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Beijing Beef

Posted in : MAIN DISHES on by : Admin

Tender crispy beef tossed with bell peppers and onions in a sweet and tangy sauce! On the table in 30 minutes!


  • 1 pound beef/flank steak, thinly sliced
  • 2 eggs, whisked
  • 1/2 cup corn starch
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 white or yellow onion, chopped
  • Marinade

  • 1 egg, whisked
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • Sauce

  • 4 tablespoons sugar
  • 4 tablespoons water
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic salt
  • 1 teaspoon soy sauce
  • 2 tablespoons corn starch
  • 1 tablespoon cold water
  • Instructions

  • In a bowl whisk together all marinade ingredients. Add beef and marinade to a large zip lock bag, seal and chill at least 30 minutes (or overnight). Remove beef from zip lock bag and discard marinade. Place 2 whisked eggs in one bowl, and 1/2 cup corn starch in a second bowl. Dip the beef strips into the whisked eggs, then into the corn starch, tossing to coat well.
  • Heat a large pan or non stick skillet with about 2 tablespoons oil over medium heat. Discard marinade. Place 1/2 cup corn starch in a bowl and toss beef strips in the corn starch to coat. Add coated beef strips to preheated pan. Cook beef 5 minutes, stirring throughout. Add bell peppers and onions and cook an additional 3-5 minutes until beef is cooked through and crispy.
  • In a large sauce pan combine all sauce ingredients except for cornstarch slurry. Heat over medium heat and bring to a boil. Whisk together corn starch and water and add to boiling sauce. Stir until thickened (1-2 mins). Reduce heat. When beef is cooked through, add sauce to beef pan. Stir to coat begins and beef. Serve with rice or noodles if desired.
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