Beijing Beef
Beijing Beef is a Panda Express classic where tender beef is tossed in a tangy and sweet sauce. Serve alongside fresh veggies and a bowl of rice to bring the taste of classic takeout to your own home!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ~1 lb flank steak
- 1 egg white
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp baking soda
- ~1/2 cup Cornstarch, for coating the beef
- 2 tbsp oil, for stir frying
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 3 cloves garlic, minced
- Toasted sesame seeds, for garnish
- 4 tbsp brown sugar
- 3 tbsp hoisin sauce
- 2.5 tbsp ketchup
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili flakes
Instructions
- 1
Cut your beef into thin slices against the grain ~1/4 inch in thickness.
- 2
Marinate your beef slices in the egg white, soy sauce, sesame oil, and baking soda. Mix thoroughly to combine and let marinate for 30 minutes.
- 3
After 30 minutes, toss the marinated beef with cornstarch until each slice is fully coated. Shake off any excess starch.
- 4
Fry the beef in batches for about 2-3 minutes until browned and crispy. Set aside.
- 5
Mix together all the ingredients for the sauce until smooth, set aside.
- 6
Oil your wok or pan with about 2 tbsp of oil. Fry the onions and bell peppers over medium heat until the veggies have slightly softened, about 4-5 minutes. Add in the garlic, and fry for an additional 1-2 minutes until the garlic is fragrant and golden.
- 7
Pour in the sauce. Turn the heat to high and let the sauce simmer until slightly thickened, about 1 minute.
- 8
Quickly add in the fried beef. Toss quickly to evenly coat the beef slices with the sauce.
- 9
Serve immediately. Serve with a sprinkle of sesame seeds on top. Enjoy!