Categories: Asian

Ingredients

• Beef
• 1 pound flank or top sirloin steak sliced thinly against the grain*
• 1/2 cup cornstarch
• 1/2 cup oil
• Vegetables
• 1 tablespoon oil
• 1 bell pepper, sliced into thin strips
• 1 medium onion, julienned
• Sauce
• 1 cup sodium-reduced soy sauce
• 1 cup dark brown sugar, packed
• 3 garlic cloves, minced
• 2 cups water
• 1 tablespoon rice wine vinegar
• 1 tablespoon white vinegar
• 1/2-1 teaspoon red pepper flakes

Directions

1. Beef

2. Place the thinly sliced beef and cornstarch in a gallon-sized ziplock bag and shake until all of the beef strips are coated. Remove the beef from the bag and shake off excess cornstarch. Set aside.
3. Place the oil in a wok or smaller skillet and heat until it reaches 375 degrees F.
4. Working in small batches, place the beef into the oil and fry 1-2 minutes on each side. Remove the beef from the oil and place onto a paper towel-lined plate. Repeat until all of the beef has been fried.

5. Vegetables

6. Place the oil, bell pepper, and onion into a wok or a larger skillet and saute until tender.

7. Sauce

8. Whisk together the soy sauce, brown sugar, garlic, water, rice wine vinegar, red pepper flakes, and white vinegar together and place into the same wok or skillet as the vegetables. Simmer for 10 minutes or until the sauce is starting to thicken.
9. Place the crispy beef into the wok or skillet and simmer for 10 minutes or until the beef is warm and the sauce has thickened.

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