sauce; 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp chili paste or Sriracha (adjust for spice level); 2 cloves garlic (minced); 1 tsp grated ginger; For the Vegetables:; 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 small onion (sliced thin); 2 tbsp green onions (chopped (for garnish))

Beijing Beef Recipe

This delicious and easy-to-make Beijing Beef recipe brings the bold, savory flavors of Chinese cuisine right to your home kitchen. Tender strips of beef are stir-fried with colorful bell peppers, onions, and a sweet and tangy sauce that perfectly balances salty, spicy, and sweet notes. Whether you’re craving takeout or want to impress family and friends with a homemade dish, this recipe is the perfect choice. It’s a comforting, flavorful meal that’s ready in under 30 minutes.

Description:

Beijing Beef recipe is a popular Chinese-American dish that’s a staple on the menu of many Asian restaurants. This recipe recreates the vibrant, mouth-watering flavors that you love, using simple ingredients that are likely already in your pantry. The tender beef is coated in a rich sauce made from soy sauce, hoisin, and rice vinegar, with a touch of sweetness from sugar and a bit of heat from chili paste.

The main appeal of Beijing Beef recipe lies in its balance of flavors. The beef is stir-fried until golden and crispy on the outside, with a juicy, tender interior. The sauce coats the beef and vegetables, infusing every bite with sweet, savory, and slightly spicy notes. Bell peppers, onions, and sometimes carrots, add an extra burst of color and texture, making this dish not only delicious but also visually appealing.

One of the best things about this dish is how quickly it comes together. With a prep time of just 15 minutes and cook time of around 10 minutes, you can have a homemade Beijing Beef recipe dinner ready in under 30 minutes. It’s the perfect meal for busy weeknights or when you’re craving a restaurant-quality dish but don’t want to leave the house.

In addition to its great taste, this recipe is highly customizable. If you prefer more or less heat, you can adjust the chili paste or skip it entirely. You can also make the sauce as sweet or savory as you like by tweaking the amount of sugar and soy sauce. Serve your Beijing Beef recipe over steamed rice for a complete meal, or with noodles for something a bit more hearty.

This dish is naturally gluten-free when using gluten-free soy sauce, and it can also be made low-carb by serving it with cauliflower rice instead of regular rice. With this Beijing Beef recipe, you can enjoy the flavors of your favorite Chinese restaurant without any of the takeout hassle.

Ingredients:

For the Beef:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp cornstarch
1 tbsp vegetable oil (for stir-frying)
For the Sauce:
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp chili paste or Sriracha (adjust for spice level)
2 cloves garlic, minced
1 tsp grated ginger
For the Vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced thin
2 tbsp green onions, chopped (for garnish)

Instructions:

Prepare the Beef:

Thinly slice the beef against the grain into bite-sized strips.
Toss the beef strips in 2 tablespoons of cornstarch until fully coated. This will help the beef get crispy during stir-frying.

Make the Sauce:

In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, chili paste (or Sriracha), garlic, and grated ginger. Stir until the sugar is dissolved and the sauce is well-combined. Set aside.

Stir-Fry the Beef:

Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the beef in a single layer. Cook for 2-3 minutes on each side until golden and crispy. Remove the beef from the pan and set aside.

Stir-Fry the Vegetables:

In the same pan, add a bit more oil if needed. Add the sliced bell peppers and onions. Stir-fry for 3-4 minutes until the vegetables are tender but still slightly crisp.

Combine the Beef and Sauce:

Return the cooked beef to the pan with the vegetables. Pour the sauce over the beef and vegetables. Stir everything together until the beef is well-coated in the sauce and everything is heated through, about 2 minutes.

Garnish and Serve:

Remove the pan from heat. Garnish with chopped green onions.
Serve the Beijing Beef over steamed rice or noodles for a complete meal.

Notes:

Beef Options: Flank steak or sirloin is recommended for the best texture and flavor, but you can substitute with other cuts like rib-eye or skirt steak if needed.
Adjusting Spice: If you prefer a milder dish, reduce or omit the chili paste or Sriracha.
Veggies: You can add more vegetables like carrots, snap peas, or baby corn to make the dish heartier.
Gluten-Free Option: Use gluten-free soy sauce (tamari) and check your hoisin sauce for gluten if you’re following a gluten-free diet.
Meal Prep: This dish can be made ahead and stored in the fridge for 2-3 days. Reheat in a pan before serving.