Beijing Beef

Created By: The Pretty Little Chef

Ingredients:

• 1-1/2 lbs sirloin steak, sliced into thin strips
• 6 tablespoons cornstarch, for dusting
• oil, for frying

Marinade

• 1 egg
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 tablespoon cornstarch

Sauce

• 4 tablespoons water
• 4 tablespoons sugar
• 1 tablespoons ketchup
• 1 tablespoon Rooster Chili Sauce (I sometimes add more to give it more SPICE)
• 1 tablespoon of Soy Sauce
• 2 tablespoons vinegar
• 1/4 teaspoon crush chili pepper
• 2 teaspoons cornstarch

Vegetables

• 1 teaspoon garlic, minced
• 1 medium red bell pepper, diced (I'll use zucchini if the red bell peppers are not on sale)
• 1 medium green bell pepper, diced
• 1 medium white onion, sliced

Directions:

1. Cut beef into thin strips . In a bowl of seal-able bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.

2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

3. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

4. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.