The key to successful Chinese food stir frying, is to have everything ready before you start cooking.
- Slice beef into strips (against the grain of course) and put in a bowl with the soy, vinegar and pepper – mix and set aside
- In another bowl combine sauce ingredients and set aside
- Heat a couple inches of oil in a wok or pan to 350 degrees
- Coat each slice of beef in the corn starch, shake off excess, then fry in the oil until golden brown – you’ll need to do this in batches because too many pieces at a time will drop the oil temp. Then remove the pieces and set aside, repeat with the rest
- When done, gt rid if the oil, but add a couple tablespoons in the wok
- Turn up to high and put in the onion & red pepper - stir fry 2 minutes, then add the garlic and stir until fragrant – about 30 seconds
- Pour in the sauce, stir and simmer for a minute until bubbly and thickening then add the beef back in, mix well to coat with the sauce and heat through – you’re done
- Serve with rice
