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.
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!
made this last night but with chicken – very good! the sauce was delicious! thanks!!
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.
This was quick to make, delicious, and healthy.
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.