Ingredients for Beijing Beef Recipe Like Panda Express
- Flank Steak
- 6 tablespoons cornstarch for coating, 1 tablespoon cornstarch for sauce thickening
- Vegetable oil for deep frying
- Egg
- Salt
- Water
- Garlic Cloves
- 1/4 cup thinly sliced shallots
- Chili Peppers
- Sugar
- Ketchup
- Vinegar
- Chili Sauce
- Hoisin Sauce
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How to Make Beijing Beef Recipe Like Panda Express
- Cut 1 lb beef sirloin into thin strips against the grain.
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 clove minced garlic. Add beef strips, toss to coat, and refrigerate for at least 15 minutes.
- In a saucepan, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup rice wine vinegar, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, and 1/2 cup beef broth. Bring to a boil.
- Reduce heat and stir in 1 tablespoon cornstarch until the sauce thickens and simmers.
- Coat beef strips with 6 tablespoons cornstarch, shaking off any excess.
- Heat about 1 inch of vegetable oil in a wok or large skillet over medium-high heat. Carefully add beef strips in batches and deep fry until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Reserve 2 tablespoons of oil in the wok.
- Add 2 cloves minced garlic and 1/4 cup thinly sliced shallots to the wok with the reserved oil. Stir-fry for 30 seconds until fragrant.
- Add the cooked beef to the wok and stir to combine.
- Pour the prepared sauce over the beef and bring to a boil, stirring constantly.
- Stir-fry for 1 minute until the sauce is heated through and coats the beef. Serve immediately with your favorite sides (e.g., rice, noodles).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
109g
Fat
33g
Carbs
20g
