Better Than Takeout Beijing Beef
A vibrant and savory dish featuring tender strips of beef in a sweet and savory sauce, paired with colorful bell peppers and broccoli—all ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 pound flank steak, sliced thin against the grain
- 2 cups mixed bell peppers, thinly sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- as needed cooked rice, for serving (optional) Serve over rice for a complete meal.
Instructions
Preparation
- Start by slicing your flank steak into thin strips against the grain to ensure tenderness.
- In a bowl, combine the soy sauce, brown sugar, and cornstarch. Add the beef strips and allow them to marinate for at least 10 minutes.
Cooking
- Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Toss in the sliced bell peppers and broccoli. Stir-fry for about 3-4 minutes until they are just tender.
- Push the vegetables to the side and add the marinated beef to the center of the pan. Cook for 3-5 minutes, stirring frequently until the beef is browned and fully cooked.
- Mix the vegetables and beef together, ensuring everything is evenly coated with the sauce.
Serving
- Serve the Better Than Takeout Beijing Beef over a bed of cooked rice for an authentic experience.
Notes
Ensure beef is sliced thin against grain for best tenderness. Customize with red pepper flakes for heat, and substitute ingredients as desired. Store leftovers in an airtight container for up to 3 days.