Stir-Fried Beijing Beef with Crispy Orange Glaze

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

Tender strips of beef stir-fried with bell peppers and onions, coated in a tangy orange sauce that balances sweet and savory flavors. 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 320 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 against the grain flank steak
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 small, sliced into thin wedges yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1/4 cup soy sauce
• 1/3 cup, freshly squeezed orange juice
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp red chili flakes
• 2, thinly sliced for garnish green onions
• 1 tbsp, toasted for garnish 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 and set aside for 10 minutes to absorb.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the beef in batches, stir-frying for 2-3 minutes until edges are crisp and browned but meat is still tender; remove and set aside.
3. Step 3: In the same wok, add remaining 1 tbsp vegetable oil, then add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant but not burnt.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced small yellow onion to the wok, stir-frying for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Stir together 1/4 cup soy sauce, 1/3 cup freshly squeezed orange juice, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1/2 tsp red chili flakes in a small bowl.
6. Step 6: Pour the orange sauce mixture into the wok and simmer for 2 minutes until it thickens and coats the vegetables.
7. Step 7: Return the cooked beef to the wok and toss everything together for 1-2 minutes until well combined and heated through.
8. Step 8: Remove from heat, garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.