Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. You may adjust salt, soy sauce, water, etc., to taste.Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic.
Bring it to a simmer or until it thickens. Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds.ĥ. Dish out, drained on paper towel and set aside.In a wok, heat up the oil over high heat. Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Prepare to deep-fry beef (in small batches). Shake off the excess cornstarch from beef slices. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.ģ. Marinate the beef for 15 minutes.In a seperate bowl, mix all the Beijing Sauce ingredients. Prepare the Marinade in a bowl and mix well.
Dish out and serve with hot steamed rice.ġ. Remove from wok.Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.Heat up enough oil over high heat. Set aside.Place cornstarch in a bag/bowl. Serve immediately.Prepare the Marinade in a bowl and mix well. Stir until well coated with the Beijing sauce and the beef is heated through.
Once the sauce has thickened, return the beef and vegetables. Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. stir fried peppers and onions placed on the plate with the wok fried beef strips. Transfer the cooked peppers and onions to the plate that the beef is set aside on. onions and peppers in oil and garlic being stir fried in wok. Add garlic and cook for 30 seconds, or until fragrant. View Menu Nutrition Details Nutrition Facts Serving Size: 5.60 oz. Stir fry the sliced peppers and onions until they reach your desired level of tenderness, about 2-3 minutes. Crispy beef, bell peppers and onions in a sweet-tangy sauce. wok fried beef set aside on paper towels before stir frying the sliced onions and red peppers. Remove any debris in the cooking oil and increase the temperature to cook on high heat. Remove the cooked beef from the wok and transfer to a paper towel lined plate. marinated beef strips being wok fried in oil. Use tongs to turn the beef as needed, to brown all sides of the cut pieces. Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. marinated beef being coated in cornstarch before adding to the heated oil in wok. Place 6 tablespoons of cornstarch into a medium size bowl and coat marinated beef with cornstarch. Heat your wok, large skillet or frying pan with oil at medium high heat. beijing sauce ingredients mixed and ready for cooking. Mix Beijing sauce until smooth, then set aside. In a small bowl, combine the Beijing Beef sauce ingredients (water, soy sauce, apple cider vinegar, crushed red pepper flakes, sugar, hoisin sauce, ketchup, oyster sauce, sweet chili sauce). sliced beef being marinated before coating with cornstarch and being wok fried. 
Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour. Add the sliced beef and mix until smooth.
In a medium size mixing bowl, combine the marinade ingredients (beaten egg, salt, water, cornstarch).
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