Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful Chinese stir fry featuring tender strips of beef cooked with crisp bell peppers and a tangy hoisin-based sauce. This chinese-inspired beef ready in about 22 minutes blends cornstarch, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 12 min Serves 3 Chinese cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 3 tbsp cornstarch until evenly coated; set aside for 5 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering, then add the coated beef in a single layer and stir-fry for 2-3 minutes until browned and crisp at the edges; remove beef and set aside.
  3. Step 3: In the same wok, add 1 sliced red bell pepper, 1 sliced green bell pepper, 3 minced garlic cloves, and 1 tbsp grated ginger; stir-fry for 2 minutes until fragrant and peppers are just tender-crisp.
  4. Step 4: Combine 3 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water in a bowl; pour into the wok and stir to combine, cooking for 1-2 minutes until the sauce thickens and coats the vegetables.
  5. Step 5: Return the cooked beef to the wok along with 1/4 tsp red chili flakes if using; toss everything together and cook for another minute until heated through.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes