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–+ servings
Patricia

Crispy Peking Shredded Beef: Discover this Flavor Burst!

Crispy Peking Shredded Beef is a flavorful dish featuring tender beef marinated and stir-fried with vibrant vegetables and a savory sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 1/4 cup vegetable oil
  • 1/2 cup bell pepper thinly sliced
  • 1/2 cup onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup green onions chopped
  • Sesame seeds for garnish optional

Method
 

  1. In a bowl, combine the sliced flank steak with soy sauce and cornstarch. Mix well and let marinate for at least 30 minutes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 3-4 minutes until crispy and browned, flipping halfway through. Remove the beef and set aside.
  3. In the same skillet, add bell pepper, onion, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender.
  4. Return the beef to the skillet. Add hoisin sauce, rice vinegar, and sesame oil. Toss everything together and cook for another 2 minutes until heated through.
  5. Serve hot, garnished with chopped green onions and sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a spicier version, add sliced jalapeños or a dash of chili sauce during cooking.
  • Substitute flank steak with chicken or tofu for a different protein option.

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