Stir-Fried Beijing Beef with Crispy Scallions

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

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 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Step 7: Serve immediately with steamed rice or noodles.