Stir-Fried Beijing Beef with Bell Peppers and Hoisin Sauce

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

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 recipe, ready in about 22 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 320 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
• 2 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 2, sliced thinly for garnish scallions
• 1/4 tsp (optional) red chili flakes

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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.