Beijing Beef in little Lodi.
Recipe from Dinner Then Dessert blog. The one I list will be the one I used, because I doubled it.
Ingredients:
- 2 lb flank steak
- Canola oil (for deep frying)
- a ton of garlic cloves minced
- 1 large sliced yellow onion
- 2 red bell peppers cut into 1" slices
- 1/2 cup cornstarch, divided + 2 tsp
- 2 tbs low sodium soy sauce
- 3 tbs sweet chili sauce
- 3 tbs apple cider vinegar
- 1/2 tsp salt
- 3 egg whites, beaten
- 1 cup water
- 1/2 cup sugar
- 10 tbs Hoisin sauce
- 4 tsp oyster sauce
- 2 tsp red pepper flakes
Directions:
- Cut the flank steak against the grain and into 1/4" thin slices.
- In a large bowl, add beef, egg, salt and 2 tsp of cornstarch. Mix well into beef, cover and let marinate for 1 hour.
- Sauce time. In medium bowl, whisk together the water, sugar, ketchup, hoisin sauce, oyster sauce, soy sauce, sweet chili sauce, red pepper flakes and apple cider vinegar.
- Once beef is marinated, add 4 tbs of cornstarch to a large bowl and add beef. Discard any excess marinade.
- Heat a medium sized sauce pan with canola oil on medium high heat.
- With remaining cornstarch, toss beef one more time and shake off excess.
- Deep fry beef slices in small batches for 2-4 minutes, until golden brown. Drain on rack or in bowl with paper towels.
- Heat a large pan on high and use 2 tbs of oil from the beef frying pot.
- Add in the onion and bell pepper, cook until it starts caramelizing on the edges. (I cooked longer)
- Add in garlic and cook for 1 more minute. Remove veggies and put in the same bowl with the beef.
- In a super large pan, add Beijing beef sauce, cook on high until it thickens up.
- Add the beef and veggies and toss to coat.
- Serve immediately and obviously with some rice.
❤️🔥DAB❤️🔥
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