20 Minute Beijing Beef
This post may contain affiliate links. Please read our disclosure policy.
Tender, spicy 20 minute Asian Beijing Beef and peppers you can whip up quicker than you can drive to pick up takeout!
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.
The thing is, you can make this in TWENTY MINUTES people. That’s all it takes to go from I’m getting really hungry and need an amazing meal pronto to mmmmmmmmmmmm this is definitely going on my regular dinner rotation!
20 Minute Beijing Beef
Ingredients
- 1 ½ lbs flank steak , or skirt steak, sliced into strips
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute agave nectar for the sugar? I am trying to find a healthier alternative because sugar and I don’t get along but I love bejing beef
I’m sure you can but I haven’t personally tried it myself.
This looks great! Would I be able to mix the sauce ingredients ahead of time to meal prep and have on hand for the day I want to make it?
Yes, you can 🙂
Love this recipe!!! Can same recipe be used with chicken?
IN THIS RECIPE IT SAYS “1 1/2 STRIPS OF FLANK STEAK”. dID YOU MEAN 1 LB OF FLANK STEAK CUT INTO 1/2″ STRIPS? THANK YOU.
Thanks for pointing out that typo- it’s fixed now!
I made this last night and it is a keeper. Both my husband and I enjoyed it and I got the go ahead to make it again. This was good even though I didn’t have all the ingredients on hand (no green onion or red pepper flakes). I’m excited to have it with the right stuff. (I spiced it up with other pepper) Thanks for an easy, work-night meal.
I made it for dinner for me and my husband and it was pretty good. I accidentally added the ketchup mixture before the peppers so I had to improvise. I added some of my mother in law’s special seasoning to give it a little more flavor. I made it for white rice. The meat I used was stew beef. Rather than using a skillet, I used a big pot.
This was quick to make, delicious, and healthy.
Very easy recipe. I used thin sliced chuck roast and I browned and seasoned the meat, transfered it to my stove top pressure cooker. I made the sauce and didn’t thicken it and pressure cooked the meat in it for 7-10 min and let it sit under pressure for about 5 minutes after turning the heat off. It was very tender and flavorful. I removed the meat and added a bit of water to make a bit more sauce, thickened it and put in my crisp tender sauteed bell peppers and onion (I used a whole medium to small onion because I love it so in oriental food). I served it over sauteed cabbage, blue kale, sprouts, green onion, celery (add what you want) mix. Will adapt this recipe to different sauces as it was a cinch in the pressure cooker. Thank you!
Pressure cooker– great idea.
made this last night but with chicken – very good! the sauce was delicious! thanks!!
This looks delicious!! I must confess that I’d err on the side of not so spicy as I’m a pretty big wuss when it comes to spice!