Panda Express Beijing Beef
User Reviews
4.9
Panda Express Beijing Beef
Description
This recipe recreates the popular Panda Express Beijing Beef dish starting with thinly sliced flank steak marinated in egg white, salt, and cornstarch. The marinade tenderizes and helps the batter adhere to the beef slices. After marinating for up to an hour, the beef is coated again with cornstarch and fried in hot oil in small batches to achieve a crispy texture.
While frying, a sauce is prepared by whisking together water, sugar, ketchup, hoisin sauce, low sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. After frying, the beef is stir-fried with minced garlic, sliced onions, and red bell peppers, then coated with the prepared sauce over high heat to glaze evenly.
The beef is characterized by a balanced flavor of sweet, tangy, and spicy notes with a crispy exterior and tender interior. This makes it a flavorful entrée served well with steamed rice or vegetables. Frying in small batches ensures a consistent texture without overcrowding the oil.
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 beaten, white
- 1 teaspoon cornstarch
- 1/2 cup water
- 1/4 cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon soy sauce low sodium
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoons crushed red pepper
- 2 tablespoons apple cider vinegar
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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