Beijing Beef

Step 1

In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.

Step 2

In another small bowl, combine all the sweet and sour sauce together.

Step 3

Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they're fully coated.

Step 4

Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.

Step 5

Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.

Step 6

Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.

Step 7

Transfer to a serving plate and serve immediately with rice or noodles.