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Add a photoOne of the most popular dishes at Panda Express is their Beijing Beef, and right now (2020) it's off the menu! So it's the perfect time to break out your wok and cook this better than Panda copycat recipe at home!
Who would have thought that crispy fried beef would be this good?! Apparently, the Panda Express chefs thought up a real winner, paired it with just the right vegetables, and made the perfect sweet and sour sauce to round out the trifecta of flavor perfection!
Ingredientes
- Panda Express Beijing Beef
- ▢ 1 lb flank steak (thin sliced, against the grain, into bite size chunks or strips)
- ▢ 1 cup peanut oil (or vegetable oil)
- ▢ ½ cup red bell pepper (cut into ½ inch squares)
- ▢ ½ cup yellow onion (or white onion - cut into ½ inch pieces)
- ▢ 1 Tbsp garlic (minced)
- ▢ 6 Tbsp cornstarch
- Beef Marinade
- ▢ 1 large egg (beaten)
- ▢ ¼ tsp salt
- ▢ 2 Tbsp water (cold)
- ▢ 1 Tbsp cornstarch
- Panda Express Beijing Sauce
- ▢ ½ cup water
- ▢ 1 Tbsp soy sauce
- ▢ 2 Tbsp apple cider vinegar
- ▢ 1 tsp crushed red pepper flakes
- ▢ ¼ cup sugar
- ▢ 3 Tbsp ketchup
- ▢ 3 Tbsp hoisin sauce
- ▢ 1 Tbsp oyster sauce
- ▢ 1 Tbsp sweet chili sauce
Direcciones
- Beef Marinade
- In a medium size mixing bowl, combine the marinade ingredients (beaten egg, salt, water, cornstarch). Add the sliced beef and mix until smooth. Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour.
- sliced beef being marinated before coating with cornstarch and being wok fried
- Beijing Beef Sauce
- In a small bowl, combine the Beijing Beef sauce ingredients (water, soy sauce, apple cider vinegar, crushed red pepper flakes, sugar, hoisin sauce, ketchup, oyster sauce, sweet chili sauce). Mix Beijing sauce until smooth, then set aside.
- beijing sauce ingredients mixed and ready for cooking
- Beijing Beef
- Heat your wok, large skillet or frying pan with oil at medium high heat. Place 6 tablespoons of cornstarch into a medium size bowl and coat marinated beef with cornstarch. Discard the remaining marinade.
- marinated beef being coated in cornstarch before adding to the heated oil in wok
- Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. Use tongs to turn the beef as needed, to brown all sides of the cut pieces.
- marinated beef strips being wok fried in oil
- Remove the cooked beef from the wok and transfer to a paper towel lined plate. Remove any debris in the cooking oil and increase the temperature to cook on high heat.
- wok fried beef set aside on paper towels before stir frying the sliced onions and red peppers
- Stir fry the sliced peppers and onions until they reach your desired level of tenderness, about 2-3 minutes. Add garlic and cook for 30 seconds, or until fragrant.
- onions and peppers in oil and garlic being stir fried in wok
- Transfer the cooked peppers and onions to the plate that the beef is set aside on.
- stir fried peppers and onions placed on the plate with the wok fried beef strips
- Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. This should take between 3-5 minutes.
- Once the sauce has thickened, return the beef and vegetables. Stir until well coated with the Beijing sauce and the beef is heated through. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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