Instructions

• Partially freeze 1–1¼ pounds flank steak for 20–30 minutes to firm it, then slice thinly against the grain into strips about 2–3 inches long. Place the strips in a large bowl.
• Add 1 large egg, ¼ cup cornstarch, and ½ teaspoon salt to the bowl with the beef. Gently toss until every strip is evenly coated. Set aside.
• Seed and chop 1 large red bell pepper into 1-inch pieces. Cut onion into 1-inch pieces until you have 1 cup. Chop ¼ cup scallions for garnish and set aside.
• In a medium bowl or measuring cup, whisk together ¼ cup ketchup, ¼ cup hoisin sauce, ¼ cup sweet chili sauce, 2 tablespoons soy sauce, 3–4 cloves minced garlic, and ½–1 teaspoon crushed red pepper. Set the sauce mixture aside.
• Heat a wok or large sauté pan over medium-high heat. Add ½ cup vegetable oil and heat until the oil is shimmering and hot (but not smoking). Place a plate lined with paper towels nearby to hold cooked beef.
• Fry the beef in 3–4 batches to avoid overcrowding: carefully add about one quarter of the coated beef strips to the hot oil, use tongs to move them, and stir-fry 1–3 minutes until browned and cooked through. Transfer each batch to the lined plate as it finishes.
• Carefully pour off most of the remaining oil from the wok, leaving about 1 tablespoon of oil in the pan.
• Add the onion and bell pepper to the wok and stir-fry 1–2 minutes, until the vegetables are slightly softened but still crisp.
• Return all the fried beef to the wok, pour in the prepared sauce, and toss to combine. Stir-fry 2–3 minutes more, until the sauce thickens slightly and coats the beef and vegetables.
• Remove from heat, sprinkle with the ¼ cup chopped scallions, and serve warm over fried rice or white rice.