Description
Enjoy a flavorful Beijing Beef with this easy homemade version. Tender slices of flank steak are coated in a crispy cornstarch crust and tossed in a savory hoisin sauce with bell peppers and onions.
Ingredients
Units
Scale
Ingredients:
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- 1 lb flank steak, thinly sliced
- 1/2 cup cornstarch
- Oil for frying (vegetable or peanut oil)
- 1 red bell pepper, diced
- 1 onion, sliced
- 3 green onions, chopped (for garnish)
For the Marinade:
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- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp ginger, minced
- 1 tsp garlic, minced
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For the Sauce:
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- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken)
Instructions
- Marinate the beef: Combine sliced flank steak with soy sauce, rice vinegar, minced ginger, and garlic. Let it marinate for at least 30 minutes.
- Coat the beef: Toss the marinated beef in cornstarch until evenly coated.
- Fry the beef: Heat oil in a pan and fry the coated beef until crispy and golden brown. Set aside.
- Make the sauce: In the same pan, sauté bell peppers, onions, and green onions. Add hoisin sauce, soy sauce, brown sugar, sesame oil, and water. Mix in the cornstarch slurry to thicken the sauce.
- Combine: Add the fried beef back to the pan and toss to coat in the sauce.
- Serve: Garnish with chopped green onions and serve hot over rice.
Notes
- Adjust the spice level by adding chili flakes or Sriracha sauce to the sauce.
- You can add more vegetables like broccoli or carrots for extra crunch and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg