Beijing Beef

Name: Beijing Beef With Bell Peppers (30-Minute)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound beef/flank steak (thinly sliced); 2 eggs (whisked); ½ cup corn starch; ½ red bell pepper (chopped); ½ green bell pepper (chopped); ½ white or yellow onion (chopped); 1 egg (whisked); ¼ teaspoon salt; ½ teaspoon pepper; 2 tablespoons water; 1 tablespoon corn starch; 4 tablespoons sugar; 4 tablespoons water; 3 tablespoons ketchup; 2 tablespoons vinegar; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon garlic salt; 1 teaspoon soy sauce; 2 tablespoons corn starch; 1 tablespoon cold water

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Beijing Beef is a crispy-coated beef stir-fry tossed with bell peppers, onions, and a sweet-tangy sauce that comes together in under 30 minutes. The signature technique of double-coating beef in egg and cornstarch creates an irresistibly crispy texture.

🌍Asian 🏷️Beef 🏷️Breaded 🏷️Spicy

Total

1h

Servings

4

Difficulty

Hard

Recipe Source

View original recipe

From Lecremedelacrumb

Instructions

1
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 1/2 cup corn starch in a second bowl. Dip the beef strips into the whisked eggs, then into the corn starch, tossing to coat well.
2
Heat a large pan or non stick skillet with about 2 tablespoons oil over medium heat. Discard marinade. Place 1/2 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.
3
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.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice the beef as thinly as possible against the grain to ensure it cooks through in just 5 minutes and stays tender.
Keep the pan at medium heat and stir the beef constantly during cooking to prevent sticking and ensure even crisping on all sides.
Whisk the cornstarch slurry thoroughly before adding to the boiling sauce to prevent lumps and achieve a smooth, glossy finish.
Add the sauce to the beef at the very end so it clings to the crispy coating rather than softening it—toss immediately to coat evenly.

Substitutions

Red or yellow onion → white onion (minimal flavor difference)
Ketchup → tomato paste (use 1.5 tablespoons and add 0.5 tablespoon water to maintain consistency)
Corn starch → tapioca starch or potato starch (for coating and thickening; use equal amounts)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to preserve crispiness, or serve cold as a leftover bowl.

Common Questions

Written automatically by CookOS, not by the creator.

Do I need to marinate the beef overnight?

No, the recipe requires at least 30 minutes of marinating, but you can chill it overnight for deeper flavor.

How do I make the beef extra crispy?

Cook the coated beef strips for the full 5 minutes while stirring constantly to develop a golden, crispy exterior. Don't skip the cornstarch coating step.