Beijing Beef

Cut the flank steak against the grain into thin 1/4-inch slices.

In a medium sized bowl add the beef, egg, salt, and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.

To make the Beijing Beef Sauce, in a small bowl whisk together water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar.

After the beef has finished marinating add 2 tablespoons cornstarch to a bowl and add the marinated beef (discard the extra marinade).

Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).

With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.

Fry the slices, in batches, until golden brown (2-3 minutes).

Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.

Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.

Add the garlic and continue to cook a few more seconds until fragrant.

Remove the veggies and put them with the beef on a plate.

Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.

Add the beef and vegetables into the sauce and toss to combine.

Serve immediately.