Panda Express Beijing Beef (Copycat

• Gluten free

• Meat

  • 1 lb Flank steak

• Produce

  • 4 cloves Garlic
  • 1 Red bell pepper, cut into 1" pieces
  • 1 Yellow onion

• Refrigerated

  • 3 Egg whites

• Condiments

  • 4 tsp Chili sauce, sweet
  • 6 tbsp Hoisin sauce
  • 3 tbsp Ketchup
  • 2 tsp Oyster sauce
  • 1 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1 tsp Red peppers
  • 3/4 tsp Salt
  • 12 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 cup Canola oil

• Liquids

  • 1/2 cup Water

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound flank steak
• 1 cup canola oil
• 4 cloves garlic, minced
• 1 yellow onion, sliced
• 1 red bell pepper, cut into 1 pieces
• ¼ cup cornstarch, divided
• ¼ teaspoon salt
• ½ teaspoon sugar
• 3 egg whites, beaten
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup water
• ¼ cup sugar
• 3 tablespoons ketchup
• 6 tablespoons Hoisin sauce
• 1 tablespoon low sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoons crushed red peppers
• 2 tablespoons apple cider vinegar

Directions

• Cut the flank steak against the grain into thin ¼ inch slices.
• In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
• To make the Beijing Beef Sauce, in a small bowl whisk together the ½ cup water, ¼ cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
• After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
• Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you dont mind using more oil, go for a bigger pot and you can fry these up much faster).
• With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
• Fry the slices, in batches, until golden brown (2-3 minutes).
• Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
• Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
• Add the garlic in and continue to cook a few more seconds until fragrant.
• Remove the veggies and put them with the beef on a plate.
• Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
• Add the beef and vegetables into the sauce and toss to combine.
• Serve immediately.