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homemade beijing beef next to steamed white rice on a white plate
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Beijing Beef (Instant Pot Recipe)

Beijing beef is a takeout style dish you can make right at home in this easy recipe. Tender beef and a bold sweet spicy sauce turn this into a family favorite!
Prep Time15 minutes
Cook Time20 minutes
Rest Time30 minutes
Total Time1 hour 5 minutes
Course: Beef, Dinner, Entree, Main Course
Cuisine: American, Asian, Chinese
Servings: 4
Calories: 431kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

For The Beef

  • 1 lb flank steak sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon chinese 5 spice
  • ½ teaspoon baking soda
  • ½ teaspoon cracked black pepper
  • 3 tablespoons cornstarch

For The Stir Fry

  • ½ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup hoisin
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon oil
  • 1 large onion cubed
  • 1 red pepper cubed
US Customary - Metric

Instructions

  • In a medium bowl, mix together the sliced steak, soy sauce, chinese 5 spice, baking soda, and black pepper until the meat is coated
    1 lb flank steak, 2 tablespoons soy sauce, 1 teaspoon chinese 5 spice, ½ teaspoon baking soda, ½ teaspoon cracked black pepper
  • Cover and refrigerate for at least 30 minutes.
  • In a medium bowl, whisk together the ketchup, brown sugar, rice wine vinegar, hoisin, 3 tablespoons soy sauce, sweet chili sauce, cornstarch, sesame oil and garlic; set aside.
    ½ cup ketchup, ⅓ cup brown sugar, ¼ cup rice wine vinegar, ¼ cup hoisin, 3 tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon cornstarch, 2 cloves garlic, 2 teaspoons sesame oil
  • Coat the marinated beef in the cornstarch.
    3 tablespoons cornstarch
  • In a large skillet over medium high heat, add the oil, then once hot add the meat and cook until browned. Remove from the skillet and set aside.
    1 tablespoon oil
  • Add the onion and pepper and cook until slightly softened, 4-5 minutes.
    1 large onion, 1 red pepper
  • Add the meat back into the pan, then add the sauce and bring to a simmer until thickened.
  • Serve immediately with rice and enjoy!

Notes

  • This recipe moves pretty fast once you start cooking the beef so it helps to have all the elements ready to go before you start stir frying the beef.
  • Beijing beef is mild. You could add a dash of Sriracha for some heat if you like.
  • Garnish with sesame seeds or sliced green onions.

Nutrition

Calories: 431kcal | Carbohydrates: 52g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 2098mg | Potassium: 691mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1092IU | Vitamin C: 42mg | Calcium: 73mg | Iron: 3mg