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Beijing Beef Recipe

Today's quick and easy Beijing beef recipe is showing how to make a healthy Chinese dinner in 20 minutes. Let's take a look at the ingredients.
  • cook TIME 10 mins
  • prep TIME 10 mins
  • total TIME 20 mins
Course: Main CourseCuisine: Chinese
Keyword: beijing beef, beijing beef recipe, how to make beijing beef
Servings: 4 servings
Calories: 502 kcal

Ingredients (21)

  • 16 oz beef chuck thinly sliced
  • 4 oz onion diced
  • 2 oz red bell peppers deseeded, diced
  • 1 fl oz water
  • 1 medium egg beaten
  • 4 tbsp cornstarch divided
  • 1 tbsp olive oil divided
  • 3 1/2 tbsp Heinz ketchup
  • 1/2 tbsp hoisin sauce
  • 1/2 tbsp oyster sauce
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp garlic minced
  • 1 tsp garlic powder
  • 1 tsp ginger minced
  • 1 cup canola oil *
  • 1 tbsp brown sugar
  • 1/2 tsp red pepper flakes
  • 1/2 tbsp sesame seed toasted
  • 2 tbsp scallion sliced diagonally
  • 3 cups cooked medium-grain rice

INSTRUCTIONS

1

Mix the beef with egg: In a medium bowl, combine 16 oz sliced beef chuck and 1 beaten medium egg. Mix well to coat the beef evenly.

sliced beef chunk and beaten egg in a glass bowl
2

Flour the beef: Add 3 tbsp cornstarch and 1 tsp garlic powder to the beef mixture. Mix well and set aside.

flour and sliced beef chunk in a glass bowl
3

Cook the beef: In a medium saucepan over medium heat, add 1 cup canola oil and wait for it to heat up. Once the oil starts to ripple, reduce the heat to low. Slowly add half of the beef to the pan, one slice at a time to avoid overlapping the pieces. Cook for 2 minutes on both sides or until golden brown. Remove from the saucepan and set aside. Continue to cook the remaining beef in the same way.

sliced beef frying in a non-stick skillet
4

Remove excess oil: Put the cooked beef into a plate lined with paper towels to catch excess oil from the beef.

cooked beef on a plate lined with paper towels to catch excess oil from the beef.
5

Make the sauce: In a small bowl, combine 1 tbsp brown sugar, 1 fl oz water, 1/2 tsp red pepper flakes, 1 tbsp rice vinegar, 3 1/2 tbsp ketchup, 1/2 tbsp hoisin, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, and the remaining 1 tbsp cornstarch. Mix well to dissolve.

hand holding a spoon to whisk sauce
6

Sauté the vegetables: In a clean cast-iron skillet over medium heat, add 1/2 tbsp olive oil, 4 oz diced onion, and 2 oz diced red bell peppers. Cook for 3 minutes, stirring constantly. Transfer to a plate and set aside.

diced red pepper and diced onion on a cast iron skillet
7

Sauté the aromatics: In the same skillet, add the remaining 1/2 tbsp olive oil, 1 tsp minced garlic, and 1 tsp minced ginger. Stir for 30 seconds over medium heat.

minced garlic cooking on a cast iron skillet
8

Combine all ingredients: To the same skillet, combine the cooked beef and sauce. Stir for 1 minute to thicken the sauce and let it coat the beef evenly.

a hand holding a glass bowl of sauce on top of a cast iron skillet of cooked beef chunk
9

Add the vegetables to the skillet. Cook and stir for another minute before turning the heat off.

diced onion and pepper cooking with beef on a cast iron skillet
10

Garnish: Sprinkle 2 tbsp scallions and 1/2 tbsp sesame seeds on top of the beef.

sprinkle chopped onion onto a cast iron skillet of beef and veggie
11

Serve immediately with warm cooked rice.

a plate of beijing beef and rice next to a glass of pineapple juice and a bowl of winter melon soup and a small bow of sauce

Nutrition

Serving: 1 serving | Calories: 502 kcal | Fat 14 g | Saturated Fat 4 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 8 g | Cholesterol 105 mg | Sodium 560 mg | Potassium 560 mg | Carbohydrate 62 g | Fiber 2 g | Sugar 10 g | Protein 29 g | Vitamin A 628 IU | Vitamin C 22 mg | Calcium 42 mg | Iron 5 mg