Pan-Seared Beijing Beef with Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender strips of beef tossed in a ginger soy glaze, stir-fried with crisp bell peppers and onions for a vibrant, flavorful dish. This Chinese-inspired beef recipe (gluten-free option), ready in about 30 minutes, pairs flank steak, cornstarch, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, thinly sliced into 1/4-inch strips flank steak
• 1/3 cup cornstarch
• 3 tbsp canola oil
• 1 medium, julienned red bell pepper
• 1 medium, julienned green bell pepper
• 1 small, thinly sliced yellow onion
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 1/4 cup low sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1/2 tsp (optional) red chili flakes
• 2 stalks, thinly sliced for garnish green onions
• 1 tsp for garnish sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 1/3 cup cornstarch until fully coated and set aside for 10 minutes to absorb.
2. Step 2: Heat 3 tbsp canola oil in a large skillet over medium-high heat until shimmering. Add the coated beef strips in batches, searing for 2-3 minutes per side until deeply browned and crispy, then remove to a plate.
3. Step 3: In the same skillet, add 1 small thinly sliced yellow onion, 1 medium julienned red bell pepper, and 1 medium julienned green bell pepper; sauté for 4 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 1 tbsp finely grated fresh ginger and 3 minced garlic cloves; cook for 30 seconds until fragrant.
5. Step 5: Whisk together 1/4 cup low sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1/4 cup water, and 1/2 tsp red chili flakes; pour into the skillet and simmer for 2 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Return the seared beef to the skillet, tossing everything together for 1 minute to reheat and meld flavors.
7. Step 7: Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds before serving.