Beijing Beef

• porce: 4 servings

Ingredience

~1 lb flank steak

1 egg white

1 tbsp soy sauce

1 tsp sesame oil

1/4 tsp baking soda

~1/2 cup Cornstarch, for coating the beef

2 tbsp oil, for stir frying

1 bell pepper, chopped

1/2 onion, chopped

3 cloves garlic, minced

Toasted sesame seeds, for garnish

4 tbsp brown sugar

3 tbsp hoisin sauce

2 ½ tbsp ketchup

1 ½ tbsp apple cider vinegar

1 ½ tbsp sweet chili sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp chili flakes

Pokyny

Prepare the beef:

Cut your beef into thin slices against the grain ~1/4 inch in thickness.

Marinate your beef slices in the egg white, soy sauce, sesame oil, and baking soda. Mix thoroughly to combine and let marinate for 30 minutes.

After 30 minutes, toss the marinated beef with cornstarch until each slice is fully coated. Shake off any excess starch.

Fry the beef in batches for about 2-3 minutes until browned and crispy. Set aside.

Prepare the Beijing Beef:

Mix together all the ingredients for the sauce until smooth, set aside.

Oil your wok or pan with about 2 tbsp of oil. Fry the onions and bell peppers over medium heat until the veggies have slightly softened, about 4-5 minutes. Add in the garlic, and fry for an additional 1-2 minutes until the garlic is fragrant and golden.

Pour in the sauce. Turn the heat to high and let the sauce simmer until slightly thickened, about 1 minute.

Quickly add in the fried beef. Toss quickly to evenly coat the beef slices with the sauce.

Serve immediately. Serve with a sprinkle of sesame seeds on top. Enjoy!