Eating Bomb Food Panda Express Beijing Beef Recipe

Panda Express Beijing Beef is on the menu tonight! Featuring the crispiest, lightly breaded beefiness strips plus tender veggies, all tossed in an addicting sauce. Sure to get a hearty ii thumbs upwards at the table!

Craving for Chinese take-out but unwilling to spend a fortune on fast food? My copycat Panda Express Mushroom Chicken, Panda Express Dear Sesame Chicken, and Shanghai Angus Steak are as tasty as the original but bootleg and much healthier!

Panda Express Beijing Beefiness Copycat

Panda Express Beijing Beef used to be a express-time item at the chain. It became and so popular, it somewhen made the regular menu. However, ordering it is ever a hit or miss.

Unless yous ate there during tiffin or dinner rush, you lot risk getting chewy, slightly soggy meat that'south been sitting under the estrus lamp for a chip too long. Therefore, I knew I had to replicate this recipe if I wanted it fresh, hot, and amazing – every single time.

I'thousand happy to report that this recipe beats the original! Information technology has juicy, crispy-fried beefiness. Tender sweet onions plus colorful bell peppers. And finally, that signature Beijing Beef sauce that makes everything so tasty and flavorful. This quick dinner tastes like authentic Chinese takeout, but more than special because it's made from scratch at home. Savor every bite of it!

Panda Express Beijing Beef ingredients:

• Steak: flank is peachy for most stir-chips because it cooks fast but remains tender with a dainty chew.
• Cornstarch: used as a coating for maximum crunchiness.
• Canola oil: neutral and can be used for high-rut cooking.
• Garlic and ginger: a must-have for whatever Asian stir-fry, mince finely.
• Onion: use yellow for sweetness, slice into chunks.
• Bell pepper: chop into one-inch size.
• Salt: to flavor.

Now for the sauce, prepare the post-obit ingredients:

• Hoisin: a fragrant, thick sauce fondly that tastes like the Asian version of BBQ sauce.
• Sweet chili sauce: tangy and sweet at the aforementioned time with a fleck of estrus.
• Oyster sauce: thick and salty, with hints of sweetness and a ton of umami.
• Water: to loosen up the glaze.
• Soy sauce: I apply depression sodium to control the saltiness.
• Ketchup: it adds tanginess.
• Blood-red pepper flakes: for some extra oestrus. However, if y'all do not like it spicy, reduce or skip this ingredient.
• Rice vinegar: the sourness brightens upwards plus balances the flavor.
• Brown saccharide: for a thicker consistency and to round out the dish.

How to make Panda Express Beijing Beef?

1. Fry the meat. Find the grain, and slice against information technology into strips. So, glaze cornstarch and a little salt, then permit sit down for 30 mins. Lightly encompass in more cornstarch just before cooking. Next, fry until crunchy and golden. Prepare aside.
2. Stir-fry the veggies. Cook the vegetables until the edges start to caramelize. Follow with garlic and ginger. Prepare bated.
3. Thicken the sauce. Whisk together the sauce components then cook until it reaches a coat-like consistency, or co-ordinate to your preference.
4. Finish the dish: Once thick, it's time to add the veggies and the meat. Glaze everything with sauce.
5. Serve. Bask with rice. For presentation, you lot tin also garnish with light-green onions and a sprinkle of white sesame seeds.

Recipe substitution and variations:

• Apply other meats: chicken thighs, breasts, and pork strips are keen meat alternatives.
• Make it spicier: for a hotter version, add together cayenne pepper or go all out with sliced finger chilies.
• Add veggies: if you'd similar more vegetables, snow peas and broccoli florets are a dandy addition, as are cauliflower and carrots.
• Make information technology vegetarian: swap out the meat for fried tofu and mushrooms.
• Go far healthier: stir-fry the before the vegetables and skip the breading.

What does Beijing beef gustatory modality like?

It is quite similar to Orangish Chicken, only it's spicier and less sugariness. Also, it'due south similar a sweet and sour dish but starring crispy beef.

