Deliciously Spicy Beijing Beef Delight
Experience the irresistible flavors of this homemade Beijing Beef, inspired by the beloved dish from Panda Express. This recipe captures the perfect balance of sweet and spicy, with tender, crispy flank steak coated in a mouthwatering sauce. Featuring vibrant bell peppers and onions, it's a feast for both the eyes and the palate. Ideal for a cozy dinner or to impress your friends during a weekend gathering, this dish is sure to become a favorite in your household. With a few tweaks to enhance the flavor, this copycat version brings you that authentic fast-food taste right to your kitchen.
N/A
Servings
375
Calories
15
Ingredients
Ingredients
flank steak
1 lb (sliced into thin strips)
cornstarch
6 tablespoons (for dusting)
oil
as needed (for frying)
egg
1 (whole)
salt
1/4 teaspoon (for marinade)
water
6 tablespoons (divided (2 tablespoons for marinade, 4 tablespoons for sauce))
sugar
4 tablespoons (for sauce)
ketchup
3 tablespoons (for sauce)
vinegar
2 tablespoons (for sauce)
crushed chili pepper
1/4 teaspoon (for spice)
cornstarch
2 teaspoons (for thickening sauce)
garlic
1 teaspoon (minced)
red bell pepper
1 medium (diced)
green bell pepper
1 medium (diced)
white onion
1 medium (sliced)
Instructions
1
Begin by slicing the flank steak into thin strips against the grain. In a mixing bowl or a resealable bag, combine the marinade ingredients: 1 egg, 1/4 teaspoon salt, and 2 tablespoons water. Mix well before adding the flank steak, ensuring all pieces are coated. Allow the beef to marinate for 15 minutes.
2
While the beef is marinating, prepare the sauce by whisking together the 2 tablespoons water, 1 tablespoon cornstarch, 4 tablespoons sugar, 3 tablespoons ketchup, 2 tablespoons vinegar, 1/4 teaspoon crushed chili pepper, and 2 teaspoons cornstarch in a small bowl. Once mixed, refrigerate the sauce until ready to use.
3
Once marinated, coat the beef strips liberally with 6 tablespoons of cornstarch. Remove any excess cornstarch and deep fry the coated beef strips in hot oil (using a deep fryer or wok) in small batches until they float and turn golden brown, about 3-4 minutes. Drain the cooked beef on paper towels to remove excess oil.
4
In a wok, heat a couple of tablespoons of oil over medium-high heat. Add the minced garlic, stirring for about 10 seconds until fragrant. Next, add the diced red and green bell peppers along with the sliced onion. Stir-fry for around 2 minutes until the vegetables are tender yet crisp. Remove the vegetables from the wok and set them aside.
5
Pour the prepared sauce into the same wok and heat until it reaches a boil. Stir continuously to prevent burning. Once boiling, add the fried beef and stir to coat thoroughly with the sauce. Finally, add the pre-cooked vegetables back to the wok and toss everything together until evenly distributed.
6
Serve hot over steamed rice or noodles, and enjoy your homemade Beijing Beef!
Nutrition Information
20g
Fat
37.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Deliciously Spicy Beijing Beef Delight?
It is a homemade stir-fry dish featuring crispy flank steak, bell peppers, and onions in a sweet and spicy sauce, inspired by Panda Express.
Is this recipe a Panda Express copycat?
Yes, this recipe is a copycat version designed to bring that authentic fast-food taste right to your kitchen.
What cut of meat is best for Beijing Beef?
Flank steak is the recommended cut because it is tender when sliced thin against the grain.
How should I slice the flank steak?
You should slice the flank steak into thin strips against the grain to ensure the meat remains tender after cooking.
What are the ingredients for the beef marinade?
The marinade consists of 1 egg, 1/4 teaspoon of salt, and 2 tablespoons of water.
How long does the beef need to marinate?
Allow the flank steak to marinate for at least 15 minutes to absorb the flavors.
Why is cornstarch used to coat the beef?
Coating the beef liberally with 6 tablespoons of cornstarch creates a crispy outer layer when deep-fried.
How do I cook the beef strips?
Deep fry the coated beef strips in hot oil in small batches until they float and turn golden brown.
How long does it take to fry the beef?
The beef typically takes about 3 to 4 minutes to become golden brown and crispy.
What ingredients are in the Beijing Beef sauce?
The sauce is made from water, cornstarch, sugar, ketchup, vinegar, and crushed chili pepper.
Is the sauce spicy?
Yes, the sauce includes 1/4 teaspoon of crushed chili pepper to provide a spicy kick.
What vegetables are included in this recipe?
The recipe features red bell pepper, green bell pepper, and white onion.
How should the vegetables be prepared?
The red and green bell peppers should be diced, and the white onion should be sliced.
When do I add the garlic?
Minced garlic is added to the wok first and stir-fried for about 10 seconds until fragrant before adding the vegetables.
How long should I stir-fry the vegetables?
Stir-fry the vegetables for approximately 2 minutes until they are tender yet crisp.
How do I thicken the Beijing Beef sauce?
The sauce is thickened by bringing it to a boil in the wok, utilizing the 2 teaspoons of cornstarch included in the sauce mixture.
How do I combine the beef and sauce?
Once the sauce is boiling, add the fried beef and stir to coat thoroughly before adding the cooked vegetables back in.
What should I serve with Beijing Beef?
This dish is best served hot over steamed rice or noodles.
How many calories are in a serving of this dish?
There are approximately 375 calories per serving.
What is the protein content per serving?
Each serving contains about 20g of protein.
How much fat is in this Beijing Beef recipe?
There are 20g of fat per serving.
What are the total carbohydrates per serving?
The dish contains 37.5g of carbohydrates per serving.
Can I use a different type of onion?
While white onion is suggested, you can use yellow or red onion depending on your preference.
Should I drain the beef after frying?
Yes, drain the cooked beef on paper towels to remove excess oil and keep it crispy.
Why is it important to fry the beef in small batches?
Frying in small batches ensures the oil temperature stays high, resulting in a crispier texture.
Can I make the sauce ahead of time?
Yes, you can whisk the sauce ingredients together and refrigerate them until you are ready to cook.
What kind of oil should I use for frying?
Use a high-smoke point oil such as vegetable, canola, or peanut oil for deep frying.
How do I prevent the sauce from burning?
Stir the sauce continuously while it is heating in the wok until it reaches a boil.
What is the total number of ingredients in this recipe?
This recipe requires 15 distinct ingredients.
How do I ensure the vegetables stay crisp?
Only stir-fry them for about 2 minutes and remove them from the heat once they reach a tender-crisp texture.