Beijing Beef

Serves 3

Beef

• 1 lb flank steak cut into 1/4" strips or vegan beef

• 1/4 tsp baking soda

• 1 tsp white pepper

• 1 tbsp soy sauce

• 2 tbsp cornstarch

Vegetables

• 1 red bell pepper cut into 2" pieces

• 1 small onion cut into 2" pieces

• 2 cloves garlic minced

Sauce

• 1/2 cup water

• 2 tbsp soy sauce

• 1/4 cup hoisin sauce

• 3 tbsp oyster sauce

• 1/4 cup sugar

• 3 tbsp sriracha adjust if you prefer less spicy

• 2 tbsp ketchup

• 2 tbsp vinegar

Cornstarch Slurry

• 1 tbsp cornstarch

• 1 tbsp water

1. Slice steak against the grain and marinate with baking soda, white pepper, soy sauce, and cornstarch for 30 minutes in the fridge.

2. Cut pepper and onions into 2” pieces. Mince 2 cloves of garlic and set aside.

3. Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.

4. Dust marinated beef in cornstarch then sauté until crispy. Remove from pan and set aside.

5. Sauté vegetables over high heat for 2 minutes in 2 tbsp neutral oil over high heat then add sauce.

6. Mix until combined then add vinegar, mix, then add cornstarch slurry. Add beef. Stir for a minute to thicken.