Panda Express Beijing Beef
Ingredients
The Beef
1 pound skirt steak (or flank steak)
1 large egg, beaten
1/4 cup cornstarch, divided
1 cup vegetable oil
1 small yellow onion, sliced
1 large red bell pepper, cut into 1-inch pieces
3 cloves garlic, minced
The Sauce
1/2 cup water
1/4 cup granulated sugar
3 tbsp. ketchup
6 tbsp. hoisin sauce
1 tbsp. low-sodium soy sauce
2 tsp. oyster sauce
4 tsp. sweet chili sauce
1 tsp. crushed red pepper flakes
2 tbsp. apple cider vinegar
Directions
The Beef
Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.
The Sauce
In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
Heat the oil in a medium sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.
Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.
Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!
https://freerecipenetwork.com/panda-express-beijing-beef/