Ingredients

The following ingredients have 4 Servings
  • 1½ pounds New Zealand grass-fed flank steak (sliced 1/8” thick against the grain)
  • 1 egg (beaten)
  • ½ tsp salt
  • ½ cup water
  • 2½ tbsp rice wine vinegar
  • 2½ tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 1½ tbsp spicy fermented bean paste
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp cornstarch
  • ¼ cup vegetable oil (divided)
  • ¼ small yellow onion (thinly sliced)
  • 1 red bell pepper (seeded and thinly sliced)
  • 5 dried Chinese chile peppers
  • 2 tsp minced ginger
  • 2 garlic cloves (minced)
  • 1½ tsp toasted sesame seeds (for garnish)

Instruction

  • Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
  • Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
  • Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
  • Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
  • Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
  • Add ginger and garlic and stir together until evenly distributed.
  • Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
  • Add beef back to skillet and toss together until evenly coated.
  • Remove skillet from heat, top with toasted sesame seeds and serve.