Stir-Fried Beijing Beef with Crispy Scallions
A vibrant Chinese stir-fry featuring tender strips of beef in a tangy-sweet sauce, accented by crispy scallions and bell peppers for a perfect balance of texture and flavor. This chinese-inspired beef ready in about 30 minutes pairs cornstarch, vegetable oil, medium, julienned green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1/4 cup cornstarch
- 3 tbsp vegetable oil
- 1 medium, julienned green bell pepper
- 1 medium, julienned red bell pepper
- 4 stalks, cut into 2-inch pieces scallions
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/3 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 tsp red chili flakes
- 1/4 cup water
Instructions
- Step 1: Toss 12 oz thinly sliced flank steak with 1/4 cup cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
- Step 2: Fry the coated beef slices in batches for 2-3 minutes each until golden and crispy; transfer to a plate lined with paper towels.
- Step 3: In the same wok, add remaining 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp minced ginger over medium heat for 30 seconds until fragrant.
- Step 4: Add 1 medium julienned green bell pepper, 1 medium julienned red bell pepper, and 4 sliced scallions; stir-fry for 2 minutes until just tender-crisp.
- Step 5: Stir together 1/3 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1/4 tsp red chili flakes, and 1/4 cup water; pour this sauce into the wok and bring to a simmer.
- Step 6: Return the fried beef to the wok and toss everything together for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Step 7: Serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Beijing Beef with Crispy Scallions take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Beijing Beef with Crispy Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Beijing Beef with Crispy Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Beijing Beef with Crispy Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Beijing Beef with Crispy Scallions?
Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