What to serve with Panda Express Beijing Beef?

Traditionally this dish is served over warm white or brown rice.

It also goes well with a side of steamed broccoli, or bok choy.

But for a truthful Chinese banquet, information technology's difficult to beat Beijing Beef with shrimp fried rice and chow mein!

How to store leftovers?

Starting time, cool any leftovers completely. Then store in a sealed container. Go along in the fridge and eat within 2 days.

To freeze, utilize a freezer-safe dish and freeze information technology for up to 3 months.

Practise go along in mind that crispy items similar this one are best eaten ASAP. The coating will blot the glaze and get soggy over time, though the flavors will still be amazing.

More than easy Chinese recipes:

• Instant Pot Szechuan Chicken
• Slow Cooker Sesame Chicken
• Egg Foo Young
• Kung Pao Craven
• Chinese Hot and Sour Soup

Recipe Tips:

• Instead of flank steak, you can also utilise sirloin or other cuts.
• I highly recommend using real ingredients in this dish, such as sweet chili and Hoisin. Information technology'southward challenging to get those authentic flavors using substitutions.
• Whenever possible, apply a hot cast fe wok or pan when stir-frying the ingredients. This will make the meat crispy and flavorful.

• ▢ one pound flank steak
• ▢ iii tablespoons cornstarch
• ▢ 1 cup canola oil
• ▢ 4 cloves garlic (minced)
• ▢ 1 teaspoon fresh grated ginger
• ▢ 1 yellow onion (sliced)
• ▢ 1 red bell pepper (cut into 1")
• ▢ one/4 cup cornstarch (divided)
• ▢ 1/4 teaspoon salt

SAUCE:

• ▢ one/2 cup water
• ▢ 1/four loving cup brown carbohydrate
• ▢ two tablespoon ketchup
• ▢ 6 tablespoons Hoisin sauce
• ▢ 2 tablespoons low sodium soy sauce
• ▢ one tablespoon oyster sauce
• ▢ 2 tablespoons sweetness chili sauce
• ▢ 1 teaspoons crushed blood-red pepper flakes
• ▢ ii tablespoons rice vinegar

Melt Way Prevent your screen from going nighttime

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  Thinly slice the flank steak against the grain into thin 1/four inch slices and add together it to a medium bowl.

• ▢

  Add together salt and ane tablespoon of cornstarch,stir and let sit for xxx minutes.

• ▢

  Combine all the Sauce ingredients in a small bowl, whisk and set aside.

• ▢

  Heat a medium-minor saucepan with the i cup of canola oil on medium-high and once the oil is hot, using the concluding 2 tablespoons of cornstarch toss the beefiness one last time and shake off any excess cornstarch. Fry the beef in pocket-sized batches, 2-three minutes. Ready aside.

• ▢

  Estrus a large pan or wok on high rut and add two tablespoons of the leftover oil from the beefiness.

• ▢

  Add together the onion and bong pepper and melt for ii-iii minutes, until it merely starts caramelizing on the edges.

• ▢

  Add the garlic and ginger in and continue to cook a few more seconds until fragrant.

• ▢

  Remove the veggies and set aside.

• ▢

  Add the Sauce to the pan and cook on high until information technology thickens, about 3-five minutes.

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  Add the beefiness and vegetables into the sauce and toss to combine.

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  Serve immediately with rice, garnish with green onions and sesame seeds.

Calories: 773 kcal | Carbohydrates: 49 g | Poly peptide: 26 g | Fatty: 64 g | Saturated Fat: 7 g | Cholesterol: 69 mg | Sodium: 1153 mg | Potassium: 584 mg | Fiber: 2 1000 | Sugar: 28 chiliad | Vitamin A: 1118 IU | Vitamin C: 40 mg | Calcium: 49 mg | Iron: 3 mg

Fabricated This Recipe?

Show me what you lot made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

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Source: https://sweetandsavorymeals.com/panda-express-beijing-beef/

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