PANDA EXPRESS BEIJING BEEF ( COPYCAT )

Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.

Panda Express Beijing Beef is the hamburger answer to the madly famous Panda Express Orange Chicken everybody longs for to such an extent. My main thing from Beijing Beef however is the additional trace of flavor that consistently was missing for me in the somewhat too sweet orange chicken recipe.Turns out the thought was a hit, Panda Express Beijing Beef is an absolutely famous pick. The breading holds a smash to the outside despite the fact that it is shrouded in the sweet, zesty, tacky sauce and the red ringer peppers and onions give a delicate, flavorfully sweet partner to the fiery hamburger.

Monitoring all the Panda Express copycat plans here on the blog? I have an entire page devoted to Panda Express Recipes… each and every one truth be told: Panda Express Recipes Index.This dish may seem like it has a LONG rundown of fixings, however that is on the grounds that it is a multi-step formula. In the event that this is more inside and out or time escalated than you might want you can make some speedy acclimations to help eat on the table sooner.

Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.

Ingredients

• 1 pound flank steak
• 1 cup canola oil
• 4 cloves garlic minced
• 1 yellow onion sliced
• 1 pieces red bell pepper cut into 1″
• 1/4 cup cornstarch divided
• 1/4 teaspoon salt
• 3 egg whites beaten
• 1 teaspoon cornstarch
• 1/2 cup water
• 1/4 cup sugar
• 3 tablespoons ketchup
• 6 tablespoons Hoisin sauce
• 1 tablespoon low sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoons crushed red peppers
• 2 tablespoons apple cider vinegar.

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Cut the flank steak against the grain into thin 1/4 inch slices.
2. In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
3. To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
4. After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
5. Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don’t mind using more oil, go for a bigger pot and you can fry these up much faster).
6. With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
7. Fry the slices, in batches, until golden brown (2-3 minutes).
8. Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
9. Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
10. Add the garlic in and continue to cook a few more seconds until fragrant.
11. Remove the veggies and put them with the beef on a plate.
12. Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
13. Add the beef and vegetables into the sauce and toss to combine.
14. Serve immediately.