Beijing Beef

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Ingredients:

• 1/2 lb. flank steak, thinly sliced

• 2 tbsp cornstarch

• 2 tbsp soy sauce

• 1/2 tsp salt

• 1/2 tsp red chili flakes

• 1/2 yellow onion, cubed

• 1/2 red bell pepper, cubed

• 1 tbsp chopped scallions

• vegetable oil, for frying

Sauce

• 2 tbsp vinegar

• 2 tbsp ketchup

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tsp red chili flakes

• 1/4 cup water

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Instructions:

1. In a small bowl, mix together sliced steak, corn starch, salt, and red chili flakes. Fry the steak, working in batches, on medium-low heat until crispy and cooked through (should only take about 30 seconds on each side as the steak is cut very thinly). Set the fried steak aside.

2. In a small bowl, mix together the sauce ingredients and set aside.

3. In a frying pan or wok, add about 1 tbsp of oil and saute the onions and bell peppers until slightly softened. Add the sauce and the fried steak to the pan. Coat all of the steak in the sauce, then turn off the heat.

4. Sprinkle with cut scallions and serve.