Stir-Fried Beijing Beef with Crispy Orange Sauce

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

A flavorful Chinese-inspired stir-fry featuring tender strips of beef tossed in a tangy, sweet, and slightly spicy orange sauce with crisp bell peppers and onions. 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 380 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 into 1/4-inch strips flank steak
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 small, thinly sliced yellow onion
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1/4 cup soy sauce
• 1/3 cup, freshly squeezed orange juice
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1/4 tsp red chili flakes
• 2 stalks, chopped for garnish green onions
• 1 tsp, 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 in 1/4 cup cornstarch until each strip is evenly coated. Set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated beef strips in a single layer and cook for 2-3 minutes per side until golden and crispy. Transfer beef to a paper towel-lined plate.
3. Step 3: In the same skillet, add 1 sliced red bell pepper and 1 thinly sliced small yellow onion. Sauté for 4 minutes until softened but still crisp.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the vegetables and sauté for 30 seconds until fragrant.
5. Step 5: Stir together 1/4 cup soy sauce, 1/3 cup fresh orange juice, 2 tbsp rice vinegar, 2 tbsp brown sugar, and 1/4 tsp red chili flakes in a bowl. Pour this sauce into the skillet and cook for 2-3 minutes until it thickens and coats the vegetables.
6. Step 6: Return the crispy beef strips to the skillet and toss everything together to coat evenly in the sauce. Cook for an additional 1 minute to heat through.
7. Step 7: Garnish with 2 chopped green onions and 1 tsp toasted sesame seeds before serving.