Panda Express Beijing Beef Copycat
Pandan Express Beijing Beef Copycat is a gluten free and dairy free main course. For $1.98 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 610 calories, 25g of protein, and 40g of fat. 513 people have tried and liked this recipe. If you have hoisin sauce, beef, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Rasa Malaysia. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Similar recipes are Pandan Express Beijing Beef (Copycat), Beijing Beef Recipe Like Pandan Express, and Pandan Express Beef and Broccoli (Copycat).
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon apple cider vinegar
8 oz flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
1-2 teaspoons crushed chili peppers
1/2 teaspoon cornstarch
Cornstarch, to dust beef for deep-frying
1 egg, beaten
2 cloves garlic, minced
A dash of ground white pepper
3 tablespoons Hoisin sauce
1 1/2 tablespoons ketchup
2 teaspoons light soy sauce
2 tablespoons oil
1 teaspoon oyster sauce
1/2 medium red bell pepper, cut into pieces
1/2 teaspoon salt
Salt and sugar to taste
2 tablespoons sugar
2 teaspoons sweet chili sauce
4 tablespoons water
1/2 medium yellow onion, sliced
Equipment:
bowl
paper towels
wok
Cooking instruction summary:
Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.
Step by step:
1. Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.
2. Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.
3. Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds.
4. Remove from wok.
5. Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.
Nutrition Information:
covered percent of daily need
Related Videos:
Panda Express Beijing Beef | Copycat Recipe
