Description
A vibrant and flavorful Beijing-Style Beef Stir-Fry featuring tender slices of marinated flank steak cooked with crisp bell peppers and onions in a savory, tangy sauce. This quick and easy stir-fry dish is perfect for a satisfying weeknight dinner and pairs beautifully with rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
Sauce
- 2 tbsp ketchup
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp chili garlic sauce
- 1 tsp cornstarch mixed with 2 tbsp water
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
Other
- Oil for frying (such as vegetable or peanut oil)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with cornstarch, soy sauce, and Shaoxing wine. Mix well to coat all the meat evenly and set aside to marinate for 10-15 minutes. This step tenderizes the beef and helps lock in flavor.
- Prepare the Sauce: In a separate bowl, whisk together ketchup, hoisin sauce, soy sauce, rice vinegar, brown sugar, chili garlic sauce, and cornstarch mixed with water until smooth. This sauce will add a balanced sweet, tangy, and spicy flavor to the dish.
- Cook the Beef: Heat a wok or large skillet over high heat and add enough oil to coat the bottom for frying. Once scorching hot, stir-fry the marinated beef quickly until browned on all sides but not fully cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
- Stir-Fry the Vegetables: In the same wok, add a bit more oil if needed and toss in the sliced bell peppers, onion, and minced garlic. Stir-fry on high heat until the vegetables become tender yet still crisp, approximately 3-4 minutes, giving the dish fresh texture and color.
- Combine and Finish: Return the browned beef to the wok with the vegetables. Pour the prepared sauce over the mixture and stir constantly to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Serve: Remove from heat and serve immediately, ideally over steamed rice or noodles to soak up the delicious sauce for a complete meal.
Notes
- Use flank steak or sirloin for best texture and flavor; slice very thinly against the grain for tenderness.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
- Adjust chili garlic sauce quantity based on your preferred spice level.
- Serve immediately to enjoy the crisp vegetables and tender beef at their best.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the beef.
