Beijing Beef

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, select, raw

  2 lb or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Cooking wine

  Alcoholic beverage

  4 tbsp or 59g

• Corn Starch

  Compliments

  2 tbsp or 20g

• Baking soda

  Leavening agents

  1 ½ tsp or 7g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

• Soy sauce

  Low sodium, Shoyu

  2 ½ tbsp or 40g

• Sugar

  White, granulated sugar

  2 ½ tbsp or 32g

• Ketchup

  3 tbsp or 45g

• Rice wine vinegar

  2 tbsp or 30g

• Pepper

  Spices, black

  1 tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 clove or 15g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Ginger root

  Raw

  1 ½ tbsp or 9g

Directions

1. Marinate beef with corn starch, baking soda, egg white, and Chinese cooking wine. Season with some salt and black pepper. Set it aside for at least 10 minutes.
2. Mix oyster sauce, soy sauce, black pepper, ketchup, rice vinegar, and sugar separately.
3. In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add the beef and fry it for 2-3 minutes or until brown. Once the meat is brown, set aside.
4. In a pan, drizzle in oil and turn the heat to medium-high.
5. Statue together garlic, onion, sliced ginger, and red pepper for 2-3 minutes.
6. Add in the sauce and mix for 30 seconds – 1 minute.
7. Add back in the beef and saute together on high heat for 1 – 2 minutes.
8. https://tiffycooks.com/beijing-beef-tender-beef/