Beijing Beef Panda (Printer-Friendly Layout)
Crunchy steak and colorful peppers covered in a spicy-sweet tangy coating. Bring takeout fun to your own table.
# Ingredients You'll Need:
→ Beef and Marinade
01 -
1 tablespoon cold water
02 -
0.25 teaspoon salt
03 -
2 teaspoons cornstarch
04 -
1 large egg, beaten
05 -
454 g flank steak, cut into 0.6 cm strips across the fibers
→ Coating and Frying
06 -
237 ml vegetable oil
07 -
4 to 6 tablespoons cornstarch
→ Vegetables and Aromatics
08 -
4 cloves of garlic, chopped up
09 -
1 yellow onion, chopped into 1.3 cm chunks
10 -
1 red bell pepper, cut into 1.3 cm pieces
→ Sauce
11 -
2 teaspoons cornstarch
12 -
1.5 teaspoons red pepper flakes
13 -
2 tablespoons rice wine vinegar
14 -
1.5 tablespoons sweet chili sauce
15 -
1 teaspoon oyster sauce
16 -
1 tablespoon soy sauce
17 -
69 g hoisin sauce
18 -
3 tablespoons ketchup
19 -
2 tablespoons honey or plain sugar
20 -
59 ml water
# Step-by-Step Instructions:
01 -
Toss the freshly fried beef back into the wok with veggies and sauce. Mix it all up so everything's glossy and well-coated. Get it off the heat and dig in right away for best flavor.
02 -
When your veggies are softened, pour in the sauce you mixed together. Keep everything moving in the pan until it starts gently bubbling and looks a bit thicker, usually two minutes or so.
03 -
Pour out almost all the oil. Keep just a spoonful in the pan. Add onions, bell pepper, and garlic. Cook them over medium heat, stirring now and then for three to four minutes until a little soft.
04 -
With your oil hot in the wok, fry the beef strips in a couple of rounds. Flip to get each side crunchy and golden. Once done, pop them out to drain off oil.
05 -
After letting the beef soak up that marinade, grab those strips and cover them well with cornstarch till they look powdery all over.
06 -
Take a bowl and mix water, honey or sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili, rice vinegar, pepper flakes, and some cornstarch. Whisk until smooth and leave it nearby.
07 -
Grab a bowl. Beat the egg, cornstarch, salt, and water together. Drop in your sliced beef and toss it all until every piece is coated. Cover and chill it for half an hour.
# Extra Tips and Tricks:
01 -
If you cut beef across the grain, it'll stay nice and tender. Wait until your oil is really hot before frying so the coating gets crunchy.