20 Minute Beijing Beef
20 Minute Beijing Beef could be just the gluten free and dairy free recipe you've been looking for. This main course has 371 calories, 38g of protein, and 13g of fat per serving. For $4.22 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 20 minutes. 42 people have tried and liked this recipe. If you have onion, green bell pepper, water, and a few other ingredients on hand, you can make it. It is brought to you by Creme de la Crumb. With a spoonacular score of 85%, this dish is excellent. Similar recipes are 20 Minute Beijing Beef, Beijing Beef Recipe Like Pandan Express, and Pandan Express Beijing Beef (Copycat).
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon minced garlic
1 green pepper thinly sliced
¼ cup ketchup
½ onion, sliced
1 red pepper thinly sliced
½ teaspoon red pepper flakes (more if you want spicier)
rice, for serving
4 tablespoons rice vinegar (or white vinegar)
1½ pounds flank steak or skirt steak, sliced into trips
1/3 cup sugar
1/3 cup water
2 tablespoons cold water + 1 tablespoon corn starch
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned. Add peppers and onions and saute 1-2 minutes longer. 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 corn starch til dissolved. Add to pan and stir until thickened. Serve over cooked rice.
Step by step:
1. Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned.
2. Add peppers and onions and saute 1-2 minutes longer.
3. In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic.
4. Add to pan with the steak and peppers and stir to coat. Cover and bring to a boil.
5. In a small bowl stir together cold water and corn starch til dissolved.
6. Add to pan and stir until thickened.
7. Serve over cooked rice.
Nutrition Information:
covered percent of daily need
