Beijing Beef

Start by prepping your vegetables. Cut the red bell pepper and onion into large, bite-sized chunks. Finely mince the garlic and grate the ginger. Set everything aside.

Prepare the beef by thinly slicing the flank steak against the grain.

In a large bowl, season the sliced beef with garlic powder, salt, white pepper, baking soda for tenderizing, and sesame oil. Mix thoroughly to combine.

Add the cornstarch and a small amount of water to the beef. Mix until each piece is well-coated, creating a 'craggly' texture.

In a separate bowl or measuring cup, prepare the sauce by combining rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and optional red pepper flakes. Stir until well mixed.

In a wok or large pan, heat enough neutral oil for a shallow fry over medium-high heat.

Working in small batches to avoid overcrowding the pan, carefully add the beef to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch.

Use a spider strainer to remove the crispy beef from the oil and let it drain on a wire rack. Repeat with the remaining beef.

Carefully pour out most of the frying oil, leaving a few tablespoons in the wok.

Add the chopped onions and bell peppers to the wok. Stir-fry for about a minute until they are slightly softened but still have a crisp bite.

Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant.

Pour the prepared sauce into the wok and let it bubble and thicken slightly.

Return the crispy fried beef to the wok.

Toss everything together quickly to ensure the beef is evenly coated with the sauce. Serve immediately.