PANDA EXPRESS – BEIJING BEEF (Restaurant Copycat)
⏱️ 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
450
Protein
15g
Carbs
60g
Fiber
3g
Health Benefits
Ingredients
- •Beef:
- •- 1.5 lbs flank steak, sliced against grain into 1/4-inch strips
- •- 1/4 cup cornstarch
- •- 1/4 cup rice flour
- •- 2 large eggs, beaten
- •- 1/2 tsp kosher salt
- •- 1/4 tsp white pepper
- •Sauce:
- •- 1/3 cup hoisin sauce
- •- 1/4 cup soy sauce
- •- 3 tbsp rice vinegar
- •- 2 tbsp brown sugar
- •- 2 tbsp chili garlic sauce
- •- 1 tbsp sesame oil
- •Stir-Fry:
- •- 3 tbsp peanut oil
- •- 2 medium yellow onions, julienned
- •- 3 garlic cloves, minced
- •- 2 green onions, sliced for garnish
- •- 2 dried red chili peppers (optional)
Instructions
- 11. Combine beef strips with cornstarch, rice flour, eggs, salt, and white pepper. Massage coating thoroughly, ensuring even coverage.
- 22. Heat peanut oil in large wok until shimmering, around 375°F. Carefully fry beef in small batches until crispy and golden brown, about 2-3 minutes per batch. Remove and drain on wire rack.
- 33. In same wok, quickly stir-fry yellow onions until edges caramelize, about 90 seconds. Add minced garlic and dried chilies, stirring constantly.
- 44. Whisk sauce ingredients in small bowl until completely integrated. Pour into hot wok, allowing sauce to bubble and thicken for 45-60 seconds.
- 55. Return crispy beef to wok, tossing gently to coat completely with sauce. Cook additional 90 seconds until beef reheats and sauce clings perfectly.
- 66. Plate immediately, garnishing with sliced green onions. Serve hot with steamed white rice.