Instructions

• Partially freeze the 1–1 ¼ pounds flank steak for 20–30 minutes so it firms up, then slice against the grain into thin 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 beef. Gently toss until all strips are evenly coated. Set aside.
• Seed and chop 1 large red bell pepper into 1-inch pieces and chop 1 cup onion into 1-inch pieces. Chop ¼ cup scallions and set aside for garnish.
• In a medium bowl or measuring pitcher, combine 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. Stir until well mixed and set the sauce aside.
• Heat a wok or large sauté pan over medium-high heat. Add ½ cup vegetable oil and heat until shimmering and hot but not smoking. Place a large plate nearby to hold the cooked beef.
• Working in four small batches to avoid crowding, carefully add about ¼ of the coated beef strips to the hot oil. Stir and move the strips with tongs so they cook evenly. Fry each batch 1–3 minutes, until browned and cooked through, then transfer to the holding plate. Repeat until all beef is fried.
• Carefully pour off most of the remaining oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat if needed.
• Add the chopped onion and bell pepper to the wok and stir-fry 1–2 minutes, until they begin to soften but remain crisp.
• Return the fried beef to the wok, pour in the prepared sauce, and toss to combine. Stir-fry everything together 2–3 minutes, until the sauce is heated through and coats the beef and vegetables.
• Remove from heat, sprinkle with the chopped scallions, and serve warm.