Copycat Panda Express Beijing Beef
Chinese takeout can't hold a candle to homemade, especially with this easy Copycat Panda Express Beijing Beef recipe. It's the BEST!
Servings 4
Calories 766kcal
Ingredients
- 1.5 pounds flank steak cut into thin strips about 2 to 3-inches long
- 1 large egg
- 3 tablespoons cornstarch
- ¾ cup vegetable oil for frying (plus more as needed)
- 1 large red bell pepper cored and chopped
- 1 medium white onion peeled and chopped
- 1 green onion sliced on the bias, for garnish
Sauce
- ¼ cup low-sodium soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons dark brown sugar packed
- 2 tablespoons ketchup
- 1 tablespoon creamy peanut butter
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- ½ teaspoon sriracha
- ⅛ teaspoon black pepper
Instructions
- Add all of the sauce ingredients to a medium mixing bowl and whisk until smooth.
- Place the beef strips into a large mixing bowl. Add the egg and cornstarch and mix until evenly coated.
- Add the vegetable oil to a large, deep-sided skillet over medium-high heat. Once the oil is hot, cook the beef in batches (to avoid overcrowding the pan) for about 30 seconds per side. Then transfer the beef to a plate and repeat until all the beef is cooked.
- Remove some of the oil (or add more if needed) until there is 1 tablespoon of oil in the skillet. Add the bell peppers and onion and cook for 2 minutes. Then add the cooked beef and sauce to the skillet. Stir to combine and cook for 2 more minutes.
- Serve warm over cooked rice, garnished with green onions.
Nutrition
Serving: 8ounces | Calories: 766kcal | Carbohydrates: 27g | Protein: 41g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 913mg | Potassium: 842mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1421IU | Vitamin C: 56mg | Calcium: 68mg | Iron: 4mg
