PANDA EXPRESS BEIJING BEEF
Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Cut the flank steak against the grain into thin 1/4 inch slices.
- In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
- To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
- After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
- Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
- With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
- Fry the slices, in batches, until golden brown (2-3 minutes).
- Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
- Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
- Add the garlic in and continue to cook a few more seconds until fragrant.
- Remove the veggies and put them with the beef on a plate.
- Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
- Add the beef and vegetables into the sauce and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 395 kcal, Carbohydrate 40 g, Protein 28 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 1009 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
SLOW COOKER BEIJING BEEF
Flank steak, peppers and onions tossed in a sweet and tangy sauce.
Provided by Elyse
Yield 6-8
Number Of Ingredients 15
Steps:
- Spray slow cooker with nonstick cooking spray.
- Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
- Sprinkle red bell pepper and onion over steak in slow cooker.
- In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
- Pour sauce over steak and vegetables and gently stir to combine.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Serve over cooked rice.
Nutrition Facts : Servingsize 1 serving, Calories 2160 kcal, Fat 59 g, SaturatedFat 13 g, Cholesterol 3 mg, Sodium 6146 mg, Carbohydrate 354 g, Sugar 96 g, Protein 29 mg
BEIJING BEEF
I have a kid that loves Panda Express Beijing Beef. This is my best stab at it. Naturally, she thinks mom's is better. What I've learned: sherry may be used in place of the ponzu, but ponzu with citrus is IT. Also, I used a double batch of recipe #443956 and it is the perfect amount for the hoisin sauce. I found when making the hoisin, it's best to use a black bean sauce and honey combination. Another thing, cut the strips very thin; they fry crisper. Should you like it less sweet, cut back on the sugar, but Panda's is pretty sweet. Let me disclose that I am NOT claiming this as an exact replica, but still very good. 9/13/11 Upadate: I retried the recipe for the 10th time. Quite possibly for a better match of the Panda Express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. I added that to the list of ingredients so as not to forget.
Provided by gailanng
Categories Steak
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
- In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
- Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
- Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
- Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
- Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
- Sprinkle on top toasted sesame seeds.
Nutrition Facts : Calories 832.1, Fat 27.1, SaturatedFat 8.1, Cholesterol 180.9, Sodium 2238.6, Carbohydrate 113.5, Fiber 5.4, Sugar 56.3, Protein 30.8
SLOW COOKER MONGOLIAN BEEF
I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.
Provided by leith123
Categories World Cuisine Recipes Asian Chinese
Time 4h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g
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