8 oz flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
2 tablespoons oil
2 cloves garlic, minced
1/2 medium-sized yellow onion, big slice
1/2 medium-sized red bell pepper, cut into wedges
Cornstarch, to dust beef for deep-frying
Salt and sugar to taste
1 egg, beaten
1/2 teaspoon cornstarch
A dash of ground white pepper
1/2 teaspoon salt
4 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons ketchup
3 tablespoons Hoisin sauce
2 teaspoons light soy sauce
1 teaspoon oyster sauce
2 teaspoons sweet chili sauce
1-2 teaspoons crushed chili peppers
1 tablespoon apple cider vinegar
In a medium bowl, add and mix all marinade ingredients. Marinate the beef for 15 minutes.
Prepare another bowl and combine all the Beijing Sauce ingredients in the list above. Then set it aside while preparing the beef.
Add cornstarch in a container with cover. Toss marinated beef in cornstarch, cover the container and shake it well until evenly coated. Set aside in the refrigerator.
Frying: In a pan, heat up enough oil over high heat. Do a second coat of cornstarch for the beef slices. Coat it well and shake off the excess cornstarch from beef slices.
Prepare to deep-fry beef (by batches and don’t over crowd pan). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown then drain from oil. Transfer to a serving plate lined with paper towels. Set aside.
In another pan, heat up the oil over high heat. Saute onion and bell pepper, add in the garlic and saute for about 10 seconds. Turn off heat and remove from pan.
In the same pan, over medium-high heat, pour in the Beijing sauce mixture. Let it simmer until sauce becomes it thick. Adjust seasoning to your taste.
Add in the beef and sauteed onion, bell pepper, and garlic. Toss it well for 1 minute or until the beef is completely cooked through.
Serve it hot and enjoy! Happy Cooking ?