Ingredients:

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or sherry
• 1 teaspoon sesame oil
• Salt and pepper to taste

For the Sauce:

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 2 tablespoons water
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)
• 1 teaspoon sesame oil

For the Stir-Fry:

• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 2 green onions, chopped (green part only)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

To Serve:

• Cooked rice or fried rice
• Crispy lettuce leaves for wrapping (optional)
• Sesame seeds for garnish

Instructions:

1. Marinate the Beef:

   • In a bowl, combine the sliced beef with cornstarch, soy sauce, rice wine, sesame oil, salt, and pepper. Mix well until the beef is evenly coated. Let it marinate for at least 15-30 minutes.

2. Prepare the Sauce:

   • In another bowl, mix together the hoisin sauce, soy sauce, oyster sauce, sugar, and water. Add the cornstarch slurry (cornstarch mixed with water) and sesame oil. Stir until well combined and set aside.

3. Stir-Fry the Vegetables:

   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   • Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
   • Add the red and yellow bell peppers, carrot, and bean sprouts. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp. Transfer the vegetables to a plate and set aside.

4. Cook the Beef:

   • In the same skillet, add the remaining 1 tablespoon of vegetable oil and increase the heat to high.
   • Add the marinated beef in a single layer, sautéing until browned and cooked through (about 3-5 minutes). Ensure not to crowd the pan; you may need to do this in batches.

5. Combine Everything:

   • Once the beef is cooked, return the stir-fried vegetables to the skillet with the beef. Pour the prepared sauce over the mixture, stirring until everything is evenly coated and the sauce has thickened (about 1-2 minutes).

6. Serve:

   • Serve the Peking Shredded Beef hot over cooked rice or fried rice. Optionally, provide crispy lettuce leaves for wrapping the beef and veggies.
   • Garnish with chopped green onions and sesame seeds for an added touch.

Tips:

• For the best flavor and tenderness, be sure to slice the beef against the grain.
• You can customize the vegetables based on your preference—feel free to add items like snap peas, mushrooms, or broccoli.
• To enhance the dish, consider adding diced water chestnuts for an extra crunch.

Enjoy your delicious homemade Peking Shredded Beef, bursting with flavors and textures!