Tender, spicy Asian Beijing beef and peppers you can whip up in just 20 minutes!
Spicy spicy spicyyyyyyyy. Okay not that spicy. Well it can be, if you want it to be. It’s sort of up to you. Personally if my mouth doesn’t feel scorched by the time I eat the last bite then it isn’t hot enough but I know that not everyone appreciates heat the way I do. So don’t you worry, I went conservative on the spicy culprit for this recipe —> crushed red pepper flakes, but left a little note to let you know that you can control the heat by adding more if you like it hot hot hot.
- 1½ pounds flank steak or skirt steak, sliced into trips
- 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 minced garlic
- 2 tablespoons cold water + 1 tablespoon corn starch
- rice, for serving
- 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.