Description
Enjoy healthy takeout at home with this Beijing Beef in the Slow Cooker recipe! Simple steps and amazing flavors await—try it today!
Ingredients
Scale
- 2 1/2 – 3 pounds flank steak (thinly sliced)
- 2 red bell peppers (cubed)
- 1 onion (cubed)
- ¼ cup sugar
- 6 tablespoons hoisin sauce
- 4 teaspoons sweet chili sauce
- ⅓ cup cornstarch
- 2/3 cups oil
- 2 teaspoons vinegar
- ¼ cup water
- 1 teaspoon red chili flakes
- Optional: sesame seeds for garnish
Instructions
- Slice the flank steak against the grain into thin slices and coat lightly with cornstarch.
- Heat oil in a large skillet over medium-high heat and brown the beef in batches.
- Transfer browned beef to the slow cooker and add cubed bell peppers and onion on top.
- In a mixing bowl, combine sugar, hoisin sauce, sweet chili sauce, vinegar, water, and red chili flakes; pour over beef and vegetables.
- Cover and cook on low for 3 hours, stirring occasionally.
- Serve garnished with sesame seeds over rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 12g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg