Description
A simple and delicious recipe for Beijing Beef featuring tender beef sirloin, colorful bell peppers, and a savory sauce.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup green onions, chopped (for garnish)
Instructions
- In a large bowl, toss the sliced beef with cornstarch until evenly coated. Let it sit for about 15 minutes to allow the cornstarch to adhere.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and cook for 3-4 minutes until browned and crispy. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, onion, and garlic. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, ginger, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to combine.
- Return the cooked beef to the skillet and toss everything together until the beef is heated through and coated in the sauce, about 2-3 minutes.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- For a healthier version, substitute the beef with chicken or tofu and adjust cooking times accordingly.
- Add a cup of broccoli or snap peas for extra vegetables and color in the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg