Stir-Fried Beijing Beef with Crispy Peppers

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

A vibrant Chinese stir-fry featuring tender strips of beef with crisp bell peppers in a savory, slightly sweet sauce. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, cornstarch, canola 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 into strips flank steak
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 4 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 2 stalks, sliced diagonally for garnish scallions

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. Set aside.
2. Step 2: Heat 3 tbsp canola oil in a large wok over medium-high heat until shimmering. Add the cornstarch-coated beef strips in a single layer and sear for 2-3 minutes without stirring to develop a crust, then stir-fry for another 2 minutes until beef is browned and just cooked through. Remove beef and set aside.
3. Step 3: In the same wok, add 1 medium sliced red bell pepper, 1 medium sliced green bell pepper, 3 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 2 minutes until the peppers are slightly tender but still crisp and the garlic and ginger are fragrant.
4. Step 4: In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water. Pour this sauce into the wok with the vegetables and bring to a simmer over medium heat, cooking for 2 minutes until the sauce thickens and coats the veggies.
5. Step 5: Return the cooked beef to the wok and toss everything together for 1 minute until heated through and evenly coated with sauce.
6. Step 6: Transfer to a serving dish and garnish with 2 sliced scallions. Serve immediately over steamed rice or noodles.