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Panda Express Beijing Beef
4.9 from 177 votes

Panda Express Beijing Beef

Panda Express Beijing Beef is a crispy fried flank steak coated in cornstarch and egg white, cooked in small batches for a deep golden crust, then tossed with a tangy, sweet, and spicy sauce made from ketchup, hoisin, soy, oyster, sweet chili sauces, sugar, vinegar, and red pepper flakes, combined with sautéed garlic, onions, and bell peppers.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 839 kcal
Course: Dinner
Cuisine: Chinese

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

    Cup of Yum
  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 finished marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
  5. 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).
  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 immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 839

% 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.