Beijing Beef
Directions
- 1Chop 1 red bell pepper.
- 2Slice 1 onion.
- 3Chop garlic.
- 4Slice flank steak.
- 5Season the flank steak with Kinder's Flavors The Blend Seasoning and 1 tbsp corn starch.
- 6Grate ginger over the seasoned flank steak.
- 7Add 2 tbsp dark soy sauce to a measuring cup.
- 8Add 2 tbsp sriracha.
- 9Add 2 tbsp white distilled vinegar.
- 10Add 1/4 cup sugar.
- 11Whisk the sauce ingredients together.
- 12Grind 1/2 tsp Sichuan peppercorns in a mortar and pestle.
- 13Add the ground Sichuan peppercorns to the sauce and whisk again.
- 14Heat vegetable oil to 350F in a wok.
- 15Coat the flank steak in 1/2 cup cornstarch, 3/4 cup all-purpose flour, and salt.
- 16Fry the coated flank steak in the hot oil until golden brown.
- 17Remove the fried flank steak from the wok.
- 18Fry onions and bell peppers in the wok.
- 19Add the sauce to the vegetables in the wok.
- 20Add the cooked flank steak to the wok with the sauce and vegetables.
- 21Add 2 tsp cornstarch slurry to thicken the sauce.
- 22Add garlic to the wok.
- 23Stir all ingredients in the wok until combined and heated through.
- 24Serve the Beijing Beef.
Ingredients
- 1 red bell pepper
- 1 onion
- garlic
- ginger
- 1 pound flank steak
- Kinder's Flavors The Blend Seasoning
- 1 tbsp corn starch
- 2 tbsp dark soy sauce
- 2 tbsp sriracha
- 2 tbsp white distilled vinegar
- 0.25 cup sugar
- 0.5 tsp ground Sichuan peppercorns
- vegetable oil
- 0.5 cup cornstarch
- 0.75 cup all purpose flour
- salt
- 2 tsp cornstarch slurry
Equipment
cutting boardknifegratermeasuring cupwhiskmortar and pestlewoktongs
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