Print

Crispy Peking Beef Bowl

Freshly prepared crispy Peking beef bowl served on a white plate
Print Recipe

Enjoy a flavorful Crispy Peking Beef Bowl featuring tender, crispy beef coated in tangy Peking sauce served over steamed rice and fresh vegetables, perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 1/2 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 green onions, chopped
  • 1 red bell pepper, sliced
  • 2 cups cooked jasmine rice
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Fry the coated beef slices in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
  3. In the same skillet, add garlic, ginger, and bell pepper; sauté for 2-3 minutes until fragrant and tender-crisp.
  4. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, and crushed red pepper flakes.
  5. Return the cooked beef to the skillet and pour the sauce over. Toss everything to coat and cook for another 2 minutes until heated through.
  6. Serve the crispy Peking beef over warm jasmine rice and garnish with chopped green onions and toasted sesame seeds.

Notes

For extra crunch, serve with shredded cabbage or add steamed broccoli on the side. Leftover beef is delicious wrapped in lettuce leaves as a fresh alternative.

Find it online: https://cakesbybelinda.com/crispy-peking-beef-bowl/