Beijing Beef

Ingredients

• 1 lb. flank steak
• 1 tbsp soy sauce
• 1 egg white
• 1/4 tsp baking soda
• 1 tsp white pepper
• 2 tbsp corn starch (plus a final dusting)
• 1/2 cup water
• 2 tbsp soy sauce
• 3 tbsp oyster sauce
• 3 tbsp sriracha
• 1/4 cup hoisin sauce
• 2 tbsp ketchup
• 1/4 cup brown sugar
• 1 small white onion
• 1 red bell pepper
• 3 minced garlic cloves
• 2 tbsp vinegar
• 1 tbsp water
• 1 tbsp cornstarch

Instructions

1. Cut the flank steak into strips.
2. In a bowl, mix 1 tbsp soy sauce, 1 egg white, 1/4 tsp baking soda, 1 tsp white pepper, and 2 tbsp corn starch. Coat the meat and refrigerate for 45 minutes.
3. In another bowl, mix 1/2 cup water, 2 tbsp soy sauce, 3 tbsp oyster sauce, 3 tbsp sriracha, 1/4 cup hoisin sauce, 2 tbsp ketchup, and 1/4 cup brown sugar to make the sauce.
4. Cut the onion into 2-inch pieces and chop the red bell pepper. Set aside.
5. Dust the marinated meat with additional corn starch before cooking.
6. Heat oil in a wok over medium heat and fry the meat in batches for 3-4 minutes until cooked. Remove from heat.
7. In the same wok, sauté 3 minced garlic cloves, the onion, and the bell pepper for about 2 minutes.
8. Add the cooked meat back into the wok and mix well.
9. Pour in the sauce and mix to coat the meat.
10. Add 2 tbsp vinegar and a mixture of 1 tbsp water with 1 tbsp cornstarch. Mix well, cover, and cook for about 2 minutes.
11. Serve the Beijing beef with rice or chow mein.