Beijing Beef
Ingredients
- ~1 lb flank steak
- 1 egg white
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp baking soda
- ~1/2 cup Cornstarch
for coating the beef
- 2 tbsp oil
for stir frying
- 1 bell pepper
chopped
- 1/2 onion
chopped
- 3 cloves garlic
minced
- Toasted sesame seeds
for garnish
- 4 tbsp brown sugar
- 3 tbsp hoisin sauce
- 2.5 tbsp ketchup
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili flakes
Directions
- 1
Cut your beef into thin slices against the grain ~1/4 inch in thickness.
- 2
Mix together all the ingredients for the sauce until smooth, set aside.
Beijing Beef
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About this Recipe
Craving that irresistible sweet and tangy crispy beef from your favorite takeout spot without leaving your kitchen? This Beijing Beef recipe brings the classic Panda Express flavor right to your home, offering a delicious and satisfying meal.
This recipe shines by delivering incredibly tender beef with a delightful crispy exterior, all coated in a vibrant, complex sauce. The secret lies in a simple technique using baking soda and egg white to tenderize the flank steak before it’s coated in cornstarch and fried, ensuring every bite is succulent inside and perfectly crisp outside. The sauce, a harmonious blend of brown sugar, hoisin, ketchup, apple cider vinegar, sweet chili sauce, soy sauce, and oyster sauce, achieves that signature balance of sweet, tangy, and savory, with just a hint of spice from chili flakes.
When you prepare this Beijing Beef, expect a symphony of textures and flavors. You'll savor the contrast between the juicy, tender beef and its crunchy golden crust. The accompanying bell pepper and onion add a fresh, crisp counterpoint to the rich, glossy sauce. Each mouthful is packed with an addictive sweet-and-sour profile, subtly elevated by the umami of hoisin and oyster sauce, and a gentle warmth from the chili. Garnished with toasted sesame seeds, it's a dish that looks as good as it tastes, evoking the best of takeout right on your dining table.
Feel free to adjust the heat level by increasing or decreasing the chili flakes to your preference. While flank steak is ideal, you can experiment with other tender cuts suitable for quick cooking. Don't have apple cider vinegar? Other vinegars like rice vinegar could work, though the flavor profile might shift slightly. For extra vegetables, consider adding snap peas or carrots alongside the bell pepper and onion.
Serve this delightful Beijing Beef over a bed of fluffy white rice to soak up all the flavorful sauce, alongside a simple steamed vegetable to complete your homemade takeout feast. It's perfect for a weekend treat or an exciting weeknight dinner.