Recipe by ThatSouthernBelle
My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.
Top Review by marilyn_ritz
those of you who are complaining about the ketchup or sweet and sour taste instead of the authentic Panda Express type taste, you need only change the ketchup to hoisin sauce, or even do half of each. I add a bit of fresh grated ginger to mine too. This is a great base recipe - thanks for sharing!
- 453.59 g flank steak, sliced into thin strips
- 88.74 ml cornstarch, for dusting
- oil, for frying
- 1 egg
- 1.23 ml salt
- 29.58 ml water
- 14.79 ml cornstarch
- 59.16 ml water
- 59.16 ml sugar
- 44.37 ml ketchup
- 29.58 ml vinegar
- 1.23 ml crush chili pepper
- 9.85 ml cornstarch
- 4.92 ml garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium white onion, sliced
Directions See How It's Made
- Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
- While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
- When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
- Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
- Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.