Beijing Beef

Beijing Beef

Serves 4

For the Steak/Marinade

1.5 lbs flank steak

2 T soy sauce

1 T rice vinegar

½ t black pepper

Sauce

3 T oyster sauce

3 T rice vinegar

3 T ketchup

2 T brown sugar

1 T sambal olek (or sriracha)

1 t sesame oil

For the Stir Fry

¾ cup corn starch

¾ cup frying oil (canola, peanut, etc)

4-5 garlic cloves, minced

1 T fresh ginger, minced

1 bell pepper, chopped

1 yellow onion, chopped

1 bunch green onions, cut into 2-3” strips (reserve the dark greens for garnish)

Cut flank steak into bite-sized pieces against the grain of the meat. Don’t cut them so thinly that they dry out or overcook too quickly – about ¼” thick pieces should be good. Place into a bowl with the marinade ingredients and mix thoroughly. Marinade for 30 minutes up to 24 hours in the fridge.

Combine all ingredients for the sauce and set aside.

Add frying oil to a wok over high heat and bring to roughly 350 degrees F. Remove the beef from the marinade and dredge in the corn starch. Coat thoroughly and shake off any excess.

Fry the beef in the hot oil in batches for 2-3 minutes a side or until it is crispy. Remove from oil and drain over a paper towel on a rack if possible to preserve the crunchy exterior.

Once all beef is fried, pour off most of the oil (be careful!), leaving a tablespoon or so in the wok. Add the onions and pepper and stir fry for 2-3 minutes. Add the ginger and garlic and stir fry for 1 minute more. Add the fried beef and green onions to the wok along with the sauce. Immediately turn heat to medium and stir vigorously to combine all ingredients with the sauce. The sauce should boil almost immediately and thicken and tighten up, coating the beef and veg. Remove from heat and taste and adjust seasoning as needed.

Serve immediately alongside some steamed rice or noodles and garish with extra green onion.