Beijing Beef Recipe

Tender chunks of beef are tossed in a delicious sauce full of umami.

The short cooking time of this fast and easy stir fry ensures that the tenderloin beef remains soft and tender. The delicious sauce is the perfect medium for serving this on top of a bowl of steamed rice.   

Beijing Beef Recipe

Jeffrey G. Tan
Tender chunks of beef are tossed in a delicious sauce full of umami.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Beijing Beef Ingredients

  • 500 Grams beef tenderloin thinly sliced into strips
  • 1 large red bell pepper seeded, thinly sliced
  • 1 large green bell pepper seeded, thinly sliced
  • 1/2 large white onion peeled, sliced
  • 1/3 Cup water
  • 1/3 Cup sugar
  • 1/4 Cup ketchup
  • 4 tablespoons white wine vinegar
  • 1/2 teaspoon red pepper flakes plus more to taste
  • 1 teaspoon Garlic minced
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
  • Cooked rice for serving
  • Oil for sauteing


  • Heat just enough oil in a large skillet over medium heat to cover the bottom of the pan. Once hot, add sliced steak and sauté 2 to 3 minutes until just browned. Add peppers and onions and sauté another minute or two.
  • Meanwhile, in a medium bowl, whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic. Add to pan with the steak and peppers, and stir to coat. Cover and bring to a boil.
  • In a small bowl, stir together cold water and cornstarch until dissolved. Pour into pan, and cook, stirring, until thickened. Serve over cooked rice.
Keyword stir fry ideas
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