Ingredients:

  • 1 lb Flank steak, sliced into thin strips
  • 1/2 cup Cornstarch
  • 1 tbsp Soy sauce
  • 1 tsp Shaoxing wine
  • 1 cup Neutral oil (for frying)
  • 1/4 cup Sweet chili sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Sriracha or chili garlic paste
  • 1/2 tsp Toasted sesame oil
  • 1 large Red bell pepper, cut into 1-inch squares
  • 1 medium Yellow onion, cut into 1-inch chunks
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated

Instructions:

  1. Pat beef dry and marinate with 1 tbsp soy sauce and Shaoxing wine. Toss thoroughly in cornstarch, shaking off excess.
  2. Heat oil to 375°F. Fry beef in three batches for 2-3 minutes until deep golden brown. Drain on a wire rack.
  3. Whisk sweet chili sauce, oyster sauce, 1 tbsp soy sauce, rice vinegar, chili paste, and sesame oil in a small bowl.
  4. Drain wok oil, leaving 1 tbsp. Sauté peppers and onions on high heat for 60 seconds. Add garlic and ginger.
  5. Add the sauce mixture to the wok. Once bubbling, toss in the fried beef until coated and serve immediately.