Description
When cravings for takeout strike, this Beijing Beef in the Slow Cooker offers a healthy, budget-friendly solution that delivers mouthwatering flavors with minimal effort. Tender slices of beef and vibrant vegetables come together in a savory sauce featuring hoisin and sweet chili, making it perfect for busy weeknights or meal prep. Serve it over rice or noodles for a satisfying dinner that feels indulgent without the restaurant price tag. This recipe is not only easy to prepare but also versatile and customizable to suit your family’s tastes. Whether you’re hosting guests or enjoying a cozy night in, this dish is sure to impress.
Ingredients
Scale
- 2 1/2 – 3 pounds flank steak (thinly sliced)
- ⅓ cup cornstarch
- 2/3 cup oil
- 2 red bell peppers (cubed)
- 1 onion (cubed)
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 4 teaspoons sweet chili sauce
- 2 teaspoons vinegar
- ¼ cup water
- 1 teaspoon red chili flakes
- Sesame seeds (optional for garnish)
Instructions
- Slice flank steak against the grain into thin pieces and coat with cornstarch.
- Heat oil in a large skillet over medium-high heat and sear the beef until browned, working in batches.
- Transfer the beef to a slow cooker and add cubed bell peppers and onion.
- In a mixing bowl, whisk together sugar, ketchup, hoisin sauce, soy sauce, sweet chili sauce, vinegar, water, and red chili flakes; pour over beef mixture.
- Cook on low for about three hours, stirring occasionally.
- Serve hot over rice or noodles; garnish with sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 14g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg