Beijing Beef

Mince the garlic, peel and grate the ginger, and dice the bell pepper and onion into bite-sized pieces. Set aside.

Thinly slice the flank or skirt steak against the grain.

In a large bowl, combine the sliced steak with cornstarch, baking soda, salt, sesame oil, garlic powder, and a splash of water. Mix thoroughly until the beef is evenly coated.

In a separate bowl or measuring cup, prepare the sauce by whisking together oyster sauce, hoisin sauce, soy sauce, rice vinegar, ketchup, sugar, and red chili flakes. Set aside.

In a wok or large, deep pan, heat 3 cups of neutral oil over medium-high heat for frying.

Carefully add the marinated beef to the hot oil, frying in batches to avoid overcrowding. Cook for a few minutes until golden brown and crispy.

Use a slotted spoon to remove the cooked beef and drain it on a paper towel-lined plate or wire rack.

Carefully pour out the excess frying oil, leaving about 1 tablespoon in the wok.

Return the wok to medium-high heat. Add the diced onions and bell peppers and stir-fry for 1-2 minutes until slightly softened.

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

Pour the prepared sauce into the wok and bring to a simmer, stirring to combine with the vegetables.

Add the crispy fried beef back to the wok.

Toss everything together quickly to coat the beef and vegetables in the sauce. Serve immediately.