Beijing Beef
Rating
Crispy beef strips stir-fried with onion and red bell peppers then tossed in a sweet and tangy sauce.
Ingredients
- Marinade
- 1 pound flank steak, cut into strips
- 1 large egg
- 3 tablespoons soy sauce
- 5 tablespoons cornstarch, divided
- Stir Fry
- ½ cup vegetable oil
- 1 large red bell pepper, chopped into 1 inch pieces
- ½ yellow onion, diced
- Sauce
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup tomato paste
- ¼ cup sweet chili sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Prepare the steak by cutting it, against the grain, into ¼ inch thick strips about 2 inches long.
- In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon of cornstarch. Add the sliced steak to the bowl and toss to coat completely. Allow the steak to marinade for 30 minutes at room temperature.
- Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated beef from the marinade, and toss it in the cornstarch, coating each piece completely.
- In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.
- Heat the oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak into the pan then fry the beef until browned, about 2-3 minutes. Remove the beef from the pan and set it aside.
- Returning to the pan add the diced onion and chopped red bell pepper. Stir fry until the vegetables soften, about 5 minutes.
- Add the beef back to the pan and pour the sauce mixture over the beef and vegetables. Stir fry everything together until the sauce begins to thicken, about 2-3 minutes.
- Serve the Beijing beef over rice and enjoy!
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