Beijing Beef

Ingredients

• 1.1 lb (500 g) beef steak (flank, striploin, etc.)
• 7 cloves garlic
• 2 tsp (8 g) grated ginger
• 1/2 yellow onion
• 1 red bell pepper
• 1 egg
• 1 cup cornstarch, to coat
• 2 tbsp neutral oil, plus more for frying
• 4 cups hot cooked rice (about 1 cup per serving)

Marinade

• 1/2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water)
• 1/2 tsp white pepper (or black pepper)
• 1/2 tsp baking soda

Beijing beef sauce

• 1/2 tbsp soy sauce
• 2.5 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1 tbsp white vinegar
• 1 tbsp Chinese black vinegar (or white/balsamic vinegar)
• 1 tbsp Shaoxing wine
• 2 tbsp ketchup
• 1.5 tbsp sugar
• 1 tbsp sambal (or sriracha)
• 7 tbsp water
• 1 tbsp cornstarch
• Small pinch of MSG (optional)

Directions

• Cut the beef into 1/4-inch-thick bite-size slices against the grain. Add the marinade (soy sauce, Shaoxing wine, white pepper, baking soda), massage well, cover, and marinate 10 minutes.
• Mince the garlic, grate the ginger, and dice the onion and red bell pepper. Whisk all the sauce ingredients together.
• Add the egg white to the beef and gently massage, then toss the beef in the cornstarch until lightly coated, shaking off excess.
• Fill a wok with oil and heat to 180C (355F). Fry the beef in 2 batches for 2-3 minutes until light golden brown, then drain on a wire rack.
• Leave about 2 tbsp oil in the wok. Stir-fry the garlic and ginger until fragrant, then add the onion and bell pepper and stir-fry 1-2 minutes, keeping them crisp.
• Pour in the sauce and simmer until thick and glossy. Add the fried beef and toss quickly to coat. Serve over hot rice.

A better-than-takeout Panda Express copycat (3-4 servings). From Aaron and Claire on Instagram; full recipe: https://aaronandclaire.com/panda-express-beijing-beef/