Savor the mouthwatering flavors of crispy marinated beef, sautéed bell peppers, and onions in a tangy sweet and spicy sauce. This Crispy Beijing Beef Stir-Fry is a delightful take on the classic dish with a healthier twist, perfect for a satisfying weeknight dinner.
In a medium bowl, mix the flank steak, egg whites, salt and 1 tablespoon cornstarch. Let it marinate for 30 minutes to 1 hour.
2
In a small bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar to make the sauce.
3
Heat a large pan on high heat, then add 1 tablespoon of canola oil.
4
Add onion and bell pepper to the pan and cook for 2-3 minutes, until they start caramelizing on the edges.
5
Add the minced garlic and cook until fragrant, about 30 seconds. Transfer the vegetables to a plate and set aside.
6
In the same pan, add the remaining 1 tablespoon of canola oil.
7
Coat the marinated beef in the remaining 3 tablespoons of cornstarch, shaking off any excess.
8
Fry the beef slices in the pan until golden brown and crispy, about 2-3 minutes per side. Add the cooked vegetables back into the pan.
9
Pour the sauce into the pan with beef and vegetables, stirring to combine. Cook for 3-5 minutes, or until the sauce thickens.
10
Serve immediately with your choice of rice or noodles.