Beijing Beef Recipe

Ingredients for Beijing Beef

• Sirloin Steak
• 2 tablespoons cornstarch (1 tablespoon for beef, 1 tablespoon for sauce)
• Oil
• Egg
• Salt
• Water
• Sugar
• 1/4 cup hoisin sauce
• Ponzu Sauce
• White Vinegar
• Sambal Oelek
• 3 tablespoons vegetable oil
• 3 cloves minced garlic
• Fresh Ginger
• Red Bell Pepper
• Green Bell Pepper
• White Onion
• Toasted sesame seeds, for garnish

How to Make Beijing Beef

1. **Marinate the Beef:** In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons ponzu sauce (or dry sherry), 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 clove minced garlic. Add 1 lb thinly sliced beef strips to a sealable plastic bag. Pour marinade over beef, seal, and massage to coat. Marinate for at least 15 minutes (longer is better!).
2. **Prepare the Sauce:** In a small bowl, whisk together 1/4 cup hoisin sauce, 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil.
3. **Fry the Beef:** Drain the marinade from the beef. Toss the beef slices with 1 tablespoon cornstarch, shaking off any excess. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until very hot. Fry the beef in batches until golden brown and crispy. Remove from wok and set aside on a paper towel-lined plate.
4. **Stir-fry Vegetables:** Add 1 tablespoon oil to the wok. Add 2 cloves minced garlic and 1 tablespoon minced ginger; stir-fry for 10 seconds. Add 1 bell pepper (any color), sliced, and 1/2 cup thinly sliced onion. Stir-fry for 2 minutes until slightly softened.
5. **Combine and Serve:** Pour the sauce mixture into the wok, bringing to a boil and stirring until thickened. Add the cooked beef, tossing to coat evenly. Remove from heat and garnish with toasted sesame seeds. Serve immediately over rice.