Slice the beef into ¼ of an inch thick pieces.

Thoroughly mix the beef with minced garlic, ginger, salt, ground black pepper, 1 medium-size egg, 2 tbsp of cornstarch, and 2 tbsp of freshly squeezed orange juice.

To make the Beijing beef sauce, combine all of the following ingredients thoroughly: 2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of tianmian sauce, 1 tbsp of Chinese black vinegar, ¼ cup of brown sugar, 1.5 tbsp of honey, 1 tsp of dark soy sauce, 1 tbsp of cornstarch, 1 tbsp red chili flakes, and ⅓ cup of orange juice.

Next, coat the beef with cornstarch. Spread some of the cornstarch in a container and put the beef slices in. Cover the beef with another layer of cornstarch and put on the lid. Then shake well.

Set the beef aside to rest for 10 minutes.

Heat 1 cup of oil in the wok to 400F, add the beef one by one, and fry over high heat for 1 minute per side or until both sides are golden brown.

Remove the beef to the side, use a sieve to skim all the cornstarch lumps, and continue to fry the next batch.

Once all the beef is done frying, pour most of the oil out and leave about 2 tbsp of oil in the wok.

Turn the heat to maximum and add the bell pepper and onion to the wok. Stir over high heat for a minute or 2.

Pour in the Beijing beef sauce. Stir over medium heat for a couple of minutes or until it is thickened.

Introduce the beef, bell pepper, and onion back to the wok. Toss thoroughly. Serve with white rice.