If you’ve ever craved a stir-fry that bursts with layers of rich, tangy, and savory flavors, you’re in for a treat with this Beijing-Style Beef Stir-Fry Recipe. It’s a vibrant dish featuring tender slices of beef paired perfectly with crisp bell peppers and onions, all coated in a luscious, slightly sweet sauce that keeps you coming back for more. This recipe captures the heart of Beijing’s bold culinary traditions, yet it’s incredibly approachable for home cooks wanting a quick, satisfying meal.
Ingredients You’ll Need
The beauty of this Beijing-Style Beef Stir-Fry Recipe lies in its simplicity and the balance each ingredient brings. Every element has a purpose—whether it’s the tender beef, the crunchy vegetables, or the rich sauce layering every bite with flavor and color.
- 1 lb flank steak or sirloin, thinly sliced: This cut is perfect for quick cooking and remains juicy and tender.
- 2 tbsp cornstarch: Helps to give the beef a silky texture and thickens the sauce.
- 1 tbsp soy sauce: Adds umami depth and a touch of saltiness.
- 2 tbsp ketchup: Brings tangy sweetness that balances the savory elements brilliantly.
- 1 tbsp hoisin sauce: Provides a rich, slightly smoky flavor enhancing the overall sauce complexity.
- 1 red bell pepper, sliced: Adds vibrant color and a sweet crunch.
- 1 green bell pepper, sliced: Offers a fresh, grassy contrast in flavor and texture.
- 1 small onion, sliced: Delivers slight sweetness and a bit of sharpness when cooked just right.
- 2 garlic cloves, minced: Essential for that savory aroma and mild heat.
- Oil for frying: Needed to wok-fry the ingredients quickly at high heat for perfect texture.
How to Make Beijing-Style Beef Stir-Fry Recipe
Step 1: Marinate the Beef
Begin by coating your thinly sliced beef in cornstarch, soy sauce, and a splash of Shaoxing wine to tenderize and infuse it with flavor. Let this sit for 10 to 15 minutes. This step ensures each bite is incredibly tender and carries a delicious umami punch.
Step 2: Prepare the Sauce
Next, whisk together ketchup, hoisin sauce, soy sauce, rice vinegar, brown sugar, chili garlic sauce, and a cornstarch-water slurry in a bowl. This combination might sound unusual, but it creates a perfectly balanced sauce that’s tangy, sweet, and with just the right amount of kick.
Step 3: Cook the Beef
Heat your wok over high heat and add oil. Quickly sear the marinated beef until it develops a beautiful brown crust but stays juicy inside. Once done, remove it from the pan and set aside—this keeps the beef from overcooking and becoming tough.
Step 4: Stir-Fry the Vegetables
In the same wok, toss in the sliced red and green bell peppers along with the onion. Stir-fry until they just begin to soften but still retain a delightful crispness, adding freshness and color to the dish.
Step 5: Combine and Finish Cooking
Return the beef to the wok with the vegetables, pour in the prepared sauce, and stir everything together. Cook for a few more minutes until the sauce thickens and coats every piece, making the entire skillet pop with flavor.
Step 6: Serve Immediately
For that authentic experience, serve your Beijing-Style Beef Stir-Fry hot over steamed rice or alongside noodles. The rich sauce soaks beautifully into either option, creating a meal that feels both comforting and exciting.
How to Serve Beijing-Style Beef Stir-Fry Recipe
Garnishes
Fresh garnishes can elevate this stir-fry from delicious to unforgettable. Sprinkle some thinly sliced scallions or chopped cilantro on top for an herbaceous brightness. Toasted sesame seeds also add a lovely subtle nuttiness and a little crunch.
Side Dishes
Pair this stir-fry with simple sides like steamed jasmine rice, or try fried rice for extra flavor and texture. Lightly sautéed bok choy or a crisp cucumber salad also complements the richness of the beef beautifully, creating a well-rounded meal.
