You can also change your beef to chicken :) totally up to you as long you follow the exact method;
8 oz flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
2 tablespoons oil
2 cloves garlic, minced
1/2 medium yellow onion, sliced
1/2 medium red bell pepper, cut into pieces
Cornstarch, to dust beef for deep-frying
Salt and sugar to taste
1 egg, beaten
1/2 tsp cornstarch
A dash of ground white pepper
1/2 tsp salt
4 tablespoon water
2 tablespoon sugar
1 1/2 tablespoon ketchup
3 tablespoon hoisin sauce
2 tablespoon light soy sauce
1 teaspoon oyster sauce
2 teaspoon sweet chili sauce
1-2 teaspoon crushed chili peppers
1 tablespoon apple cider vinegar
1. Prepare the marinade in a bowl and mix well. Marinate the beef for 15 minutes. In separate bowl, mix all the Beijing sauce ingredients and set aside.
2. Place cornstarch in a bowl. Toss marinate beef in cornstarch, coat well and set aside in the refrigerator.
3. Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches:. Drop in the beef slices and deep fry for 1-2 mins or until light golden brown. Dish out, drained on paper towel and set aside.