Sharing a staple from Chinese-American cuisine today—Beijing Beef stir fry! This delightful dish is the perfect marriage of crispy fried beef, tender veggies, and a tangy-sweet sauce that hits all the right notes. Growing up, takeout nights were a big deal, and Beijing Beef was always a family favorite. Now, as a busy professional, I’ve discovered that making it at home is easier than it seems and just as satisfying. Plus, whipping it up on a weeknight is a fun way to de-stress in the kitchen.
This Beijing Beef stir fry goes beautifully with a side of steamed white or brown rice, helping to soak up all that lovely sauce. If you’re craving extra veggies, a simple stir-fried bok choy or a fresh cucumber salad makes a refreshing, crunchy contrast. Alternatively, some homemade egg rolls on the side would turn this dish into a full-on feast!
Beijing Beef Stir Fry
Servings: 4
Ingredients
1 lb flank steak, thinly sliced
1/4 cup cornstarch
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil
Sesame seeds for garnish
Green onions, sliced for garnish.
1/4 cup cornstarch
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil
Sesame seeds for garnish
Green onions, sliced for garnish.
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