Beijing Beef
Directions
- 1Mince garlic and peel ginger with a spoon. Grate the ginger.
- 2Dice bell peppers and onions into bite-sized pieces.
- 3Thinly slice flank or skirt steak against the grain.
- 4Marinate the thinly sliced steak with cornstarch, baking soda, salt, sesame oil, garlic powder, and a splash of water.
- 5Make the sauce by mixing oyster sauce, hoisin sauce, soy sauce, rice vinegar, ketchup, sugar, and chili flakes.
- 6Fry the marinated beef in hot oil until cooked through and crispy; strain and set aside.
- 7In a wok, add oil, onions, and bell peppers; sauté until translucent. Add garlic and ginger; sauté for another 30 seconds to 1 minute.
- 8Make a well in the center of the wok, pour in the sauce, toss with the vegetables, and add the fried beef. Toss to combine.
Ingredients
- 1 lb skirt steak or flank steak
- 1 small red bell pepper
- 1 medium onion
- 4 garlic cloves
- 1 tsp grated ginger
- 0 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
knifespoongraterlarge bowlmeasuring cupswokspatulapaper towels
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