Creative Ways to Present
For dinner parties or a fun weeknight meal twist, serve the Beijing-Style Beef Stir-Fry in individual lettuce cups. It turns it into a handheld delight that adds a crisp freshness with every bite. You can also spoon it over a bed of cauliflower rice to lighten things up but keep all the satisfying flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Beijing-Style Beef Stir-Fry stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a tasty treat in their own right.
Freezing
If you want to keep it longer, freeze the stir-fry in portions. Use freezer-safe containers or heavy-duty zip-top bags and consume within 2 months for best quality. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the stir-fry gently in a skillet over medium heat to keep the beef tender and the vegetables crisp. A quick toss in the microwave works too if you’re in a rush, but add a splash of water or broth to keep things moist.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin is recommended for tenderness and quick cooking, you can substitute with ribeye or skirt steak. Just slice thinly against the grain for the best texture.
What can I use if I don’t have Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or a mild Chinese cooking wine are excellent substitutes. You can also skip it, but it does add a nice depth of flavor to the beef marinade.
Is this recipe very spicy?
The Beijing-Style Beef Stir-Fry Recipe has a mild kick thanks to the chili garlic sauce, but it’s not overwhelmingly spicy. Feel free to adjust the amount according to your heat preference or omit if you want no spice at all.
Can I make this dish vegetarian?
Yes! Swap the beef for firm tofu or tempeh and adjust cooking times accordingly. The sauce and vegetables make this recipe versatile and delicious even without meat.
What’s the best way to slice the beef?
For perfectly tender strips, partially freeze the beef for 20-30 minutes to firm it up, then slice very thinly against the grain. This helps break down the muscle fibers and makes the meat easier to chew.
Final Thoughts
Cooking and enjoying this Beijing-Style Beef Stir-Fry Recipe is like taking a quick culinary trip to the heart of Beijing’s vibrant food scene from the comfort of your kitchen. It’s simple, full of amazing flavors, and can be whipped up on any busy night to impress friends or delight your family. Give it a try—you might find yourself adding it to your weeknight dinner regulars!
Print
Beijing-Style Beef Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Beijing-Style Beef Stir-Fry features tender, marinated flank steak cooked quickly with crisp bell peppers and onions, all coated in a savory and slightly sweet sauce made with ketchup, hoisin, and soy. A perfect weeknight meal that comes together in just 30 minutes, delivering authentic Chinese flavors with fresh ingredients and simple steps.
Ingredients
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 tbsp brown sugar
- 1 tsp chili garlic sauce
- 1 tsp cornstarch mixed with 2 tbsp water
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
Other
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Marinate the beef: In a bowl, combine the thinly sliced flank steak with 2 tablespoons of cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Mix well to coat evenly and let it sit for 10-15 minutes to tenderize and absorb flavor.
- Prepare the sauce: Whisk together 2 tablespoons ketchup, 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon chili garlic sauce, and the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) in a separate bowl until smooth and set aside.
- Cook the beef: Heat a wok or large skillet over high heat and add a few tablespoons of oil. Stir-fry the marinated beef in batches until browned and just cooked through, about 2-3 minutes per batch. Remove beef from the pan and set aside.
- Stir-fry the vegetables: In the same wok, add a little more oil if needed, then stir-fry the minced garlic, red and green bell peppers, and sliced onion until tender yet still crisp, about 3-4 minutes.
- Combine beef and sauce: Return the cooked beef to the wok with the vegetables. Pour the prepared sauce over and stir everything to coat well. Cook for another 2-3 minutes until the sauce thickens and is heated through.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a fulfilling and flavorful meal.
Notes
- Slicing the beef thinly and against the grain helps keep it tender.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
- Use high heat to quickly sear the beef and vegetables for better texture and flavor.
- Adjust chili garlic sauce to taste depending on your preferred spice level.
- This dish pairs well with steamed jasmine rice or your favorite noodles.
