Recipe Index

Ingredients

• Beef:
• 1 lb flank steak, cut into 1/4" strips against the grain
• 1/4 tsp baking soda
• 1 tsp white pepper
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 egg white, beaten
• 3 cups neutral oil, for frying
• Vegetables:
• 1 red bell pepper, cut into 2" pieces
• 1 small white onion, cut into 2" pieces
• 2 cloves garlic, minced
• Sauce:
• 1/2 cup chicken stock, or 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
• Cornstarch Slurry:
• 2 tbsp cornstarch
• 1/4 cup water
• 2 tbsp distilled white vinegar

Method

1. Toss the sliced flank steak with the baking soda, white pepper, soy sauce, cornstarch and beaten egg white and refrigerate it for 30 minutes.
2. Stir the chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha and ketchup together in a small bowl for the sauce, and mix the cornstarch and water in a separate small bowl for the slurry.
3. Spread cornstarch on a tray and dredge the marinated beef in it until fully coated, shaking off the excess.
4. Heat the oil in a wok over medium-high heat to 350°F and fry the beef for 3 to 4 minutes until golden brown. Lift it out with a mesh strainer to a towel-lined plate and turn off the heat.
5. Pour off all but 2 tablespoons of the oil, return the wok to medium-high heat, and stir-fry the garlic for 30 seconds, then the onion and red bell pepper for 1 to 2 minutes until slightly charred. Return the beef, pour in the sauce, and toss for a minute until combined.
6. Add the vinegar, then the cornstarch slurry, and stir for about a minute until the sauce has thickened and coats the beef and vegetables. Serve the beef over rice.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data