Name: Beijing Beef Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, cut into ¼-inch strips; ¼ tsp baking soda; 1 tsp white pepper; 1 tbsp light soy sauce; 2 tbsp cornstarch; 1 egg white, beaten; ¼ cup cornstarch (for dusting beef); ¼ cup peanut oil (for frying); 1 red bell pepper, cut into 2-inch pieces; 1 white onion, cut into 2-inch pieces; 2 cloves garlic, minced; ½ cup water; 2 tbsp light soy sauce; ¼ tbsp oyster sauce; ¼ cup hoisin sauce; ¼ cup sugar; 2 tsp chili paste; 1 tsp red chili flakes; 3 tbsp ketchup; 2 tbsp apple cider vinegar; 1 tbsp cornstarch; 1 tbsp water; 2 tablespoons fresh parsley, finely chopped

Description

Indulge in the mouthwatering experience of Beijing Beef Stir Fry, a beloved classic that brings restaurant-quality flavors straight to your home. This dish features tender, marinated flank steak cooked until crispy and coated in a delectable sweet-spicy sauce. With vibrant bell peppers and onions adding color and crunch, this stir fry is perfect for cozy family dinners or impressing guests. Ready in just 35 minutes, it’s customizable to suit your taste preferences and packed with protein, making it a delightful choice for any occasion.

Ingredients

Scale

1 lb flank steak, cut into ¼-inch strips
¼ tsp baking soda
1 tsp white pepper
1 tbsp light soy sauce
2 tbsp cornstarch
1 egg white, beaten
¼ cup cornstarch (for dusting beef)
¼ cup peanut oil (for frying)
1 red bell pepper, cut into 2-inch pieces
1 white onion, cut into 2-inch pieces
2 cloves garlic, minced
½ cup water
2 tbsp light soy sauce
¼ tbsp oyster sauce
¼ cup hoisin sauce
¼ cup sugar
2 tsp chili paste
1 tsp red chili flakes
3 tbsp ketchup
2 tbsp apple cider vinegar
1 tbsp cornstarch
1 tbsp water
2 tablespoons fresh parsley, finely chopped

Instructions

Marinate the beef: Combine flank steak strips with baking soda, white pepper, soy sauce, cornstarch, and egg white. Refrigerate for 20 minutes.
Prepare vegetables: Cut bell pepper, onion, and garlic; set aside.
Whisk sauce ingredients: Blend water, soy sauce, hoisin sauce, sugar, chili paste, red pepper flakes, ketchup, and vinegar in a bowl.
Heat oil in the wok to 350°F (175°C).
Fry beef: Coat marinated beef with cornstarch and fry in batches until crispy; drain on paper towels.
Stir-fry vegetables: Cook bell peppers and onions in the wok until tender-crisp.
Combine beef with sauce: Add beef back into the wok with the prepared sauce and slurry; mix well.
Serve immediately with steamed rice or noodles.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 cup (250g)
Calories: 430
Sugar: 19g
Sodium: 950mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: Customize veggies based on your preference—broccoli or snap peas work beautifully. Adjust spice levels by modifying chili paste and red pepper flakes to taste.