Beijing Beef

500 g flank steak
1 cup rice bran oil
4 cloves garlic minced
1 yellow onion sliced
1 pieces orange bell pepper, cut in 2 cm
¼ cup cornflour, divided
½ tsp SIDS CRAZY SALT
3 egg whites beaten
1 tsp cornflour
½ cup water
¼ cup sugar
3 tbsp Tuimato Sauce
6 tbsp Hoisin sauce
1 tbsp GF soy sauce
2 tsp oyster sauce
4 tsp sweet chilli sauce
1 tsp chilli flakes
3 tbsp SIDS RASPBERRY VINEGAR

Cut the flank steak against the grain into thin 6 mm slices.
In a medium sized bowl add the beef, egg, SIDS CRAZY SALT and 1 teaspoon cornflour to marinate for 30-60 minutes.
To make the Beijing Beef Sauce, in a small bowl whisk together the water, sugar, Tuimato Sauce, hoisin sauce, soy sauce, oyster sauce, sweet chilli sauce, chilli flakes and SIDS RASPBERRY VINEGAR.
After the beef has finishing marinating add 2 tablespoons cornflour to a bowl, add the marinated beef. (discard the extra marinade)
Heat a small saucepan with the oil on medium-high.
With the remaining cornflour, toss the beef one last time and shake off any excess.
Fry the slices, in batches, until golden brown. (2-3 minutes)
Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
Add the garlic in and continue to cook a few more seconds until fragrant.
Remove the veggies and put them with the beef on a plate.
Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes. Add the beef and vegetables into the sauce and toss to combine.
Serve immediately with rice or noodles.