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.
I made this last night and it is a keeper. Both my husband and I enjoyed it and I got the go ahead to make it again. This was good even though I didn’t have all the ingredients on hand (no green onion or red pepper flakes). I’m excited to have it with the right stuff. (I spiced it up with other pepper) Thanks for an easy, work-night meal.
IN THIS RECIPE IT SAYS “1 1/2 STRIPS OF FLANK STEAK”. dID YOU MEAN 1 LB OF FLANK STEAK CUT INTO 1/2″ STRIPS? THANK YOU.
Thanks for pointing out that typo- it’s fixed now!
Love this recipe!!! Can same recipe be used with chicken?
This looks great! Would I be able to mix the sauce ingredients ahead of time to meal prep and have on hand for the day I want to make it?
Yes, you can 🙂
Can you substitute agave nectar for the sugar? I am trying to find a healthier alternative because sugar and I don’t get along but I love bejing beef
I’m sure you can but I haven’t personally tried it myself.