Panda Express' Beijing Beef Copycat

photo by Ivansocal




- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb flank steak, sliced into thin strips
- 6 tablespoons cornstarch, for dusting
- oil, for frying
-
Marinade
- 1 egg
- 1⁄4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cornstarch
-
Sauce
- 4 tablespoons water
- 4 tablespoons sugar
- 3 tablespoons ketchup
- 2 tablespoons vinegar
- 1⁄4 teaspoon crush chili pepper
- 2 teaspoons cornstarch
-
Vegetables
- 1 teaspoon garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium white onion, sliced
directions
- 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.
Reviews
-
Used hoisin for half the ketchup and added more hot peppers. The sauce tasted very good and I would use it again. However, I found that the meat got really crispy when fried, but the second I added it to the sauce (just before serving) the meat went limp and had an unpleasantly mealy cornstarch texture. Next time I would just stir fry the meat quickly in a little oil and not bother with the egg/cornstarch thing.
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I have made this twice. The first time I followed the instructions as is and the second time I used soy sauce as suggested. My family overwhelmingly prefered the soy sauce. Since I always order Beijing Beef at PE I have to say this is not exact but very good anyway. All my Picky Eaters loved it (w/soy sauce). I will make this again. Thanks for posting.
see 15 more reviews
Tweaks
-
Definitely a tasty recipe and very close to the Panda with a little tweaking. Substitute hoisin sauce for the ketchup and increase the red pepper flakes to 1 1/2 tsp. I also cook the peppers a little longer so they aren't quite as crunchy and cook the beef a little longer to keep the crispiness after everything gets combined.