Stir-Fried Beijing Beef with Crispy Egg Rolls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A savory Chinese-inspired dish featuring tender strips of beef tossed in a sweet and tangy sauce, paired with crispy homemade egg rolls for a delightful contrast. This chinese-inspired beef ready in about 45 minutes pairs cornstarch, divided vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 into 1/4 inch strips flank steak
• 3 tbsp cornstarch
• 4 tbsp, divided vegetable oil
• 3, minced garlic cloves
• 1 tbsp fresh, minced ginger
• 1 medium, sliced into thin strips green bell pepper
• 1 small, sliced into thin wedges onion
• 1/4 cup soy sauce
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1/4 cup water
• 6 sheets egg roll wrappers
• 1 cup shredded cabbage
• 1 medium, julienned carrot
• 2 stalks, sliced thin green onion
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1, beaten for sealing egg
• enough for deep frying oil for frying

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add the beef strips, stir-frying for 3-4 minutes until browned and crispy on edges; remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
4. Step 4: Add 1 sliced green bell pepper and 1 small sliced onion, stir-fry for 2-3 minutes until slightly tender but still crisp.
5. Step 5: Stir together 1/4 cup soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, and 1/4 cup water, then pour into the skillet and bring to a simmer.
6. Step 6: Return beef to the skillet, toss with vegetables and sauce, and cook for another 2 minutes until sauce thickens and coats the beef and veggies.
7. Step 7: For egg rolls, combine 1 cup shredded cabbage, 1 julienned carrot, 2 sliced green onions, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl.
8. Step 8: Place about 2 tbsp filling on each egg roll wrapper, roll tightly, and seal edges with 1 beaten egg.
9. Step 9: Heat enough oil in a deep pan to 350°F and fry egg rolls in batches for 3-4 minutes until golden brown and crisp; drain on paper towels.
10. Step 10: Serve the Beijing beef alongside crispy egg rolls for a balanced meal with contrasting textures.