Panda Express Bejing Beef

Ingredients

• 1.25 pounds beef, I used hanger but flank or skirt will also be great
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon coarse ground black pepper
• 3/4 cup corn starch
• 6 cloves garlic, finely chopped
• 1 small onion, cut into a medium dice
• 1 red bell pepper, cut into a medium dice
• Oil for frying
• Cooked white rice for serving
• 1/4 cup brown sugar
• 2 tablespoons soy
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup oyster sauce
• 2 tablespoons sriracha

Method

1. Slice beef into strips (against the grain of course) and put in a bowl with the soy, vinegar and pepper – mix and set aside
2. In another bowl combine sauce ingredients and set aside
3. Heat a couple inches of oil in a wok or pan to 350 degrees
4. Coat each slice of beef in the corn starch, shake off excess, then fry in the oil until golden brown – you'll need to do this in batches because too many pieces at a time will drop the oil temp. Then remove the pieces and set aside, repeat with the rest
5. When done, get rid of the oil, but add a couple tablespoons in the wok
6. Turn up to high and put in the onion & red pepper - stir fry 2 minutes, then add the garlic and stir until fragrant – about 30 seconds
7. Pour in the sauce, stir and simmer for a minute until bubbly and thickening then add the beef back in, mix well to coat with the sauce and heat through – you're done
8. Serve with rice