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20 Minute Beijing Beef | Creme de la Crumb

20 Minute Beijing Beef

Tender, spicy Asian Beijing beef and peppers you can whip up in just 20 minutes!
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 375kcal
Author Tiffany


  • 1 ½ lbs flank steak or skirt steak, sliced into strips
  • 1 red pepper thinly sliced
  • 1 green pepper thinly sliced
  • ½ onion sliced
  • cup water
  • 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.


Serve over steamed rice or fried rice. 


Calories: 375kcal | Carbohydrates: 27g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 257mg | Potassium: 687mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1207IU | Vitamin C: 64mg | Calcium: 25mg | Iron: 3mg