Description
A delightful copycat recipe recreating the vibrant flavors of Panda Express’s Beijing Beef, featuring crispy flank steak, bell peppers, and a rich hoisin sauce.
Ingredients
Scale
- 1 pound flank steak
- 3 tablespoons cornstarch
- 1 cup canola oil
- 4 cloves garlic (minced)
- 1 teaspoon fresh grated ginger
- 1 yellow onion (sliced)
- 1 red bell pepper (cut into 1-inch pieces)
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons rice vinegar
Instructions
- Begin by thinly slicing the flank steak against the grain into 1/4-inch strips.
- Season the beef with salt and 1 tablespoon of cornstarch, then stir to coat evenly and let rest for 30 minutes.
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat a heavy-duty saucepan over medium-high heat and pour in the canola oil.
- Toss the marinated beef with the remaining 2 tablespoons of cornstarch and fry in small batches for about 2-3 minutes until crispy and browned.
- Remove the beef and set aside.
- Add two tablespoons of leftover beef fat to the pan, then stir-fry the onion and bell pepper for 2-3 minutes.
- Add the minced garlic and grated ginger, stirring until fragrant.
- Pour the prepared sauce into the pan, bubbling it until it thickens for about 3-5 minutes.
- Return the beef and vegetables to the pan, tossing to combine and serve hot over rice.
Notes
For extra flavor and presentation, garnish with green onions and sesame seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg