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Beijing Beef

Crispy battered beef in a sweet and tangy sauce with bell peppers and green onions, better than takeout!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Main Dish
Cuisine: Chinese, Takeout-Style
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef flank steak thinly sliced
  • 0.5 cup cornstarch
  • 2 tbsp vegetable oil for frying
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 0.25 cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tbsp sugar
  • 0.25 tsp red pepper flakes optional

Equipment

  • Skillet or wok
  • Mixing bowls
  • Tongs
  • Paper towels

Method
 

  1. Toss beef slices with cornstarch until fully coated.
  2. Fry beef in batches until golden and crispy; drain on paper towels.
  3. Mix ketchup, soy sauce, hoisin sauce, rice vinegar, sugar, garlic, and optional red pepper flakes to make the sauce.
  4. Sauté bell peppers and green onions for 2–3 minutes.
  5. Return beef to skillet and toss with sauce until coated and sticky.
  6. Serve hot over steamed rice.

Notes

For extra crispiness, fry beef in small batches and drain on paper towels.