Beijing Beef

  • Servings: 3
  • Cooking time: 00:10
  • Prep time: 00:20

Ingredients:


8 oz flank steak, sirloin or beef flap (cut against the grain into 1/4 inch slices)
2 tablespoons oil
2 cloves garlic, minced
1/2 medium-sized yellow onion, sliced
1/2 medium-sized red bell pepper, diced
Cornstarch, to dust beef for deep-frying
1 tablespoon Chinese cooking wine (Sherry wine, Shaoxing, etc.)
Salt and sugar as per taste

Marinade:

1 egg, beaten
1/2 teaspoon cornstarch
A dash of ground white pepper
1/2 teaspoon salt

Beijing Sauce:

4 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons ketchup
3 tablespoons Hoisin sauce
2 teaspoons light soy sauce
1 teaspoon oyster sauce
2 teaspoons sweet chili sauce
1-2 teaspoons crushed chili peppers
1 teaspoon chili oil, optional
1/2 tablespoon apple cider vinegar
1/2 tablespoon black vinegar

Directions:

Full Recipe Link: http://rasamalaysia.com/beijing-beef-recipe/