Description
A flavorful homemade version of Panda Express’s famous Beijing Beef featuring tender, crispy fried steak slices tossed in a tangy, sweet, and savory sauce with sautéed bell peppers and onions.
Ingredients
Scale
Beef Marinade and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil (for frying)
Vegetables
- 1 small yellow onion (sliced)
- 1 large red bell pepper (cut into 1-inch pieces)
- 3 cloves garlic (minced)
Beijing Sauce
- ½ cup water
- ¼ cup granulated sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons apple cider vinegar
Instructions
- Prepare the Beef: Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, combine the sliced beef, beaten egg, and 1 teaspoon of cornstarch. Mix well to coat and marinate for 30 minutes up to 1 hour to tenderize and absorb flavors.
- Make the Beijing Sauce: In a small bowl, whisk together water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set the sauce aside.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef mixture and toss again thoroughly to evenly coat the beef slices, which will give them a crispy texture when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. Once hot, fry the beef slices in small batches for 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to remove and place them on a paper towel-lined plate to drain excess oil. Keep the fried beef covered to retain warmth while frying remaining batches.
- Sauté Vegetables: In a separate large skillet, heat 2 tablespoons of the oil used for frying over medium-high heat. Add sliced onions and bell peppers and cook for 2 to 3 minutes until they start to caramelize slightly. Add minced garlic and cook for another few seconds until fragrant. Remove the vegetables from the skillet and combine them with the fried beef on the plate.
- Thicken Sauce and Combine: Add the prepared Beijing sauce to the same skillet and cook over medium-high heat, stirring occasionally, until the sauce thickens, about 3 to 5 minutes. Return the beef and vegetable mixture to the skillet, tossing everything together until well coated with the sauce.
- Serve: Serve the Beijing Beef immediately while hot and enjoy this restaurant-style dish at home.
Notes
- Cutting the beef against the grain ensures tender slices.
- Frying in small batches helps achieve even crispiness and prevents oil temperature from dropping.
- You can substitute skirt steak with flank steak if preferred.
- Adjust crushed red pepper flakes amount to control spice level.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
