Connect with us

Main Course

Panda Express Beijing Beef

Start off with whisking a few egg whites in a bowl until they are nice and fluffy. Cut your beef into bite-size pieces, you can also use chicken and add them into the bowl with the egg whites. Add a few corn starch and some salt and then mix that well then set it aside to marinate for 30 minutes. While it’s marinating, get your sauce starting with hoisin sauce, ketchup, oyster sauce, sweet Thai chili sauce, a little bit of low sodium soy sauce, apple cider vinegar, a little bit of water, some sugar and red pepper flakes.

Mix that well and then set it aside. Take a big bowl and add a little bit of corn starch to that bowl and then add the marinated beef. Mix the meat very well with the corn starch, before frying your meat, hit it with some corn starch to give it that extra crispy exterior. The next thing you will do is fry your meat u until it is nice and crispy, they cook pretty fast so make sure you do not over fry your meat stripes. Once you are done frying add onions on an oiled skillet and some red peppers and let that cook until it starts to get nice and brown in the edges. Remove it and set it aside then add the sauce and let it simmer until it gets nice and thick.

Add the onions red peppers in and the meat back in the skillet. Increase the heat to medium-high and let it continues to cook until well coated, nice and thick. Serve with white rice and enjoy.

Ingredients;

  • 1 pound flank steak
  • 1 cup canola oil
  • 4 cloves garlic minced
  • 1 yellow onion sliced
  • 1 pieces red bell pepper cut into 1″
  • 1/4 cup cornstarch divided
  • 1/4 teaspoon salt
  • 3 egg whites beaten
  • 1 teaspoon cornstarch
  • 1/2 cup water
  • 1/4 cup sugar
  • 3 tablespoons ketchup
  • 6 tablespoons Hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons oyster sauce
  • 4 teaspoons sweet chili sauce
  • 1 teaspoons crushed red peppers
  • 2 tablespoons apple cider vinegar

Instructions;

  1. Cut the flank steak against the grain into thin 1/4 inch slices.
  2. In a medium sized bowl add the beef, egg, salt, and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
  3. To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar.
  4. After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef.
  5. Heat a small saucepan with the oil on medium-high.
  6. With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
  7. Fry the slices, in batches, until golden brown (2-3 minutes).
  8. Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
  9. Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
  10. Add the garlic in and continue to cook a few more seconds until fragrant.
  11. Remove the veggies and put them with the beef on a plate.
  12. Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
  13. Add the beef and vegetables into the sauce and toss to combine.
  14. Serve with white rice.
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like

Trending

Copyright © 2019 Kitchen Cookbook. All Rights Reserved.