Description
This Beijing Beef recipe is a simple homemade version that delivers all the flavors of the classic Chinese dish. Tender slices of flank steak are coated in a crispy cornstarch crust and tossed in a savory hoisin sauce with bell peppers and onions.
Ingredients
Units
Scale
Ingredients:
-
- 1 lb flank steak, thinly sliced
- 1/2 cup cornstarch
- Oil for frying (vegetable or peanut oil)
- 1 red bell pepper, diced
- 1 onion, sliced
- 3 green onions, chopped (for garnish)
For the Marinade:
-
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp ginger, minced
- 1 tsp garlic, minced
For the Sauce:
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken)
Instructions
- Marinate the steak: Combine sliced flank steak with soy sauce, rice vinegar, ginger, and garlic. Let it marinate for at least 30 minutes.
- Coat the steak: Toss the marinated steak slices in cornstarch until well coated.
- Fry the steak: Heat oil in a pan and fry the coated steak slices until crispy. Remove and set aside.
- Make the sauce: In the same pan, sauté bell peppers, onions, and green onions. Add hoisin sauce, soy sauce, brown sugar, sesame oil, water, and cornstarch mixture. Cook until the sauce thickens.
- Combine: Add the fried steak back to the pan and toss to coat in the sauce.
- Serve: Garnish with chopped green onions and serve hot over rice.
Notes
- For extra heat, add some chili flakes or Sriracha to the sauce.
- Feel free to add more vegetables like broccoli or snap peas for added freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg