Can I just tell you how stressed I am today? I had three exams to take this week, my brother was moving and had to be out of his place by saturday with less than a week of notice – which means a lot of box-lifting and furniture disassembling for the fam – and I am maybe just a tiny little bit freaking out about being out of town for two whole weeks. Mostly because of my kitchen. How will I ever live without my kitchen?!?!
Oh and p.s. it’s day light savings. I did not know that until….. this morning. Yayyyyy. (not yay)
Right now I just don’t have time to spend slaving away in the kitchen for hours just to get some food in our bellies. Which means 30 minutes meals = happening in my house. Ever single day. I need something delicious, simple, and fasssttttt. Which is why I am so glad I made this Beijing Beef this week! Seriously so easy, just let it marinate for a few in the fridge, and then whip it up in 30 minutes or less. With fresh bell peppers, onions, and a sweet and spicy sauce… ahhhhhhh! I love take out fake out. Why leave the house when you can make hot and saucy Asian-inspired dishes at home. Plus it’s gotta be healthier right? It’s just gotta be.
- 1 lb beef/flank steak, thinly sliced
- 2 eggs, whisked
- ½ cup corn starch
- ½ each red and green bell pepper, chopped
- ½ white or yellow onion, chopped
- 1 egg, whisked
- ¼ teaspoon salt + ½ teaspoon pepper
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 tablespoons sugar
- 4 tablespoons water
- 3 tablespoons ketchup
- 2 tablespoons vinegar
- ¼ teaspoon crushed red pepper
- ¼ teaspoon garlic salt
- 1 teaspoon soy sauce
- corn starch slurry: 1 tablespoon cold water + 2 tablespoons corn starch
- 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 ½ 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 ½ 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.
Seriously how do you do it all?! Crazy stressful Tiffany! You are amazing! And this Beijing Beef is gorgeous – definitely going to make this one! (My husband will go nuts and thank you 🙂
Ha, oh Chelsea you just make my day 🙂 🙂 You always comment on the posts I hate and make me feel better about them! This week has been nuttssss but I am excited for our trip!
Wow, ditto Chelsea! That IS crazy! I would love for my hurried week to have gorgeous photos like this. 🙂 I have some people who would love this recipe! Yum!
Wow This looks like takeout! Thanks my husband will absolutely love this! And the pictures are gorgeous.
I hope my version turns out as good. Enjoy your week:)
Not only are your photos gorgeous but this looks so delicious I am totally drooling on my computer!
The combination of how easy/quick this is and how delicious it looks makes for perfection! Now I’m majorly craving Chinese food…yum! Pinned 🙂
Hi, this looks amazing, but what kind of vinegar did you use please? Thanks!
This looks awesome and I am actually making it right this second. However…the listed ingredients say only red and green bell pepper, but the instructions say onion. Can you clarify? Thanks!
Hi Carla! Sorry about the confusion – the ingredients should list 1/2 of a white or yellow onion, chopped. I’ve update it accordingly. If you are making the recipe now and don’t have onion, don’t worry, just leave them out and it will still taste great!!
After marinating the beef, do you dip it in the 2 whisked eggs and then the cornstarch before cooking?
Yes, I’m confused also. What are the two whisked eggs listed at the top of the ingredient list used for? In the directions it doesn’t mention them.
Hi Cammie, so sorry for the confusion – I’ve updated the directions to account for the whisked eggs!
I made this two days ago and it was a total success! Very easy to make and delicious! Thanks
First time I made this (three days ago), I followed the directions to a T and it was insane. We had leftovers and I ate them for lunch the next day, and my boyfriend was so upset! So he asked me to make it again, so I did (the very next night-two days ago) but with a couple changes (honestly nothing big), the first night I cut the steak into too big of chunks, second night I fixed that error. But the changes I made to the recipe itself (instead of my technique) sealed it as a keeper. First, I didn’t use the two eggs for the dredge since there was enough left from the marinade (and the first night it prevented that cripsy-ness that was so desired). Second, I used a full teaspoon of the garlic powder and the pepper flakes. And thirdly, instead of 3 tablespoons ketchup I used 2 and 1 tablespoon sriracha to give it a little heat (that it was lacking the first night).
Normally I rewrite entire recipes but this one was so good on its own. It’s printed and in my recipe file already (three days later, that’s a record)
Ooh – loving the addition of sriracha, I definitely have to try that!!