Homemade Beijing Beef

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Ingredients

• Beef (top sirloin, rib eye, flank steak, round steak, or beef chuck)
• Garlic
• Ginger
• Salt
• Black pepper
• Egg
• Cornstarch
• Freshly squeezed orange juice
• Soy sauce
• Oyster sauce
• Beijing style sweet flour paste (or hoisin sauce)
• Chinese black vinegar (or balsamic vinegar)
• Brown sugar
• Honey
• Dark soy sauce
• Cornstarch
• Chili flakes
• Red bell pepper
• Sweet onion
• Oil

Instructions

1. Slice the beef into quarter-inch thick pieces. Grate garlic and ginger, then add to the beef along with salt, black pepper, egg, cornstarch, and freshly squeezed orange juice. Mix well and set aside for 10 minutes.
2. Prepare the sauce by combining soy sauce, oyster sauce, Beijing style sweet flour paste (or hoisin sauce), Chinese black vinegar (or balsamic vinegar), brown sugar, honey, dark soy sauce, cornstarch, chili flakes, and orange juice. Mix until well combined.
3. Coat the marinated beef with cornstarch, shaking off excess. Let it rest for 10 minutes.
4. Heat oil in a wok to 400°F and fry the beef in batches until crispy. Remove and set aside.
5. Remove excess oil from the wok, leaving 2 tbsp. Stir-fry bell pepper and onion for a minute, then remove.
6. Add the sauce to the wok and cook until thickened. Return beef, bell pepper, and onion to the wok, toss to coat.
7. Serve the homemade Beijing beef hot, ensuring each piece is coated with the flavorful sauce. Enjoy the perfect balance of sweet, savory, spicy, and sour flavors.

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