Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • Vegetable oil, for frying (at least 3 cups / 700 ml)
  • 1/4 cup (60ml) soy sauce, low sodium
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ketchup
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 yellow onion, cut into 1-inch pieces

Instructions:

  1. Combine cornstarch, flour, baking powder, salt, and pepper in a bowl. Toss the sliced beef in the mixture until evenly coated. Dip beef in beaten egg.
  2. Whisk together soy sauce, rice vinegar, sugar, ketchup, hoisin sauce, water, cornstarch, ginger, garlic powder, and red pepper flakes (if using) in a separate bowl. Set aside.
  3. Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry the beef in batches until golden brown and crispy (about 2-3 minutes per batch). Remove with a slotted spoon and drain on paper towels. Keep warm.
  4. In the same skillet, add bell pepper and onion. Sauté over medium-high heat until slightly softened (about 2-3 minutes).
  5. Pour the sauce into the skillet with the vegetables. Bring to a simmer and cook until the sauce thickens slightly (about 1-2 minutes).
  6. Add the fried beef to the skillet and toss to coat completely in the sauce.
  7. Serve immediately over rice. Garnish with extra red pepper flakes, if desired.