Beijing-Style Flank Steak Stir Fry
×Category: International Ingredients | Type: Chinese | Servings: 8 | By: RecipeGadget
Protein 18g • Carbs 20g • Fat 10g • 250 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
A sweet, spicy, tangy Beijing-style stir fry inspired by Panda Express Beijing Beef, but made with velveted flank steak and wok-fired vegetables instead of deep frying. Glossy sauce, smoky wok flavor, crisp peppers, and rich umami throughout.
Ingredients
- Beef & Vegetables
- Velveted Flank Steak: 1 Lbs.
- Red Bell Pepper (Sliced)
- Yellow Bell Pepper (Sliced)
- Green Bell Pepper (Sliced)
- Red Chili Peppers (Sliced, thin)
- Green Onions (Separated, Sliced, whites and greens whites and greens)
- Celery Stalks (Sliced, on bias)
- Cabbage (Chopped, Rough): 1 Cup
- Carrot (Julienned, Sliced, or thin)
- Sauce
- Sweet Chili Sauce: 1/2 Cup
- Soy Sauce: 3 TBSP
- Hoisin Sauce: 2 TBSP
- Shaoxing Rice Wine: 1 TBSP
- White Vinegar: 1 TBSP
- Ketchup: 1 TBSP
- Brown Sugar: 1 1/2 TBSP
- Sesame Oil: 1 TSP
- Garlic (Minced): 3 Clove
- Fresh Ginger (Minced): 1 TSP
- Crushed Red Pepper Flakes: 1 TSP
- Sriracha Or Chili Crisp: 1 TSP
- Slurry
- Cornstarch: 1 TBSP
- Cold Water: 2 TBSP
Instructions
- Combine all sauce ingredients in a bowl and mix well. In a separate small bowl, mix the cornstarch slurry and set aside.
- Heat a wok over high heat until lightly smoking. Add enough neutral oil to coat the surface.
- Stir fry the velveted flank steak in batches if needed. Let the beef sear undisturbed briefly to develop browned edges and slight char. Cook about 1–2 minutes total, then remove before fully done.
- Add a small amount of additional oil if needed. Stir fry the red chili peppers, celery, and carrots for about 1 minute.
- Add the bell peppers, cabbage, and green onion whites. Continue stir frying over high heat until vegetables are crisp-tender.
- Return the beef to the wok. Push everything slightly up the sides and splash a small additional amount of Shaoxing wine into the hottest center of the wok. Let it flash and steam for several seconds.
- Pour in the sauce and toss continuously over high heat. Allow the sauce to boil aggressively and lightly caramelize onto the beef and vegetables.
- Stir the cornstarch slurry again and slowly add just enough to create a glossy coating sauce.
- Add the green onion tops and toss briefly.
- Serve immediately over jasmine rice.
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