Beijing Beef (Takeout Fake out Panda Express)

 

Who doesn’t love Chinese takeout? I know I am a huge fan when I am not in the mood to cook! I love to eat it right out of the takeout box- I think it tastes better that way. When I am in the mood to cook, I like to make “takeout fake out” Chinese food recipes. One of my favorites is this crock-pot Beef and Broccoli. I make that recipe all the time and I think my husband is starting to get sick of it! So it was time for a new takeout copycat recipe. This recipe for Beijing Beef is super delicious! It requires a little bit of patients because you have to fry the beef in batches, but the result is wonderfully crispy and tender pieces of steak tossed in a sweet and tangy sauce. Serve the beef with white or brown rice or if you are feeling extra adventurous mix up a batch of homemade fried rice. Enjoy!

Beijing Beef (Serves 4)    

Ingredients:

  • 1 lb flank steak, sliced into thin strips
  • 6 tablespoons cornstarch, for dusting
  • vegetable oil, for frying
  • 1 teaspoon garlic, minced
  • 2 medium bell peppers (one red, one yellow or green), sliced
  • 1 medium onion, sliced

Marinade

  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Sauce

  • 4 tablespoons water
  • 4 tablespoons sugar
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 1/4 teaspoon chili pepper
  • 2 teaspoons cornstarch

Directions:

  1. Cut beef into thin strips. Combine all marinade ingredients in a bowl and mix well. Add beef slices and marinate for 15 minutes.
  2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  3. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until golden brown. Drain on paper towels.
  4. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 4 minutes. Remove vegetables and set aside.
  5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
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