Peking Beef Stir-Fry Bowl

Tender strips of flank steak glazed in a sticky-sweet Peking sauce with crisp-tender vegetables served over fluffy jasmine rice. This Peking Beef Stir-Fry bowl delivers the perfect balance of sweet, savory, and umami flavors with a hint of heat.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 893

Ingredients Method Notes

Ingredients

For the Beef and Marinade

600 g flank steak sliced thin against the grain
30 ml rice wine Shaoxing wine
15 ml soy sauce
10 g cornstarch
5 ml sesame oil

For the Peking Sauce

80 g hoisin sauce
45 ml low-sodium soy sauce
30 ml rice vinegar
20 g brown sugar
15 ml sesame oil
10 g fresh ginger grated
4 cloves garlic minced
5 g chili paste sambal oelek or gochujang

For the Stir-Fry

300 g jasmine rice uncooked
450 ml water
pinch of salt
200 g red bell pepper julienned
150 g carrots julienned
100 g white onion thinly sliced
100 g snow peas trimmed
80 g scallions sliced (whites and greens separated)
45 ml vegetable oil divided for cooking

For Garnish

20 g toasted sesame seeds
item Additional sliced scallions optional

Method

Cook the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 450ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Marinate the Peking Beef

While rice cooks, slice 600g flank steak against the grain into thin strips (about 5mm thick). In a medium bowl, combine the beef with 30ml rice wine, 15ml soy sauce, 10g cornstarch, and 5ml sesame oil. Mix well and set aside to marinate for 10 minutes.

Make the Peking Sauce

Prepare the Peking sauce by whisking together 80g hoisin sauce, 45ml low-sodium soy sauce, 30ml rice vinegar, 20g brown sugar, 15ml sesame oil, 10g freshly grated ginger, 4 minced garlic cloves, and 5g chili paste in a small bowl. Set aside.

Sear the Beef

Heat a large wok or heavy skillet over high heat until smoking. Add 15ml vegetable oil and swirl to coat. Add half the marinated beef in a single layer and sear without moving for 90 seconds until deeply browned. Flip and cook another 60 seconds. Transfer to a plate and repeat with remaining beef, adding another 15ml oil.

Stir-Fry the Vegetables

Reduce heat to medium-high. Add 15ml oil to the wok, then add 200g julienned red bell pepper, 150g julienned carrots, and 100g thinly sliced white onion. Stir-fry for 3-4 minutes until vegetables are tender-crisp with slight char on edges.

Combine and Finish

Return the beef to the wok along with the prepared Peking sauce. Add 100g trimmed snow peas and 80g sliced scallions (white and green parts separated, whites added first). Toss everything together for 2-3 minutes until the sauce thickens and coats everything glossy. Add scallion greens in the final 30 seconds.

Assemble the Bowls

Divide the cooked jasmine rice among four bowls. Top each with the Peking beef and vegetables. Garnish with 20g toasted sesame seeds and additional sliced scallions if desired. Serve immediately while hot.

Notes

- For the most tender beef, partially freeze the flank steak for 30 minutes before slicing - this makes it much easier to cut paper-thin strips against the grain. You can substitute with sirloin or ribeye if preferred.

- The key to restaurant-quality stir-fry is high heat and not overcrowding the pan. Cook the beef in batches to ensure proper searing rather than steaming. The wok should be hot enough that ingredients sizzle immediately upon contact.

- This recipe is easily customizable - try adding 100g sliced shiitake mushrooms, water chestnuts for crunch, or baby corn. For meal prep, store the beef and vegetables separately from the rice for up to 3 days and reheat in a hot skillet to restore the texture.