Step 1

Cut the beef into 1/4-inch- (0.5-cm-) thick slices. (Make sure to cut against the grain.) Transfer to a mixing bowl.

Step 2

Add the soy sauce, shaoxing wine, white pepper, and baking soda. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.

Step 3

Smash 7 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).

Step 4

Cut the onion and bell pepper into bite-sized pieces.

Step 5

In a small container, add all the ingredients for the sauce. Stir together until thoroughly combined.

Step 6

Take out the beef from the fridge. To that, add 1 egg white and gently massage it. Lightly coat the beef with cornstarch and set aside.

Step 7

Fill a wok (or pot) with enough oil and heat it to 180℃ (355℉). Once it reaches the temperature, carefully add the beef pieces. Fry for 2 to 3 minutes or until light golden brown. Do this in 2 batches and don't overcook it. Once the beef is done, drain on a wire rack.

Step 8

In a large wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, bell pepper, garlic, and ginger. Cook for 1 to 2 minutes or until the onion starts to soften.

Step 9

Add in the sauce and give it a good stir for 30 seconds or until the sauce is thickened. Add the beef in. Toss together until they’re nicely coated. Turn the heat off.

Step 10

To serve, divide the rice into serving bowls. Top with a generous amount of Beijing beef. Enjoy!