This Beijing Beef recipe features tender beef, peppers, and onions in a tangy, sweet and spicy sauce. It's better than takeout, healthier, and on the table in less than 30 minutes!
Ingredients
1poundflankskirt, or top sirloin steak, thinly sliced against the grain
1teaspoonkosher salt
1teaspoonblack pepper
1tablespoonsesame oil
1large green pepperthinly sliced
1large red pepperthinly sliced
1medium yellow oniondiced
⅓cupwater
⅓cupsugar
⅓cupketchup
3tablespoonsrice vinegar
3large garlic clovesminced
½teaspoonred pepper flakes - use more if you really like heat!
2tablespoonscold water
1tablespooncornstarch
Instructions
Season steak with salt and pepper.
Heat a wok or large skillet with tall sides over medium-high heat, and then add oil. Once oil is hot, add steak and sauté for 3 to 4 minutes, stirring occasionally until just browned. Take care to not over-cook.
Stir in green pepper, red pepper, and onion. Sauté, stirring occasionally, until onion is translucent.
Meanwhile, create the sauce. In a small bowl, combine water, sugar, ketchup, rice vinegar, garlic, and red pepper flakes.
Reduce heat to medium and then stir the sauce into the sautéed steak and vegetables. Allow sauce to simmer for a few minutes.
In a small bowl or cup, stir the water and cornstarch until dissolved. Stir the mixture into the steak and vegetables until the sauce thickens.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.