Beijing Beef
Ingredients
The beef and vegetables
-
8
oz
flank steak
-
½
medium
yellow onion
-
½
medium
red bell pepper
-
2
cloves
garlic
-
2
tablespoons
oil
-
cornstarch
to dust
beef for deep-frying
-
salt
to taste
-
sugar
to taste
The marinade
-
1
large
egg
-
½
teaspoon
cornstarch
-
1
dash
ground white pepper
-
½
teaspoon
salt
The Beijing sauce
-
4
tablespoons
water
-
2
tablespoons
sugar
-
1½
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
tablespoon
apple cider vinegar
Instructions
- Prepare the marinade and mix well, then marinate the beef for 15 minutes.
- Mix all the Beijing sauce ingredients in a separate bowl and set aside.
- Coat the marinated beef in cornstarch and refrigerate.
- Heat oil and coat the beef slices with cornstarch again, then deep-fry until golden brown.
- Stir-fry onion and bell pepper, then add garlic. Remove and set aside. Add the Beijing sauce to the wok and simmer until thickened, then add the beef and vegetables back in, stirring to coat.
Nutrition Facts (estimated)
Servings
3
Calories
311
Total fat
15g
Total carbohydrates
24g
Total protein
20g
Sodium
1101mg
Cholesterol
100mg
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