Making Panda Express Beijing Beef At Home | But Better

I don’t know how Panda Express came up with Beijing Beef, but we will give it the purpose it deserves.


INGREDIENTS:

Beijing Beef:

  • 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 egg

  • 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

INSTRUCTIONS:

Beijing Beef:

  1. In a medium bowl, add beef, season it with salt to taste, white pepper, and ginger; toss together to combine.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

  2. For the slurry, in a small bowl, combine corn starch with 2 tsp of water and mix to combine; reserve.

  3. 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.

  4. 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.