- 1.5 lbs of beef chuck steak
- 1 egg
- salt & pepper
- 1 Tbsp cornstarch
- 1/2 cup water
- 1/4 cup sugar
- 2 Tbsp ketchup
- 4 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2 Tbsp white vinegar
- 1/2 Tbsp of crushed red peppers
- 1 Tbsp sweet chili sauce
- 2 egg whites
- 2 cups corn starch
- 1 white onion
- 2 cloves garlic
- 2 cups cooking oil (enough to submerge the beef
- First, slice beef in thin strips. Place the beef in a bowl and add salt, pepper, egg, and cornstarch. Mix beef with the marinade evenly and set it aside in the fridge while you make Beijing sauce.
- For the Beijing sauce, in a bowl combine water, sugar, ketchup, hoisin sauce, oyster sauce, vinegar, crushed red peppers, and sweet chili sauce. Mix it together.
- Chop the onion into slices and mince the garlic, and set aside.
- Take the marinated beef out of the fridge and add 2 egg whites. Mix the egg whites with the beef and coat the beef with cornstarch (~2 cups). Ensure that every side of the beef chunk is coated evenly.
- Heat the oil on medium heat in the wok. Once the oil is hot, fry the beef for 4-5 minutes on medium heat and let it cool.
- Fry the beef again 2-3 minutes on high heat to double fry and then remove the beef from the heat.
- On a clean wok, add 1 Tbsp of oil.
- Sauté the onion and garlic until fragrant (about 1-2 minutes) before adding the Beijing sauce mixture on to the wok.
- Lastly, add the bell pepper and fried beef, and then stir for 1-2 minutes. Serve and enjoy.