Better-Than-Panda-Express Beijing Beef
Better-Than-Panda-Express Beijing Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 teaspoon black pepper
For the Breading
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold water
For the Beijing Sauce
- 1/2 cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Stir-Frying
- 3 cups vegetable oil, for deep frying, plus 1 tablespoon for stir-frying
- 1/2 yellow onion, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the beef marinade: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 egg white, and 1/2 teaspoon black pepper. Mix well to ensure all beef strips are coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the Beijing Sauce: In a small bowl, whisk together ketchup, hoisin sauce, 2 tablespoons rice vinegar, granulated sugar, 1 tablespoon soy sauce, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min
- 3
Prepare the breading: In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, baking powder, and 1/4 teaspoon salt. Gradually whisk in 1/4 cup cold water until a thick, pancake-like batter forms. It should be thick enough to cling to the beef.
⏱️ 5 min
- 4
Heat the oil for frying: In a large wok or deep skillet, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added.
⏱️ 5 min•🌡️ 350
- 5
Dredge and fry the beef: Working in batches, dip each marinated beef strip into the batter, ensuring it's fully coated. Carefully place the battered beef into the hot oil, making sure not to overcrowd the wok. Fry for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350
- 6
Stir-fry vegetables and sauce: Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the sliced yellow onion and green bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 7
Add the sauce: Pour the prepared Beijing Sauce into the wok with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 8
Combine and serve: Add the crispy fried beef back into the wok with the sauce and vegetables. Toss gently to coat all the beef evenly with the sauce. Serve immediately over steamed rice, garnished with chopped scallions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Better-Than-Panda-Express Beijing Beef
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 teaspoon black pepper
For the Breading
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold water
For the Beijing Sauce
- 1/2 cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Stir-Frying
- 3 cups vegetable oil, for deep frying, plus 1 tablespoon for stir-frying
- 1/2 yellow onion, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the beef marinade: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 egg white, and 1/2 teaspoon black pepper. Mix well to ensure all beef strips are coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the Beijing Sauce: In a small bowl, whisk together ketchup, hoisin sauce, 2 tablespoons rice vinegar, granulated sugar, 1 tablespoon soy sauce, minced garlic, grated ginger, and red pepper flakes. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min - 3
Prepare the breading: In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, baking powder, and 1/4 teaspoon salt. Gradually whisk in 1/4 cup cold water until a thick, pancake-like batter forms. It should be thick enough to cling to the beef.
⏱️ 5 min - 4
Heat the oil for frying: In a large wok or deep skillet, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added.
⏱️ 5 min•🌡️ 350 - 5
Dredge and fry the beef: Working in batches, dip each marinated beef strip into the batter, ensuring it's fully coated. Carefully place the battered beef into the hot oil, making sure not to overcrowd the wok. Fry for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350 - 6
Stir-fry vegetables and sauce: Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the sliced yellow onion and green bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 7
Add the sauce: Pour the prepared Beijing Sauce into the wok with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 8
Combine and serve: Add the crispy fried beef back into the wok with the sauce and vegetables. Toss gently to coat all the beef evenly with the sauce. Serve immediately over steamed rice, garnished with chopped scallions and toasted sesame seeds.
⏱️ 5 min