Created by Northwestgal on January 18, 2020
Step 1: Using a sharp knife, cut the beef against the grain into 1/4-inch thick slices.
Step 2: For the Marinade - In a medium size mixing bowl stir together the eggs, cornstarch, salt and white pepper. Add beef stips and toss until well coated. Let marinate in fridge for 30 to 60 minutes.
Step 3: For the Beijing Sauce - in a small bowl whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, chili sauce, red pepper flakes and vinegar; set sauce aside.
Step 4: Add the 3 Tbsp cornstarch to a large bowl. Remove beef from marinade (discarding the marinade), and place marinated beef into the bowl and toss until beef is lightly dusted with cornstarch.
Step 5: Heat oil in a wok or large skillet. Shake beef strips to remove extra cornstarch. Add beef to the hot oil and sauté 2 to 3 minutes or until beef is done and well browned. Transfer beef to a plate, and set it aside.
Step 6: Add onion and bell pepper to the wok (and add a tablespoon or so of vegetable oil if needed to prevent sticking), and sauté vegetables for 2 to 3 minutes or until soft and edges begin to caramelize. Add garlic to the wok, and continue to cook until fragrant, about 30 to 60 seconds. Transfer vegetables to the plate with the cooked beef).
Step 7: Pour the Beijing Sauce into the wok and cook, stirring frequently, on High heat until sauce thickens, about 3 to 5 minutes.
Step 8: Add cooked beef and cooked vegetables to the wok, and toss with the Beijing Sauce until well combined.
Step 9: Serve immediately.