Beijing Beef
Yield: 4 servings
This copycat Panda Express Beijing Beef recipe had tender beef, peppers, and onions tossed in a sweet and spicy homemade sauce. It's better than takeout and on the table in less than 30 minutes!
Ingredients
- 1 pound flank skirt, or top sirloin steak, thinly sliced against the grain
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 large green pepper thinly sliced
- 1 large red pepper thinly sliced
- 1 medium yellow onion diced
- ⅓ cup water
- ⅓ cup sugar
- ⅓ cup ketchup
- 3 tablespoons rice vinegar
- 3 large garlic cloves minced
- ½ teaspoon red pepper flakes - use more if you really like heat!
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Instructions
- Season steak with salt and pepper.
- Heat a wok or large skillet with tall sides over medium-high heat, and then add oil. Once oil is hot, add steak and sauté for 3 to 4 minutes, stirring occasionally until just browned. Take care to not over-cook.
- Stir in green pepper, red pepper, and onion. Sauté, stirring occasionally, until onion is translucent.
- Meanwhile, create the sauce. In a small bowl, combine water, sugar, ketchup, rice vinegar, garlic, and red pepper flakes.
- Reduce heat to medium and then stir the sauce into the sautéed steak and vegetables. Allow sauce to simmer for a few minutes.
- In a small bowl or cup, stir the water and cornstarch until dissolved. Stir the mixture into the steak and vegetables until the sauce thickens.
Serve hot, over rice.
Nutrition Information:
Serving: 1 Calories: 429kcal Carbohydrates: 31g Protein: 32g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 10g Cholesterol: 104mg Sodium: 247mg Fiber: 1g Sugar: 24g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.