Beijing Beef

Ingredients

• 1 lb beef flank steak
• 2 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tsp salt
• 1/4 tsp white pepper
• 1 tsp baking soda
• 2 tbsp water
• 2 tbsp cornstarch
• 1/2 onion
• 1 red bell pepper
• 3-4 cloves garlic
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sriracha
• 1 tbsp distilled white vinegar
• 1 tbsp brown sugar
• 1 tbsp sweet chili sauce

Instructions

1. Slice beef flank steak against the grain, thinly.
2. Marinate beef with soy sauce, shaoxing wine, salt, white pepper, baking soda, water, and cornstarch. Set aside to marinate.
3. Chop onion, red bell pepper, and garlic.
4. For the sauce, combine soy sauce, oyster sauce, sriracha, distilled white vinegar, brown sugar, and sweet chili sauce. Mix well.
5. Heat oil in a wok or pan.
6. Stir-fry beef until browned, about 1-2 minutes per side. Remove beef and set aside.
7. Drain excess oil from the wok.
8. Add chopped vegetables to the wok and stir-fry until fragrant.
9. Pour in the sauce and let it reduce slightly.
10. Add the beef back to the wok and toss to coat.
11. Cook for another minute until the sauce thickens and coats the beef.