Serves 4
Directions
- 1Cut bell peppers into large chunks and set aside.
- 2Cut onions into large chunks and set aside.
- 3Mince garlic and set aside.
- 4Grate ginger using a microplane or mince it, and peel with a spoon.
- 5Thinly slice flank steak against the grain and put it into a bowl.
- 6Season the beef with garlic powder, salt, white pepper, baking soda, and sesame oil.
- 7Mix well until everything is seasoned.
- 8Add cornstarch and water to the beef and mix until it is nice and craggly.
- 9Set the marinated beef aside.
- 10Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes in a bowl to make the sauce.
- 11Mix the sauce well and set aside.
- 12Heat enough oil for a shallow fry in a wok.
- 13Fry the beef in small batches, spreading it out evenly and letting it crisp up.
- 14Once crispy and fully cooked, strain the beef and continue with the next batches.
- 15Leave a few tablespoons of oil in the wok.
- 16Add onions and bell peppers to the wok and give it a quick toss for about 30 seconds to a minute.
- 17Add the minced garlic and grated ginger to the wok and sauté for another 30 seconds to 1 minute.
- 18Pour in all the sauce into the wok.
- 19Add all the fried beef to the wok.
- 20Toss everything well until the beef and vegetables are evenly coated with the sauce.
- 21Serve and enjoy the Beijing beef.
Ingredients
- 1 lb skirt steak or flank steak, thinly sliced against the grain
- 1 small red bell pepper, large diced
- 1 medium onion, large diced
- 4 garlic cloves, finely minced
- 1 tsp grated ginger
- Frying oil
- 0.5 cup cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 0.5 tsp garlic powder
- 0.25 tsp baking soda
- 0.25 tsp kosher salt
- 0.125 tsp white or black pepper
- 3 tbsp rice vinegar or white vinegar
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 1 tbsp hoisin sauce
- 1.5 tbsp soy sauce
- 1.5 tbsp sugar
- 0.5 tsp chili flakes
Equipment
wokmicroplane (optional)large panspoon (for peeling ginger)
Tips
- Always peel ginger with a spoon to remove only the skin.
- Do not overly cook the onions so they retain a nice bite.
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