Panda Express Beijing Beef
User Reviews
4.9
177 reviews
Excellent
Panda Express Beijing Beef
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Panda Express Beijing Beef with bell peppers and onions, tossed in the wok with a tangy sweet and spicy sauce is a tasty spot-on copycat!
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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-inch pieces
- 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
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Instructions
- Cut the flank steak against the grain into thin 1/4 inch slices.
- In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
- 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.
- After the beef has finished marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
- Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
- With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
- Fry the slices, in batches, until golden brown (2-3 minutes).
- Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
- Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
- Add the garlic in and continue to cook a few more seconds until fragrant.
- Remove the veggies and put them with the beef on a plate.
- Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
- Add the beef and vegetables into the sauce and toss to combine.
- Serve immediately.
Nutrition Information
Show Details
Calories
839kcal
(42%)
Carbohydrates
41g
(14%)
Protein
29g
(58%)
Fat
63g
(97%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
Monounsaturated Fat
38g
Trans Fat
0.2g
Cholesterol
69mg
(23%)
Sodium
1021mg
(43%)
Potassium
568mg
(16%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
216IU
(4%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 63g | 97% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 1021mg | 43% |
| Potassium | 568mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
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