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Beijing Beef
Beijing Beef
"While we can't get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone's favorite entree, and it hasn't been sitting under the heat lamp all day. Crispy beef strips with sauteed bell peppers, onion, and a homemade tangy, sweet sauce tossed together in a wok make this Beijing beef recipe a real winner. Dare we say, even better than takeout? While we can’t get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone’s favorite entree, and it hasn’t been sitting under the heat lamp all day. "
Serves4
Preparation Time10 min
Cooking Time15 min
Cooking MethodSkillet
Cooking Vessel Sizewok
Ingredients
- 1 1/2 pound Flank Steak
- 2 Eggs
- 2 tablespoons Cornstarch
- 1/2 cup Vegetable Oil
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1/4 cup Soy Sauce
- 2 tablespoons Oyster Sauce
- 4 tablespoons Sweet Chili Sauce
- 1 tablespoon Red Pepper Flakes
- 2 tablespoon Granulated Sugar
- 1 tablespoon Sesame Oil
- 1/4 cup Apple Cider Vinegar
- 2 tablespoon Rice Wine Vinegar
- 1/4 cup Hoisin Sauce
- 1/2 cup Ketchup
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Chop onion and bell pepper into bite sized pieces.
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Slice beef into thin strips, cutting against the grain.
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Visit https://amandascookin.com/beijing-beef/ for full printable recipe.
