Beijing Beef Panda Express (Print-Friendly Version)

Crispy steak meets vibrant peppers in a sweet-spicy tangy glaze. Takeout favorite recreated for your table.

# What You'll Need:

→ Beef and Marinade

01 - 454 g flank steak, sliced into 0.6 cm strips against the grain
02 - 1 large egg, beaten
03 - 2 teaspoons cornstarch
04 - 0.25 teaspoon salt
05 - 1 tablespoon cold water

→ Coating and Frying

06 - 4 to 6 tablespoons cornstarch
07 - 237 ml vegetable oil

→ Vegetables and Aromatics

08 - 1 red bell pepper, cut into 1.3 cm pieces
09 - 1 yellow onion, cut into 1.3 cm pieces
10 - 4 cloves garlic, minced

→ Sauce

11 - 59 ml water
12 - 2 tablespoons honey or granulated sugar
13 - 3 tablespoons ketchup
14 - 69 g hoisin sauce
15 - 1 tablespoon soy sauce
16 - 1 teaspoon oyster sauce
17 - 1.5 tablespoons sweet chili sauce
18 - 2 tablespoons rice wine vinegar
19 - 1.5 teaspoons red pepper flakes
20 - 2 teaspoons cornstarch

# How to Make It:

01 - In a large bowl, whisk together the egg, 2 teaspoons cornstarch, salt, and cold water. Add the sliced beef and mix thoroughly to ensure even coating. Cover and refrigerate for 30 minutes.
02 - In a separate bowl, whisk together water, honey or sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, rice wine vinegar, red pepper flakes, and 2 teaspoons cornstarch until fully combined. Set aside.
03 - After marinating, dredge the beef slices in 4 to 6 tablespoons cornstarch, ensuring all pieces are generously coated.
04 - Heat vegetable oil in a large wok over medium-high heat. Fry the beef in batches until both sides are golden and crisp. Remove fried beef and drain excess oil.
05 - Pour off most of the oil, leaving about 1 tablespoon in the wok. Sauté the onion, bell pepper, and minced garlic over medium heat for three to four minutes until slightly tender.
06 - Add the prepared sauce to the wok with sautéed vegetables. Stir continuously and bring to a gentle simmer. Cook for two to three minutes, allowing the sauce to thicken.
07 - Return the fried beef to the wok and toss until evenly coated with sauce and vegetables. Remove from heat and serve immediately while hot.

# Additional Tips:

01 - Slice the beef against the grain for a tender texture and ensure oil is sufficiently hot for a crisp coating.

Return