20 Minute Beijing Beef
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Asian
20 Minute Beijing Beef
Description
The recipe starts by sautéing thinly sliced steak until just browned, followed by adding sliced red and green peppers along with onion slices. This quick cooking preserves the vegetables' bite and color while blending their flavors with the beef. The sauce is prepared by whisking together sugar, ketchup, vinegar, garlic, and red pepper flakes, which brings a sweet-spicy balance that's integral to the dish's profile.
Once the sauce is combined with the meat and vegetables, it is heated to a boil and then thickened with a mixture of cold water and cornstarch. This thickened sauce clings to the ingredients, providing a harmonious blend of textures and flavors. Traditionally, this dish is served over steamed or fried rice, allowing the sauce's savory notes to be absorbed by the grains, making for a hearty and filling meal.
Because it cooks quickly, the Beijing Beef can be a convenient option for weeknight dinners. The use of common pantry ingredients in the sauce makes it straightforward to prepare without compromising on its recognizable tangy-sweet flavor.
Serve the Beijing Beef over steamed or fried rice to complement the savory sauce and make a complete meal.
Ingredients
- 1 ½ lbs flank steak or skirt steak, sliced into strips
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- ½ onion sliced
- ⅓ cup water
- ⅓ cup sugar
- ¼ cup ketchup
- 4 tablespoons rice vinegar (or white vinegar)
- ½ teaspoon red pepper flakes (more if you want spicier)
- 1 teaspoon garlic minced
- 2 tablespoons water cold
- 1 tablespoon corn starch
- rice for serving
Instructions
- Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned. Add peppers and onions and saute 1-2 minutes longer.
- In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic. Add to pan with the steak and peppers and stir to coat. Cover and bring to a boil.
- In a small bowl stir together cold water and corn starch til dissolved. Add to pan and stir until thickened. Serve over cooked rice.
Notes
- This dish is traditionally served over steamed or fried rice, which complements the flavors and textures well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 257mg | 11% |
| Potassium | 687mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 64mg | 71% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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