Ingredients

The following ingredients have 4 Servings
  • 1 flank steak ((about 1 lbs / 450 g), cut against the grain to 1/8” (4-mm) slices (*Footnote 1))
  • 1 egg (, beaten)
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 1/2 teaspoon salt
  • 3 tablespoons Chinkiang vinegar ((*Footnote 2))
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 1 tablespoon dark soy sauce ((or soy sauce) (*Footnote 3))
  • 1 tablespoon homemade chili oil ((Optional))
  • 1 tablespoon Doubanjiang ((fermented chili bean paste) (*Footnote 4))
  • 1/2 cup beef stock ((or water))
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/3 cup cornstarch
  • 1/3 cup peanut oil ((or vegetable oil))
  • 1/4 white onion (, sliced)
  • 1 bell pepper (, thinly sliced (I used half red and half green))
  • 4 Chinese dried chili peppers
  • 1 tablespoon ginger (, minced)
  • 1 tablespoon garlic (, minced)
  • Roasted sesame seeds (for garnish (Optional))

Instruction