Panda Express Copycat Beijing Beef
Crispy strips of beef tossed in an addictive sweet and spicy sauce with onions and peppers, this Panda Express Copycat Beijing Beef will become a dinner staple your family will love!
Servings 4
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 tsp salt
- 1 egg beaten
- 1/2 cup cornstarch
- 1 tbsp vegetable oil more for frying
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tbsps low-sodium soy sauce
- 2 tbsps ketchup
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsps sweet chili sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsps water
Instructions
- In a medium bowl, combine beef, salt, and egg, and mix well. Cover and set aside for 15 minutes.
- In a heavy-bottomed pot or dutch oven, heat about 1 inch of vegetable oil to 350F over medium high heat. When the beef is done marinating, coat the beef slices with cornstarch, remove any excess cornstarch, and fry in batches until golden brown. Transfer to a paper towel lined plate to drain excess oil.
- Heat vegetable oil in a large wok or skillet over high heat. Add garlic, onions, pepper, and cook for 2 minutes.
- In a medium bowl, whisk together soy sauce, ketchup, hoisin sauce, rice vinegar, sweet chili sauce, brown sugar, cornstarch, and water. Stir in the sauce mixture, stirring continuously, until the sauce has thickened.
- Return the cooked beef to the wok and toss to coat well. Serve immediately.
