Beijing Beef

Instructions

Step 1: Toss the sliced beef in cornstarch until fully coated. /n
Step 2: Heat vegetable oil in a large pan over medium-high heat and fry the beef in batches until crispy. Remove and set aside. /n
Step 3: In a bowl, mix water, soy sauce, sugar, hoisin sauce, ketchup, rice vinegar, garlic, ginger, and red pepper flakes to create the sauce. /n
Step 4: In the same pan, stir-fry the bell peppers and onion until slightly tender. /n
Step 5: Pour the sauce into the pan and bring to a simmer until it thickens slightly. /n
Step 6: Add the crispy beef back into the pan and toss to coat evenly in the sauce. /n
Step 7: Cook for another 2–3 minutes until everything is well combined and heated through. /n
Step 8: Garnish with green onions and sesame seeds before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture, adding a splash of water if needed. Avoid microwaving for best results as it may soften the crispy coating. This dish is best enjoyed fresh but can be frozen for up to 1 month; thaw before reheating.