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Beijing Beef

Healthy Fact of the Day

Use lean beef cuts and pan-fry in less oil or air-fry the beef for a lighter take. Add extra bell peppers or swap in broccoli for more fiber and nutrients.
Beijing Beef

Beijing Beef

Recipe by Daily Disher

Beijing Beef is crispy, tangy, and slightly spicy—stir-fried perfection with tender beef and vibrant veggies in a bold sauce.

Course: MainCuisine: ChineseDifficulty: Medium
4.3 from 8 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

450

kcal

50

minutes

    Ingredients

    • 1 pound beef sirloin

    • 0.5 cup cornstarch

    • 1 tablespoon soy sauce

    • 1 tablespoon sugar

    • 0.25 cup vinegar

    • 1 large red bell pepper

    • 1 large onion

    • 2 cloves garlic

    • 2 tablespoons vegetable oil

    • 0.5 teaspoon chili flakes

    Directions

    • Slice the beef sirloin into thin strips, about a quarter-inch thick, which helps the meat cook faster and absorb flavors.
    • In a medium-sized bowl, coat the beef strips with cornstarch, ensuring each piece is well-covered to get the desired crispiness.
    • Heat vegetable oil in a large skillet over medium-high heat and stir-fry the beef for about 5 minutes until browned and crispy.
    • In another medium bowl, mix soy sauce, sugar, vinegar, and chili flakes to create a tangy, slightly spicy sauce for the beef.
    • Add sliced red bell pepper and onion to the skillet with the beef and continue to stir-fry for about 5 minutes, until veggies soften.
    • Pour the sauce mixture over the sautéed beef and vegetables, stirring well to coat, then cook for another 3 minutes until thickened.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Beijing Beef is a takeout favorite that’s easy to recreate at home. Thinly sliced beef is crisped and tossed with sautéed red bell peppers and onions, then coated in a zesty, slightly spicy sauce of soy, vinegar, and chili flakes. It’s bold, flavorful, and ready in under 30 minutes.

    4.3 from 8 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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