Panda Express Crispy Beef Recipes

PANDA EXPRESS BEIJING BEEF COPYCAT

Steps:

• Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
• In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.
• Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.
• Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.
• In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.
• Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
• Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.

PANDA EXPRESS' BEIJING BEEF COPYCAT

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 BEIJING BEEF

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.