Beijing Beef Panda Express
This Beijing Beef Panda Express is a delightful stir-fry with crispy beef and vibrant veggies in a luscious sauce!
Equipment
- Large Skillet or Wok
- Mixing bowls
- Cutting board and knife
- Tongs
- Measuring cups and spoons
Ingredients
For the Beef:
- 1.5 pounds flank steak sliced against the grain
- 1 large egg
- 0.5 cup cornstarch
- 2 teaspoons salt
For the Sauce:
- 0.5 cup ketchup
- 0.5 cup hoisin sauce
- 0.5 cup sweet chili sauce
- 2 tablespoons soy sauce
- 3-4 cloves garlic minced
- 1 teaspoon crushed red pepper
For Cooking:
- 0.5 cup vegetable oil for frying
- 1 large red bell pepper seeded and chopped
- 1 cup onion chopped
- 0.5 cup scallions for garnish
Instructions
Instructions:
- Start by slicing the flank steak against the grain into thin strips. Place the beef in a mixing bowl and add the egg, cornstarch, and salt. Mix well and let it marinate for about 15 minutes.
- In another bowl, combine the ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper. Whisk until smooth and well combined.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the marinated flank steak and fry in batches until golden brown and crispy, about 3-5 minutes.
- In the same skillet, add the chopped red bell pepper and onion. Stir-fry for about 3-4 minutes until tender yet crisp.
- Return the fried beef to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and sprinkle with chopped scallions. Serve over rice or noodles.
Notes
- For a vegetarian option, substitute flank steak with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fry beef in smaller batches to avoid steaming instead of frying.