Beijing Beef Ingredients
Beef & Veggies: * 1.5 lbs (680g) chuck steak, thinly sliced against the grain * 1/2 medium onion, diced * 1/2 red bell pepper, diced * 1/2 yellow bell pepper, diced * Cornstarch for coating * Oil for deep frying Marinade: * 2 egg whites * 1 tsp garlic powder * 1 tsp kosher salt * 1 tsp black pepper * 1 tsp white pepper Sauce: * 1/2 cup (120ml) water * 1/4 cup (50g) sugar * 6 Tbsp (90g) hoisin sauce * 3 Tbsp (45g) ketchup * 1 Tbsp (15ml) soy sauce * 1 Tbsp (15ml) oyster sauce * 1.5 Tbsp (22ml) sweet chili sauce * 1 tsp crushed red pepper (optional) * 3 Tbsp (45ml) white vinegar Slurry: * 1 Tbsp (8g) cornstarch + 1 Tbsp (15ml) water Instructions 1. Marinate: Mix egg whites, garlic powder, salt, black and white pepper. Add beef and toss. Marinate 15–60 mins. 2. Prep Sauce: Mix all sauce ingredients in a bowl. Set aside. 3. Fry Beef: Coat beef in cornstarch. Deep-fry in 350°F (175°C) oil for 1–2 mins until golden. Drain. 4. Cook Veggies: In a hot wok, sauté onions...