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Beijing Beef 🥩 Serves: 4 Prep time: 30 min Cook time: 20 min Ingredients: - 800g (1¾ lb) beef strips (beef fillet or any tender beef strips will work) - 2 tbsp Shaoxing cooking wine - 2 tbsp soy sauce - 1 red capsicum, diced - 1 brown onion, diced - 3 cloves garlic, finely diced - 3 tbsp oyster sauce - 2 tbsp black vinegar - 3 tbsp tomato sauce (ketchup) - 3 tsp sambal (chilli paste) - 200g (7 oz) cornflour (cornstarch) - 400ml (14 fl oz) beef tallow or neutral-flavoured oil - rice, to serve Method: 1. To marinate the beef, in a bowl mix the beef strips with the Shaoxing cooking wine and soy sauce. Stir well and set aside to marinate for 30 minutes to 1 hour. 2. In a small bowl, mix together the oyster sauce, black vinegar, tomato sauce, and sambal. Set aside. 3. Prep your ingredients - ensure all the vegetables are chopped and ready to go, and that the sauce is prepared. Cook your rice and keep it warm, as this dish comes together quickly once you start cooking. 4. Heat the oil in a wok to 180°C (350°F). Dust the marinated beef strips in cornflour, shaking off any excess. Fry the beef in batches for a few minutes until crispy. Remove the beef from the oil and set it aside. Drain 99% of the oil from the wok (you can store it in an airtight container in the fridge for future use). 5. Return the wok to high heat and add the diced onion and capsicum. Sauté for 2-3 minutes until they just start to soften. Add the diced garlic and toss everything well. 6. Add the crispy beef back into the wok, followed by the prepared sauce. Stir-fry everything over high heat for 2-3 minutes, ensuring the beef is well coated. 7. Serve the beef hot with steamed rice and wok-fried greens. Enjoy!

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