Beijing Beef ( recipe)

In a medium-sized mixing bowl, combine the marinade ingredients (beaten 1 large egg, ¼ tsp salt, 2 Tbsp water, 1 Tbsp cornstarch). Add the sliced 1 lbs flank steak and mix until smooth. (optional) Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour.

In a small bowl, combine the Beijing Beef sauce ingredients (½ cup water, 1 Tbsp soy sauce, 2 Tbsp apple cider vinegar, 1 tsp crushed red pepper flakes, ¼ cup sugar, 3 Tbsp hoisin sauce, 3 Tbsp ketchup, 1 Tbsp oyster sauce, 1 Tbsp sweet chili sauce). Mix Beijing sauce until smooth, then set aside.

Heat your wok, large skillet, or frying pan with 1 cup peanut oil at medium-high heat. Place 6 Tbsp cornstarch into a medium-sized bowl and coat marinated beef with cornstarch. Discard the remaining marinade.

Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. Use tongs to turn the beef as needed, to brown all sides of the cut pieces.

Remove the cooked beef from the wok and transfer to a paper towel lined plate. Remove any debris in the cooking oil and increase the temperature to cook on high heat.

Stir fry the sliced ½ cup red bell pepper and ½ cup yellow onion until they reach your desired level of tenderness, about 2-3 minutes. Add 1 Tbsp garlic and cook for 30 seconds or until fragrant.

Transfer the cooked peppers and onions to the plate that the beef is set aside on.

Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. This should take between 3-5 minutes.

Once the sauce has thickened, return the beef and vegetables. Stir until well coated with the Beijing sauce and the beef is heated through. Serve immediately.