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Beijing Beef

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Welcome to the ultimate showdown between takeout and homemade, where we’re making the delectable Beijing beef from the beloved Panda Express right from your own kitchen! Picture this: crispy, tender strips of beef smothered in a glossy, savory-sweet sauce that’s bursting with vibrant flavors and perfectly stir fried with sweet bell peppers. While takeout might be convenient, making Beijing beef at home lets you control every delicious detail, from the perfect balance of spices to the exact amount of sweetness. Also, there’s something so special about food made with love, and you’ll really taste the love with this one. When you whip up this dish yourself, you get to enjoy restaurant-quality flavors without ever leaving your kitchen.

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Beijing Beef

Recipe by Julia Vuong
0.0 from 0 votes
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1 lb 1 chuck steak or flank

  • 1/2 tsp 1/2 baking soda

  • 2 tbsp 2 soy sauce

  • 3/4 cup 3/4 cornstarch

  • 1 1 bell pepper

  • 1/2 1/2 onion

  • 5 5 garlic cloves

  • 1 tsp 1 sesame seeds

  • frying oil

  • Sauce

  • 4 tbsp 4 hoisin sauce

  • 4 tbsp 4 sweet chili sauce

  • 3 tbsp 3 ketchup

  • 3 tbsp 3 water

  • 2 tbsp 2 rice vinegar

  • 1.5 tbsp 1.5 sugar

  • 1 tbsp 1 soy sauce

  • 1 tsp 1 pepper flakes

  • 1 tsp 1 pepper

  • 1 tsp 1 cornstarch

Directions

  • Cut bell peppers and onions into 1 inch square pieces and mince garlic
  • Slice beef and marinate with soy sauce and baking powder
  • Add cornstarch to beef and fry in 350F-375F degrees oil until crispy and set aside
  • Fry bell peppers, onions, and garlic in a pan with a bit of oil
  • Combine sauce mixture, throw into pan with the veggies, reduce sauce until it thickens over medium to low heat, this should take about 5 minutes
  • Toss the crispy beef back into the pan and coat the beef with the sticky sauce
  • Enjoy!

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