Stir-Fried Beijing Beef with Bell Peppers and Crispy Edges

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

A savory Chinese stir-fry featuring tender strips of beef and vibrant bell peppers coated in a tangy, slightly sweet sauce with crispy edges. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 against the grain flank steak
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 2, thinly sliced for garnish green onions
• 1 tsp, toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 3 tbsp cornstarch until evenly coated. Set aside for 10 minutes to absorb.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the beef in batches, searing for 2-3 minutes per side until edges turn crispy and browned; remove and set aside.
3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant and aromatic.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper to the wok, stir-frying for 2-3 minutes until slightly softened but still crisp.
5. Step 5: In a bowl, combine 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water. Pour this sauce mixture into the wok, stirring to combine and cook for 1-2 minutes until it thickens and coats the vegetables.
6. Step 6: Return the crispy beef to the wok, tossing thoroughly to coat with the sauce. Cook for another minute to heat through.
7. Step 7: Transfer to a serving dish and garnish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds before serving.