BEIJING BEEF

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BEIJING BEEF

Yield 4

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Ingredients

• 2 cups canola oil for frying

Marinated beef:

• 1 lb skirt or flank steak
• 1 Tbsp soy sauce
• 1 tsp kosher salt
• 3 egg whites
• ¼ cup potato starch, plus 2-3 Tbsp for extra coating

Sauce:

• ½ cup water
• 1 Tbsp soy sauce
• 4 Tbsp Hoisin sauce
• 2 tsp oyster sauce
• 3 Tbsp ketchup
• 1 tsp sriracha or preferred hot sauce, more if you prefer it spicy

• 1 large red bell pepper, cut into 1 inch chunks
• 2 yellow onions, peeled and cut into 1 inch chunks
• 2 Tbsp minced garlic
• ¼ cup water and 1 Tbsp cornstarch combined into a slurry

Instructions

1. Slice the steak against the grain of the meat into ½ inch thick slices. Add to a large mixing bowl and toss with the soy sauce, salt and egg white till evenly coated. Sprinkle the potato starch over the meat and toss to coat every piece of steak thoroughly. Set aside while you make the sauce.
2. In a small bowl, whisk together the water, soy sauce, hoisin sauce, oyster sauce, ketchup and hot sauce till evenly combined, then set aside. Add the 2 cups of oil to a large skillet or wok and heat over high heat until the temperature reaches 350F.
3. Toss the beef with the additional starch after it’s sat for some time, then carefully drop the coated beef into the oil and fry till golden and crispy, about 5-6 minutes. Work in batches so the meat doesn’t stick together or clump. Transfer the cooked beef to a tray lined with paper towels or a wire rack and set aside.
4. Pour out all the hot oil from the skillet, or alternatively use a clean skillet with a couple tablespoons of oil in it.
5. Heat over high heat and add in the chopped onion and bell pepper. Cook on high, stirring constantly until the vegetables just begin to soften, then add in the minced garlic and the crispy beef, cook for another minute or two till the garlic is fragrant then pour all the sauce in and toss to coat.
6. Cook until the sauce comes to a boil, then add in the cornstarch slurry and continue to cook for another minute so the sauce is thickened and coats everything nicely. Serve immediately and enjoy.

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