Panda Express Crispy Beef Recipe Recipe For Lasagna

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PANDA EXPRESS' BEIJING BEEF COPYCAT



Panda Express' Beijing Beef Copycat image

My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.

Provided by ThatSouthernBelle

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb flank steak, sliced into thin strips
6 tablespoons cornstarch, for dusting
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
1/4 teaspoon crush chili pepper
2 teaspoons cornstarch
1 teaspoon garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium white onion, sliced

Steps:

  • Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
  • While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  • When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
  • Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
  • Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

PANDA EXPRESS RECIPES: MIXED VEGETABLES (+MORE TASTY COPYCAT RECIPES!)



Panda Express Recipes: Mixed Vegetables (+More Tasty Copycat Recipes!) image

All of the best Panda Express Recipes listed on one page, from chicken, shrimp, and beef entrees to fried rice, chow mein noodles, and vegetable sides! Fan-favorite dishes like SweetFire Chicken Breast, Shanghai Angus Steak, Beijing Beef and so much more!!

Provided by Angela

Categories     Side Dish     vegetable side dish

Time 13m

Number Of Ingredients 8

2 cups chicken broth ((or use bouillon, which is my preferred method))
2 cups broccoli florets
1 medium zucchini ((sliced in half lengthwise, then cut into half moon slices between 1/4 - 1/2 inch thick))
1 large carrot ((peeled and cut into 1/2 inch slices))
1/2 lb string beans ((washed and trimmed - about 1 1/2 cups))
1/4 medium cabbage ((washed and trimmed of outer leaves - cut into roughly 2 inch chunks - about 2 cups))
each, salt & pepper ((to taste))
soy sauce ((optional, to taste))

Steps:

  • Bring a large pot (that fits your steamer basket) with the steamer basket in place and the chicken broth or water with bouillon to a low boil over medium high heat.
  • Add prepared vegetables, cover and reduce heat. Steam the vegetables for 5 minutes.
  • Remove the steamer basket and serve immediately. Season to taste and garnish with sesame seeds, if desired.
  • Heat a large stock pot with water and bring to a low boil over medium high heat. Add prepared vegetables and boil for 1 minute.
  • Use a strainer and transfer the boiled vegetables to a wok with 1 tablespoon of cooking oil that has been heated over high heat (you can add some minced garlic and ginger, if desired). Wok briefly, season with soy sauce, salt and pepper.
  • Remove from heat and serve immediately. Garnish with optional sesame seeds, if desired.

Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PANDA EXPRESS BEIJING BEEF



Panda Express Beijing Beef image

Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.

Provided by Sabrina Snyder

Categories     Main Course

Time 40m

Number Of Ingredients 18

1 pound flank steak
1 cup canola oil
4 cloves garlic (minced)
1 yellow onion (sliced)
1 pieces red bell pepper (cut into 1")
1/4 cup cornstarch (divided)
1/4 teaspoon salt
3 egg whites (beaten)
1 teaspoon cornstarch
1/2 cup water
1/4 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

Steps:

  • Cut the flank steak against the grain into thin 1/4 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 1/2 cup water, 1/4 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 don't 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.

Nutrition Facts : Calories 395 kcal, Carbohydrate 40 g, Protein 28 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 1009 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

PANDA EXPRESS BROCCOLI BEEF



Panda Express Broccoli Beef image

Make and share this Panda Express Broccoli Beef recipe from Food.com.

Provided by pickman

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon rice wine
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 lb flank steak
1 tablespoon cornstarch
2 tablespoons rice wine
1 lb broccoli floret
2 tablespoons other high heat oil or 2 tablespoons grapeseed oil, plus
1 dash sesame oil
2 teaspoons garlic, minced
1 teaspoon ginger, minced

Steps:

  • Prepare finishing sauce by combining all the ingredients in a small bowl. Set aside.
  • Cut the flank steak extremely thin and place in a bowl. Mix together the corn starch and rice wine and pour over the steak pieces. Stir well to coat all the meat. Marinate the meat for about 15 minutes.
  • While the steak is marinating, steam the broccoli just until it turns bright green. Remove the broccoli from the steamer. Do not cook it all the way to tender; it will finish cooking while it is stir-fried.
  • Heat wok or large skillet until it is hot. Pour in oil and swirl it around. Lay out meat in one layer and let it cook until browned. Turn over the beef slices, add the garlic and ginger, and mix around quickly. Add the broccoli. Give the finishing sauce a quick stir and pour it over the beef and broccoli. Stir everything together until the sauce thickens. Serve over rice.

Nutrition Facts : Calories 280.9, Fat 10.8, SaturatedFat 4.1, Cholesterol 77.1, Sodium 591.3, Carbohydrate 15.6, Fiber 0.2, Sugar 3.5, Protein 28.2

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