Panda Express Beijing Beef (dinnerthendessert)

1 lb flank steak
1 c canola oil
4 cloves garlic, minced
1 yellow onion, sliced
1 red bell pepper, cut into 1″ pieces
1/4 c cornstarch, divided
1/4 t salt
1/2 t sugar
3 egg whites, beaten
1 t cornstarch
1/2 t salt

Cut flank steak against the grain into thin 1/4″ slices. In a medium sized bowl add the beef, egg, salt and 1 t cornstarch. Let marinate for 30 min to an hour. In a bowl add 2 T cornstarch to a bowl and the marinated beef (discard the extra marinade). Heat a small saucepan with the oil on medium-high. 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 2 T cornstarch, toss the beef one last time and shake off any excess cornstarch. Fry the slices in batches, until golden brown (2 – 3 min). Heat a large pan on high heat and use 2 T of the oil you just fried the beef in. Add the onion and bell pepper and cook for 2 – 3 min until it just starts caramelizing on the edges. Add garlic 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 min. Add beef and vegetables into the sauce and toss to combine. Serve immediately. Serves 6.

Beijing Beef Sauce

1/2 c water
1/4 c sugar
3 T ketchup
6 T  Hoisin sauce
1 T low sodium soy sauce
2 t oyster sauce
4 t sweet chili sauce
1 t crushed red peppers
2 T apple cider vinegar

In a small bowl whisk together water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.



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