Panda Express Beijing Beef

Ingredients

• 1 lb flank steak (thinly sliced against the grain)
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.5 tsp sugar (for marinade)
• 0.25 tsp baking soda
• MSG (a pinch (optional))
• 1 egg
• 0.5 cup cornstarch (for coating the beef)
• 2 tbsp soy sauce
• 3 tbsp sweet chili sauce
• 2 tbsp white vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sriracha
• 1 tbsp sugar (for sauce)
• 2 tbsp water
• 0.5 onion (cut into wedges)
• 0.5 red bell pepper (cut into pieces)
• 0.5 green bell pepper (cut into pieces)
• oil (for deep frying)

Steps

1. 1

   In a bowl, combine the sliced flank steak with salt, white pepper, 0.5 tsp sugar, baking soda, MSG, and 1 egg.

2. 2

   Mix the beef and marinade thoroughly by hand and let it marinate for at least 15 minutes.

3. 3

   In a separate small bowl, whisk together the soy sauce, sweet chili sauce, white vinegar, hoisin sauce, sriracha, 1 tbsp sugar, and water to make the sauce.

4. 4

   Coat the marinated beef slices thoroughly with cornstarch until each piece is well-covered.

5. 5

   Heat oil in a pan or wok. Fry the beef in batches until crispy and golden brown. Remove the beef and set aside.

6. 6

   In a clean pan with a little oil over high heat, sauté the onion, red bell pepper, and green bell pepper for about 1 minute until slightly softened but still crisp.

7. 7

   Pour the prepared sauce into the pan with the vegetables and stir for about 8 seconds until it begins to thicken.

8. 8

   Add the fried beef back into the pan and toss quickly to coat every piece of beef with the sauce.

9. 9

   Serve immediately with hot steamed white rice.

Notes

The baking soda acts as a tenderizer for the beef. For the best results, ensure the oil is hot enough before frying to achieve a crispy texture without overcooking the meat.

Nutrition per serving

• main
• beef
• stir-fry
• copycat
• Panda Express
• crispy
• spicy
• 30-minute meal