Description

Bring the irresistible flavors of Panda Express home with this crispy, saucy Beijing Beef! Tender flank steak, colorful veggies, and a bold, sweet-spicy sauce come together in a sizzling, crave-worthy dish that’s perfect for weeknight dinners or takeout-style feasts.

Ingredients

1 pound flank steak
1 cup canola oil
4 cloves garlic, minced
1 yellow onion, sliced
1 red bell pepper, cut into 1-inch pieces
¼ cup cornstarch, divided
¼ teaspoon salt
3 egg whites, beaten
1 teaspoon cornstarch (for marinating)
½ cup water
¼ cup 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

Cook Mode Prevent your screen from going dark

Instructions

Slice the flank steak into thin ¼-inch strips against the grain.
In a bowl, mix the beef with the beaten egg whites, salt, and 1 teaspoon cornstarch. Marinate for 30 minutes to 1 hour.
In a small bowl, whisk together the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar to create the Beijing sauce.
After marinating, coat the beef slices with 2 tablespoons of cornstarch, shaking off any excess.
Heat the canola oil in a small saucepan over medium-high heat. Fry the beef slices in batches until golden brown and crispy, about 2 to 3 minutes.
In a large pan or wok, heat 2 tablespoons of the used frying oil. Stir-fry the onion and red bell pepper for 2 to 3 minutes until slightly caramelized. Add the minced garlic and cook briefly until fragrant.
Remove the vegetables and beef from the pan. Pour the prepared Beijing sauce into the pan and cook over high heat for 3 to 5 minutes until thickened.
Return the beef and vegetables to the pan. Toss everything well until coated in the glossy sauce.
Serve immediately with steamed rice or noodles.

Notes

Slice the beef thinly against the grain for maximum tenderness.
For a lighter version, the beef can be shallow-fried or air-fried instead of deep-fried.
Adjust the amount of crushed red pepper flakes to control the spice level.
Fresh vegetables like snap peas or broccoli can be added for extra color and crunch.
Serve immediately to enjoy the crispy texture of the beef before it softens in the sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Coastal-American