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Copycat Panda Express Beijing Beef - Homemade Recipe
Crispy beef strips in sweet and tangy sauce with peppers and onions. This Panda Express copycat tastes better than the original!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Cut the flank steak against the grain into 1/4-inch slices and place in a bowl with the soy sauce and baking soda. Stir to combine. Let the meat marinate for ⏱️ 30 minutes and then drain the beef of excess marinade.
2
While the meat is marinating, combine all the sauce ingredients in a small bowl. Mix well and set aside.
3
Pour the vegetable oil into a heavy-bottomed pot until it reaches a depth of 3 inches. Heat the oil to 350°F.
vegetable oil (for frying)vegetable oil2 tablespoons
4
Dredge the beef on both sides with cornstarch. Shake off the excess.
cornstarch2 teaspoons
5
Fry the beef in the vegetable oil in small batches for about 3 to ⏱️ 4 minutes or until golden brown on both sides. Drain the beef on a wire rack.
vegetable oil (for frying)vegetable oil2 tablespoons
6
Heat a wok on high with a few tablespoons of the vegetable oil you used to fry the beef. Sauté the onions and red bell peppers until softened. Add the garlic and ginger and sauté until fragrant. Add the sauce to the wok and stir a few times. Then add the fried beef. Stir to coat the beef and vegetables with the sauce.
vegetable oil (for frying)vegetable oil2 tablespoonsdiced red bell pepper1 cup
7
Serve with cooked rice.
cooked rice6 cups
Nutrition Facts
calories
561 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
2 g
sugar Content
14 g
sodium Content
577 mg
protein Content
30 g
trans Fat Content
0.03 g
cholesterol Content
68 mg
carbohydrate Content
82 g
saturated Fat Content
3 g
unsaturated Fat Content
6 g
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