Beijing Beef

Ingredients

• 1 pound flank steak, sliced thin

• 1 teaspoon baking soda

• 1 Tablespoon Soy sauce

• 2 Tablespoon cornstarch

• 1 teaspoon ground Szechuan pepper

• 1 egg white beaten

• 1 red bell pepper, large dice

• 1 yellow onion, large dice

• 2 cloves garlic, minced

• ¼ cup vegetable oil

For the sauce

• ½ cup water

• 2 Tablespoons soy sauce

• ¼ cup Hoisin sauce

• 3 Tablespoon oyster sauce

• ¼ cup sugar

• 3 Tablespoon sriracha sauce

• 2 Tablespoon ketchup

• 2 Tablespoon rice wine vinegar

• 1 Tablespoon cornstarch

For the slurry

• 1 Tablespoon cornstarch

• 1 Tablespoon water

Method

1. Marinate the sliced steak in baking soda, pepper, soy sauce, cornstarch, and egg white for 30 minutes

2. Cut the onions and peppers into large dice, mince the garlic, and set into your mise

3. Combine the hoisin, oyster, soy sauce, sugar, sriracha, vinegar, and ketchup to make the sauce, set aside

4. Dust the marinated beef in cornstarch and fry in a wok or large saucepan in neutral oil over high heat for about 3-4 minutes-remove from pan onto a paper lined plate

5. Add the vegetables to the pan and sauté for about 2 minutes

6. Add the sauce and the cooked meat into the pan and heat until bubbling

7. Turn the heat to simmer and add the cornstarch slurry and mix well to thicken