I found a copycat recipe for their Beijing beef. I was not all that I had hoped. The sauce was really like a sweet and sour sauce and not at all what I was looking for. However I did get a technique from the recipe that was very helpful. The beef has a coating on it and this recipe seemed to get it. The beef was cut and marinated in egg, salt, water and cornstarch. then it was dredged in cornstarch and fried. the coating on the beef was good and it picked up the sauce like you want it to.
Now I just need to figure out the sauce.
Vegetables have always been easy and right.
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