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Close-up of crispy Beijing Beef stir fry with peppers and onions garnished with sesame seeds and green onions

Crispy Ginger Beef Stir-Fry Sweet & Spicy Dinner

This vibrant stir-fry features tender slices of beef, coated for ultimate crispiness, then tossed with colorful vegetables in an irresistible sweet and spicy ginger sauce for a satisfying weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Beef
  • 1.5 lbs flank steak thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp baking soda (tenderizer)
  • 1 tbsp cornstarch
  • 1/2 tsp white pepper
  • 1/2 cup cornstarch (for coating)
  • 1/4 cup all-purpose flour (for coating)
  • 1/2 tsp baking powder (for coating)
  • 1/2 tsp salt (for coating)
  • 1/4 tsp black pepper (for coating)
  • 2 tbsp vegetable oil (for air frying or pan-frying)
For the Sweet & Spicy Ginger Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar packed
  • 2 tbsp sriracha (adjust to taste)
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch slurry)
For the Stir-Fry
  • 2 tbsp vegetable oil
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 1 medium yellow onion sliced
  • 2 cups broccoli florets
  • 1 medium carrot julienned or thinly sliced
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
For Garnish
  • 1 tbsp sesame seeds toasted
  • 2 green onions sliced

Equipment

  • Large mixing bowls
  • Air Fryer OR Large Skillet/Wok
  • Cutting board
  • Sharp knife
  • Small Bowl
  • Whisk

Method
 

Prepare the Beef
  1. In a medium bowl, combine the thinly sliced flank steak with 1 tbsp soy sauce, baking soda, 1 tbsp cornstarch, and white pepper. Mix well to coat the beef. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Prepare the Crispy Coating
  1. In a separate shallow bowl, whisk together 1/2 cup cornstarch, all-purpose flour, baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Dredge the marinated beef slices in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off any excess.
Cook the Crispy Beef (Air Fryer Method)
  1. Preheat your air fryer to 400°F (200°C).
  2. Lightly spray the bottom of the air fryer basket with vegetable oil. Arrange the coated beef in a single layer, ensuring not to overcrowd the basket. You will likely need to cook the beef in batches. Spray the top of the beef with a little more vegetable oil. Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Remove and set aside.
Cook the Crispy Beef (Pan-Frying Method - Alternative)
  1. Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the coated beef in a single layer, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Add more oil between batches if necessary.
Prepare the Sweet & Spicy Ginger Sauce
  1. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, brown sugar, sriracha, sesame oil, grated ginger, and minced garlic.
  2. In an even smaller separate bowl, whisk 1 tbsp cornstarch with 2 tbsp water to create a slurry. Set aside.
Stir-Fry the Vegetables
  1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced red bell pepper, green bell pepper, onion, broccoli florets, and julienned carrot. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.
  2. Add the minced ginger and garlic to the vegetables and stir-fry for another 1 minute until fragrant.
Combine and Serve
  1. Pour the prepared sweet & spicy ginger sauce into the wok with the vegetables. Bring to a gentle simmer. Give the cornstarch slurry a quick whisk again and slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes, until the sauce has thickened.
  2. Add the crispy beef back into the wok and toss gently to coat the beef and vegetables evenly with the sauce.
  3. Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles.

Notes

For extra spice, add more sriracha or a pinch of red pepper flakes to the sauce. If you don't have an air fryer, you can shallow pan-fry or deep-fry the beef until golden and crispy. Feel free to customize the vegetables based on what you have on hand, such as snow peas, water chestnuts, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain crispiness of the beef, ideally in an oven or air fryer.