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This 20 Minute Beijing Beef combines tender sliced flank steak with crisp peppers in a sweet and spicy sauce that comes together in one skillet. It's a quick weeknight meal that rivals takeout.
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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.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
Written automatically by CookOS, not by the creator.
Yes. Skirt steak works as stated in the recipe. You can also use sirloin or ribeye, but slice it thinly and adjust cooking time if using thicker cuts—aim for browning in 2-3 minutes over medium heat.
The corn starch slurry thickens the sauce as it simmers. Stir constantly after adding it—the sauce should coat the back of a spoon and cling to the beef and peppers.
Cook the beef and vegetables, then cool and refrigerate the finished dish for up to 3 days. Reheat gently over medium-low heat, stirring occasionally, until warmed through.
White vinegar works as a substitute at the same amount (4 tablespoons). The flavor will be slightly more acidic but still balanced by the sugar.
The base recipe uses ½ teaspoon red pepper flakes for mild heat. Add more flakes if you want spicier, or reduce to ¼ teaspoon for mild.
