Beijing Beef
Directions
- 1Mince garlic. Peel ginger with a spoon and grate it.
- 2Dice bell peppers and onions into bite-sized pieces. Thinly slice flank or skirt steak.
- 3Marinate the beef with cornstarch, baking soda, salt, sesame oil, garlic powder, and a splash of water. Mix well and ensure everything is evenly coated.
- 4Make the sauce by combining oyster sauce, hoisin sauce, soy sauce, rice vinegar, ketchup, sugar, and chili flakes. Mix well.
- 5In a hot wok with oil, fry the beef for a few minutes until cooked through and crispy. Strain the beef and set aside.
- 6In the same wok, add oil, onions, and bell peppers and sauté for about 30 seconds. Add garlic and ginger and sauté for another 30 seconds to 1 minute.
- 7Make a pit in the center of the wok and pour in the sauce. Toss with the onions and bell peppers for 1-2 minutes.
- 8Toss in the fried beef and mix until everything is evenly coated with the sauce.
- 9Serve and enjoy!
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
knifespoongraterbowlmeasuring cupwoktongswooden spoon