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Ultimate Beijing Beef Recipe: Panda Express Copycat

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A delicious homemade rendition of the beloved Panda Express Beijing Beef, featuring tender flank steak and a sweet, spicy sauce.

Ingredients

Scale
  • 1 lb flank steak, cut into 1/4” strips
  • 1/4 tsp baking soda
  • 1 tsp white pepper
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 egg white, beaten
  • 3 cups neutral oil (for frying)
  • 1 red bell pepper, cut into 2” pieces
  • 1 small white onion, cut into 2” pieces
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock (or water)
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 3 tbsp oyster sauce
  • 1/4 cup sugar
  • 3 tbsp sriracha
  • 2 tbsp ketchup
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 2 tbsp distilled white vinegar

Instructions

  1. Tenderize the beef by combining flank steak, baking soda, white pepper, soy sauce, and 1 tbsp cornstarch in a medium bowl. Let it marinate for 15-30 minutes.
  2. Prep the vegetables by chopping the bell pepper and onion into 2-inch pieces and mincing the garlic.
  3. Heat the oil in a large skillet over medium-high heat until it reaches around 350°F.
  4. Fry the marinated beef strips in small batches until golden brown, about 3-5 minutes. Transfer to a paper towel-lined plate.
  5. Sauté the minced garlic for about 30 seconds, then add the bell pepper and onion, cooking for 3-4 minutes.
  6. Create the sauce by mixing chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, ketchup, and the remaining cornstarch together.
  7. Combine the fried beef back into the pan with vegetables, pour in the sauce, and cook for 2-3 minutes until glossy and bubbling.
  8. Add distilled white vinegar at the end for a tangy flavor boost.

Notes

Serve the dish over rice and garnish with sesame seeds and green onions. Store leftovers in an airtight container for up to three days.

Nutrition

Keywords: Beijing Beef, Panda Express, Chinese recipe, comfort food, beef stir fry

Find it online: https://basilboard.com/beijing-beef-panda-express-copycat-recipe-video/