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
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 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.
