Tried and true recipe! The perfect recipe to satisfy your takeout craving
Recipe: Beijing Beef
Serves 3-4
* 1lb skirt steak or flank steak, thinly sliced against the grain
* 1 small red bell pepper, large diced
* 1 medium onion, large diced
* 4-5 garlic cloves, finely minced
* 1 tsp grated ginger
* Frying oil
Beef marinade—
* 1/2 cup cornstarch
* 2 tbsp water (add an extra 1/2tbsp if needed
* 1 tsp sesame oil
* 1/2 tsp garlic powder
* 1/4 tsp baking soda
* 1/4 tsp kosher salt
* 1/8 tsp white or black pepper
Sauce—
* 3 tbsp rice vinegar or 2 tbsp white vinegar
* 2 tbsp oyster sauce
* 2 tbsp ketchup
* 1 tbsp hoisin sauce
* 1 1/2 tbsp soy sauce
* 1 1/2 tbsp sugar
* 1/2-1 tsp chili flakes (optional)
1. In a bowl, combine sesame, oil, garlic powder, baking soda, kosher salt, and white pepper with flank steak. Mix well then add cornstarch and water, mix until the meat is craggly and set aside.
2. In a small bowl, combine vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes. Mix well and set aside.
3. In a large pan, heat enough oil for a shallow fry to 350°F. Carefully place marinated beef to fry and ensure each slice does not stick together for an even fry. Fry for 3-4 mins or until beef is cooked through and coated and crispy. Strain the beef and set aside.
4. In a large wok, heat 1-2 tbsp oil. Add onions and bell peppers sauté for 30 seconds or just before it turns translucent. Then add garlic and ginger and sauté for another 30 secs-1 min.
5. Make a pit in the center and pour all of the sauce. Toss with onions and bell peppers for about. Then add the fried beef. Toss until everything is combined and evenly coated with the sauce. Serve and enjoy!
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