Ingredients

The following ingredients have 6 Servings
  • 8 oz flank steak 
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/2 medium-sized yellow onion, sliced
  • 1/2 medium-sized red bell pepper, cut into pieces
  • Salt and sugar to taste
  • 3 egg whites, beaten until fluffy 
  • 3 tablespoons corn starch 
  • Marinade
  • 4 tablespoons water
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 3 tablespoons Hoisin sauce
  • 1 tablespoon low sodium soy sauce 
  • 1 teaspoon oyster sauce or fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon apple cider vinegar

Instruction

  • Prepare the Marinade. In a bowl combine the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, and apple cider vinegar. 
  • In another bowl add the steak, cornstarch, and egg whites. Toss the steak to combine and let stand for 10 to 30 minutes. 
  • Meanwhile, dice the peppers and onions into 1 in cubes and set aside. 
  • In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic, and continue to stir-fry for 10 seconds. Add in the steak and continue cooking the steak for 3-4 minutes. Remove from wok.
  • Heat up wok over medium-high heat, pour in the Beijing Sauce. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
  • Serve with rice.