Ingredients
- 1 pound flank steak
- 1 cup canola oil
- 4 cloves garlic minced
- 1 yellow onion sliced
- 1 pieces red bell pepper cut into 1″
- 1/4 cup cornstarch divided
- 1/4 teaspoon salt
- 3 egg whites beaten
- 1 teaspoon cornstarch
- 1/2 cup water
- 1/4 cup sugar
- 3 tablespoons ketchup
- 6 tablespoons Hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoons crushed red peppers
- 2 tablespoons apple cider vinegar
Instructions
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Cut the flank steak against the grain into thin 1/4 inch slices.
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In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
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To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
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After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
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Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don’t mind using more oil, go for a bigger pot and you can fry these up much faster).
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With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
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Fry the slices, in batches, until golden brown (2-3 minutes).
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Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
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Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
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Add the garlic in and continue to cook a few more seconds until fragrant.
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Remove the veggies and put them with the beef on a plate.
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Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
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Add the beef and vegetables into the sauce and toss to combine.
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Serve immediately.