Copycat Our take on the Panda Express Beijing Beef
Copycat Panda Express Beijing beef
Crispy fried beef strips, red bell pepper and onion in a sticky sweet, tangy and lightly spicy sauce. Our faster take on Panda Express Beijing beef.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 1050 kcal
Ingredients
Method
Pour the oil into a wok or deep skillet (about 1/2 inch deep) and set it over medium heat to warm up while you prep. Beat the egg with the salt, toss the beef through it, then add the cornstarch and toss until every strip is coated in a thick, dry-ish batter. Whisk the sweet chili sauce, ketchup, hoisin, soy sauce, vinegar, sugar, red pepper flakes, water and 1 tsp cornstarch in a measuring cup.
Turn the oil up to medium-high. When a strip of beef sizzles hard straight away (about 350°F), fry half the beef, separating the strips, until deep golden and crisp. Lift onto paper towels and fry the second batch.
Carefully pour all but 1 tbsp of the oil into a heatproof bowl. Stir-fry the bell pepper and onion over high heat until crisp-tender and charred in spots, adding the garlic for the last 30 seconds.
Stir the sauce and pour it in. Let it bubble, stirring, until thick and glossy. Meanwhile, heat the rice in the microwave according to the package directions.
Take the pan off the heat, add the beef and toss until coated. Serve straight away over the rice.
Tips
- The sweet chili sauce, ketchup and vinegar combo gives that sweet-tangy-spicy balance like the original. Add more red pepper flakes if you like it hotter.
- Toss the beef through the sauce at the very last second so the coating stays crunchy.
- Hoisin and soy sauce both contain wheat, so this isn't gluten-free as written.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
