Serves 3
Directions
- 1Cut bell peppers into big chunks and set aside.
- 2Cut onions into big chunks and set aside.
- 3Mince garlic and set aside.
- 4Grate ginger and set aside.
- 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, then mix well.
- 7Add cornstarch and water to the beef, mix until it's nice and craggly, then set aside.
- 8Combine rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes (if desired) in a bowl to make the sauce, then mix well.
- 9Heat enough oil for a shallow fry in a wok or large pan to 350°F.
- 10Fry the beef in small batches, ensuring it's spread out evenly and doesn't stick together, until nice and crispy and fully cooked through (3-4 minutes).
- 11Strain the fried beef and set aside.
- 12Leave a few tablespoons of oil in the wok, then add the onions and bell peppers and give it a quick toss for about 30 seconds.
- 13Add the garlic and ginger to the wok and sauté for another 30 seconds to 1 minute.
- 14Pour in all the sauce into the wok, making a pit in the center, and toss with onions and bell peppers.
- 15Add all the fried beef to the wok and toss until everything is evenly coated.
- 16Serve and enjoy the Beijing beef.
Ingredients
- 1 lb flank steak or skirt 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
- 2 tbsp 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
wokbowllarge panmicroplane (optional)
Tips
- Always peel ginger with a spoon to only remove the skin.
- Use baking soda for tenderizing the beef.
- If you don't like ketchup, this recipe is not for you.
- Don't overcrowd the pan when frying the beef to ensure even crisping.
- Don't overly cook the onions; they should retain a nice bite.
- Ensure all ingredients are evenly coated with the sauce.
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