Beijing beef

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  453g

• Canola oil

  ¼ cup or 55g

• Garlic

  Raw

  4 clove or 12g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cornstarch

  ¼ cup or 32g

• Salt

  Table

  1 tbsp or 18g

• Water

  Plain, clean water

  ½ cup or 118g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Ketchup

  3 tbsp or 45g

• Hoisin sauce

  Ready-to-serve

  6 tbsp or 96g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

• Sauce, hot chile, sriracha

  4 tsp or 20g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

Directions

1. Cut the flank steak against the grain into thin 1/4 inch slices. In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour. 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. After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade). 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). With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch. Fry the slices, in batches, until golden brown (2-3 minutes). Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges. Add the garlic in and continue to cook a few more seconds until fragrant. Remove the veggies and put them with the beef on a plate. Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately.