This is a copy cat version of the Beijing Beef served at Panda Express. Commonly found at Chinese restaurant, this is a great tasty Chinese dish to try at home. If it’s too spicy for you, cut down the amount of chili peppers used in the recipe. Enjoy!
Beijing Beef Recipe:
3/4 lb flank steak, fat removed, sliced into thin strips
1/4 tsp salt
2 tbsp water
1 tbsp cornstarch
4 tablespoons water
2 tablespoons sugar
3 tablespoons ketchup
1 tablespoon vinegar
1 teaspoon chili sauce
1 tablespoon hoisin sauce
1 tbsp cornstarch to thicken the sauce
6 tbsp cornstarch, for dusting
Oil, for frying
2 clove garlic, minced
1 shallot, minced
6 – 8 assorted chili peppers
Cut beef into thin strips against the grain. In a bowl, combine it with marinade and refrigerate at least 30 minutes to develop the flavors.
In a saucepan, combine all the sauce ingredients together, and bring to a boil. Add 1 tablespoon of corn starch then simmer until the sauce is thicken.
Coat beef with 6 tablespoons of cornstarch, shake off any excess.
Quickly deep fry the coated beef in a wok, remove to paper towel and remove all from the wok except 2 tablespoons oil.
Add garlic, shallot and peppers and stir fry until they become fragrant. Stir in beef. Pour sauce into the wok and heat until boiling.
Quickly stir and serve.