Panda Express Beijing Beef Copycat
Copycat recipe for Beijing beef from Panda Express - tender and crispy beef, peppers and onions, in a spicy, sweet and tangy garlic sauce
Ingredients
For the stir fry:
- 1 1/2 lbs flank steak thinly sliced against the grain
- 1 red bell pepper sliced
- 1 onion sliced
- 6 garlic cloves sliced
- 4 scallions sliced into 2 inch pieces
- cornstarch
- canola oil for frying
For the marinade:
- 1 large egg beaten
- 2 tsp cornstarch
- 1/2 tsp salt
- 1 tbsp water
For the sauce:
- 1/4 cup water
- 2 tbsp honey
- 3 tbsp ketchup
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 1/2 tbsp sweet chili sauce
- 2 tbsp rice vinegar
- 1 1/2 tsp red pepper flakes
- 2 tsp cornstarch
Instructions
- Combine the marinade ingredients with the sliced steak and refrigerate for 30 minutes. Combine all of the sauce ingredients and stir well.
- Heat 1 tbsp oil in a wok or skillet over high heat and wait until it is smoking. Add the scallions and very briefly stir fry them until they have some black spots. Move to a plate with a slotted spoon. Add the onions and do the same with them. You don't want them to cook very much, just get slightly tender and charred. Add another tbsp of oil and do the peppers next. Move to the plate.
- Heat a few more tbsp of oil super hot, and sprinkle a little cornstarch over 1/3 of the beef. Mix around and add to the pan. Do not move it to allow the side touching the pan to get nice and browned. Stir occasionally until the meat is just cooked through and is nice and seared. Remove to a plate and repeat with the remaining batches of meat. Once it is all cooked, return everything to the pan and add the sauce and the garlic. Cook briefly until it all hot and bubbling. Serve over hot rice.
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