Description
This easy homemade Beijing Beef recipe brings crispy beef strips tossed in a sweet, tangy, and mildly spicy sauce with sautéed peppers and onions. Inspired by Panda Express, it’s a bold, delicious takeout-style dish that you can make at home in just 30 minutes.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 egg, beaten
- 1/2 cup cornstarch (for coating beef)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- Oil, for frying and stir-frying
- For the sauce:
- 1/4 cup ketchup
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar or rice vinegar
- 1/4 tsp red chili flakes (optional)
- 1/4 cup water
- 1 tsp cornstarch (to thicken sauce)
Instructions
- Slice the beef thinly and toss with the beaten egg and cornstarch until evenly coated.
- Heat oil in a wok or deep skillet to 350°F. Fry the beef in batches until crispy and golden. Drain on a paper towel-lined plate.
- In the same skillet, remove excess oil, then stir-fry onions, bell peppers, and garlic for 2–3 minutes until slightly tender.
- In a small bowl, whisk together all sauce ingredients. Pour the sauce into the skillet with the veggies and simmer until slightly thickened.
- Return the crispy beef to the pan and toss to coat evenly in the sauce.
- Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- Air fry or bake the beef at 400°F for a lighter version.
- Use honey or a sugar alternative in place of brown sugar to reduce sugar.
- Adjust chili flakes or add sriracha to customize the heat.
- Broccoli or snap peas can be used in place of bell peppers.
