20 Minute Beijing Beef
Tender, spicy Asian Beijing beef and peppers you can whip up in just 20 minutes!
Servings:4 servings
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
Serve over steamed rice or fried rice.
Nutrition
Calories: 375 kcal, Carbohydrates: 27 g, Protein: 38 g, Fat: 13 g, Saturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 107 mg, Sodium: 257 mg, Potassium: 687 mg, Fiber: 2 g, Sugar: 22 g, Vitamin A: 1207 IU, Vitamin C: 64 mg, Calcium: 25 mg, Iron: 3 mg