Beijing Beef (Better Than Panda Express)

Slice beef into 1/4-inch pieces. In a bowl, mix garlic, ginger, salt, black pepper, egg, cornstarch, and orange juice into the beef until well combined. Let it rest for 10 minutes.

While the beef rests, whisk together soy sauce, oyster sauce, Tianmianjiang, Chinese black vinegar, brown sugar, honey, dark soy sauce, cornstarch, chili flakes, and orange juice until smooth. Set the sauce aside.

Spread cornstarch in a shallow container. Add the beef, cover with more of the coating, and shake or toss until every piece is well coated. Let it rest for 10 minutes so the starch adheres.

Heat oil in a wok to 400°F. Fry the beef in batches, adding the pieces in a consistent order so you can flip them in the same order later. Fry for about 1 minute per side, until crisp and browned, then transfer to a plate.

Pour off most of the oil, leaving about 2 tablespoons in the wok. Turn the heat to high, then stir-fry onion and red bell pepper for 1 to 2 minutes. Remove them to the side.

Pour the sauce into the wok and cook over medium heat for a couple of minutes, or until thickened.

Return the beef, onion, and bell pepper to the wok and toss until everything is evenly coated. Serve immediately.