I don’t know how Panda Express came up with Beijing Beef, but we will give it the purpose it deserves.
1.5 (680g) lbs flank steak, cut into 1/2 inch strips
salt and pepper to taste
1/2 (under 1g) teaspoon white pepper
1inch knob ginger, grated
1/2 (70g) cup cornstarch
3/4 (113g) cup flour
1-quart (946ml) vegetable oil
1.5 tablespoon (22g) water
Sauce and Assembly:
1 tablespoon (28g) dark soy
1 tablespoon (14g)light soy
1/3 cup (79ml) hoisin sauce
2 tablespoons (33g) ketchup
2 tablespoons (33g) sriracha
1 tablespoon (15g) Chinese black vinegar
2 tablespoons (27g) white vinegar
1/4 cup (57g) sugar
3 cloves garlic, finely chopped
3 tablespoons (30g) Vegetable oil
1 yellow onion cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1/2 teaspoon (2g) Sichuan peppercorns, finely ground
2 teaspoons (5g) corn starch
1/2 cup water (118ml), plus 2 teaspoons for cornstarch slurry
In a medium bowl, add beef, season it with salt to taste, white pepper, and ginger; toss together to combine.
In a separate medium bowl, combine cornstarch and flour and a generous pinch of salt. In batches, add your marinated beef to the eggwash; then, to your flour mix, shake off the excess, and place it on a baking sheet.
To a wok, add oil and preheat it to 350F. Land 2 to 3 pieces of beef at a time, laying away from you to avoid splashing yourself with hot oil.
Fry for about 4 to 5 minutes or until crispy; remove with a spider drain on a wire rack. Repeat with the rest of the beef.
Sauce and Assembly:
In a medium bowl, mix ½ cup of water, sugar, light soy, dark soy, white vinegar, ketchup, sriracha, hoisin, Sichuan pepper, and Chinese vinegar (optional), till combined; reserve.
For the slurry, in a small bowl, combine corn starch with 2 tsp of water and mix to combine; reserve.
In a wok, add enough oil to coat the bottom, add your onion and red bell pepper, season them with salt, stir fry for about 4 minutes; then add the sauce and reduce for two minutes.
Add slurry incrementally till it gets a thicker consistency, then add fried beef and stir fry for one minute until everything gets coated with the sauce. Cut the heat, add garlic, and serve over medium rice.