Ingredients for Beijing Beef Stir Fry
- 1 lb flank steak, thinly sliced
- ¼ 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
- ¼ cup rice vinegar
- 3 tablespoons sugar
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons vegetable oil
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions for Beijing Beef Stir Fry
1. Prepare the Steak
- Thinly slice the flank steak against the grain. Place the slices in a bowl and toss with ¼ cup cornstarch, making sure each piece is evenly coated. Set aside.
2. Prepare the Sauce
- In a small bowl, whisk together the 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, ¼ cup rice vinegar, 3 tablespoons sugar, and ¼ teaspoon red pepper flakes (if using). Set aside.
3. Stir-Fry the Steak
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in batches (to avoid overcrowding) and stir-fry for 2-3 minutes per batch, until the beef is browned and crispy. Transfer the beef to a plate and set aside.
4. Stir-Fry the Vegetables
- In the same skillet, add the remaining 1 tablespoon vegetable oil. Stir-fry the thinly sliced red and green bell peppers, onion, minced garlic, and minced ginger for about 3-4 minutes, or until the vegetables are tender but still crisp.
5. Combine the Beef and Sauce
- Return the crispy beef to the skillet with the vegetables. Pour the sauce over the mixture and toss to combine. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
6. Garnish and Serve
- Remove the stir fry from the heat and garnish with sesame seeds and sliced green onions.
- Serve hot over steamed rice or noodles.
Cook’s Notes and Tips
- Cornstarch Coating: The cornstarch gives the beef a crispy texture when stir-fried. Be sure to thinly slice the beef against the grain for tenderness.
- Cooking in Batches: Avoid overcrowding the pan when cooking the beef. If the pan is too full, the beef will steam instead of crisping up.
- Vegetable Options: Feel free to add other vegetables such as broccoli, snap peas, or carrots to the stir-fry for added color and texture.
Variations for Beijing Beef Stir Fry
1. Spicy Beijing Beef
- Increase the amount of red pepper flakes or add sliced fresh chilies to the stir-fry for extra heat.
2. Honey Garlic Beijing Beef
- Replace the sugar in the sauce with 3 tablespoons of honey and add an extra clove of garlic for a sweet and garlicky variation.
3. Beijing Tofu Stir Fry
- Substitute the beef with firm tofu, pressing and frying the tofu until crispy, then following the recipe as written for a vegetarian version.
Frequently Asked Questions (FAQs)
1. Can I use a different cut of beef?
Yes, you can substitute the flank steak with sirloin, ribeye, or skirt steak. Be sure to slice the meat thinly against the grain for tenderness.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stir fry in a skillet over medium heat or in the microwave.
3. Can I make this dish ahead of time?
You can prepare the sauce and slice the vegetables ahead of time to save on prep work. The stir fry itself is best enjoyed fresh, but leftovers can still be delicious.
A Flavorful Stir Fry for Any Occasion
This Beijing Beef Stir Fry is the perfect balance of sweet, savory, and tangy flavors, with a touch of heat if you like it spicy. The crispy beef pairs beautifully with the tender vegetables and flavorful sauce, making this dish a winner for both weeknight dinners and special occasions. Serve it with rice or noodles, and enjoy a delicious, homemade version of a takeout favorite!
