Panda Express Beijing Beef Recipe

Panda Express Beijing Beef Recipe :Recipe for Beijing Beef: This beef and vegetable stir fry is a delicious dish that is sweet, tangy, and satisfying! In order to create a dish that is a copycat of Panda Express and is likely to become a family favorite, it is simple to prepare and uses only healthy ingredients.

Panda Express Beijing Beef Recipe

Ingredients:

FOR THE STIR FRY 

• One to one and a half pounds of flank steak
• a single huge egg
• 1 large red bell pepper,
• seeded and sliced into pieces measuring 1 inch in length, ¼ cup of cornstarch, and ½ teaspoon of salt
• 1 cup of celery Pieces measuring one inch
• To fry, use half a cup of vegetable oil.
• To garnish, use half a cup of chopped scallions.

FOR THE STIR FRY SAUCE 

• One-fourth of a cup of ketchup
• Half a cup of hoisin sauce
• Half a cup of sweet chili sauce
• 2 tablespoons of soy sauce
• 3–4 cloves of garlic, all minced
• There is a half teaspoon of crushed red pepper.

How to Make Beijing Beef (Better Than Panda Express!)

• The beef flank steak should be sliced into thin strips that are approximately two to three inches long and cut against the grain. Having the beef partially frozen allows it to maintain its shape and makes it simpler to cut, which is the easiest way to accomplish this.
• A big bowl should be used to place the meat slices. Place one egg, half a cup of cornstarch, and half a teaspoon of salt into the mixture. To evenly cover the meat strips on all sides, give them a gentle shake.

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• Cut the onion and bell pepper into pieces measuring one inch around and set them aside. In order to garnish the dish, chop the scallions.
• The onion and red peppers were chopped and placed on a chopping board.
• Make sure you have a measuring pitcher or a medium bowl ready. Ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper should be added to the mixture during this step. Combine thoroughly.
• Bringing the spoon containing the sauce closer to the camera.

• Place a big sauté pan or a wok on the stove and set the heat to medium-high. Once the wok is hot, add the oil. A holding plate should be positioned on the side of the wok.
• When the oil is hot, insert approximately one-fourth of the beef strips into the frying oil in a careful manner.
• When moving the strips around the wok, you should use tongs. Toss and stir for one to three minutes.
• When the meat has reached the desired level of browning, transfer it to the retaining plate by means of the tongs. Repeat with three additional batches of beef strips that are of a smaller size.

Instructions:

• The beef flank steak should be sliced into thin strips that are approximately two to three inches long and cut against the grain.
• Having the beef partially frozen allows it to maintain its shape and makes it simpler to cut, which is the easiest way to accomplish this.
• A big bowl should be used to place the meat strips. Place one egg, half a cup of cornstarch, and half a teaspoon of salt into the mixture. To evenly cover the meat strips on all sides, give them a gentle shake.
• Cut the onion and bell pepper into pieces measuring one inch around and set them aside. In order to garnish the dish, chop the scallions.

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• Make sure you have a measuring pitcher or a medium bowl ready. Ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper should be added to the mixture during this step. Combine thoroughly.
• Over medium-high heat, place a wok or a large sauté pan so that it may be used. Once the wok is hot, add the oil. The wok should have a retaining plate placed to the side of it.
• Put approximately one-fourth of the beef strips into the fry oil after the oil has reached the desired temperature. When moving the strips around the wok, you should use tongs.

• Toss and stir for one to three minutes. After the steak has received a browned appearance, transfer it to the holding plate by means of the tongs.
• Repeat with three additional batches of beef strips that are of a smaller size.
• It is important to carefully pour away the majority of the leftover oil from the skillet, leaving approximately one tablespoon for the vegetables to be stir-fried. One to two minutes should be spent stir-frying the onions and peppers after placing them in the hot wok.
• After that, return the beef strips to the wok, and then place the sauce on top of them. Continue to stir fry for a further two to three minutes after giving it a good toss.
• Remove from the heat and top with scallions that have been chopped together. If you want, serve heated over white rice or fried rice.

Notes:

1. If you get gluten-free hoisin sauce and soy sauce, you may make this recipe gluten-free.
2. If you want to make this recipe healthier for your body, you may omit the majority of the oil and skip the deep frying step. However, the completed
3. dish will not have the same consistency as the one served at a Panda Express restaurant.
4. This can be accomplished by adding only one to two teaspoons of oil to the wok, stir-frying the beef for one to three minutes, and then proceeding to stir-fry the vegetables.
5. The morning after eating Beijing beef, it is just as good, if not more so, as it was then. When the leftovers have reached room temperature, place them in a container that is airtight and store them in the refrigerator for up to three or four days.
6. When I make lunches for the week, I like to use this recipe and serve them with a side of rice.
7. A dish like this should not be frozen, in my opinion… After being frozen and then reheated, bell peppers have a tendency to get a little bit mushy.

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