Instructions:
step 1 In a bowl, toss beef strips with cornstarch, flour, salt, and pepper until well coated.
step 2 Heat oil in a wok or deep skillet over medium-high heat. Fry the beef in batches until crispy and browned, about 2-3 minutes per batch. Drain on paper towels.
step 3 In a separate pan or clean wok, heat a tablespoon of oil and sauté garlic, ginger, and sliced bell peppers for 2-3 minutes until slightly tender.
step 4 In a small bowl, whisk together all the sauce ingredients.
step 5 Pour the sauce into the pan with the peppers and simmer for 2-3 minutes until slightly thickened.
step 6 Add the crispy beef to the pan and toss everything together until the beef is well coated with the sauce.
step 7 Garnish with sliced green onions and serve hot with steamed rice or noodles.
Storage and Reheating Tips:
Store leftover crispy beef in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet to maintain crispiness—avoid microwaving, as it can make the beef soggy.
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