DIY Panda Express Beijing Beef - Feat. Mom

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken or pork can lower costs while still providing protein.

hoisin sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso offers umami flavor with fewer additives.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free alternative, while flour is often less expensive.

Cut the flank steak against the grain into 1/4 inch slices.

In a medium bowl, crack 1 egg and add 1/2 tsp salt and 1 tbsp corn starch. Mix well.

Add the sliced steak to the marinade and coat evenly. Refrigerate for 30 minutes or more.

Prepare the sauce by mixing 1/2 cup water, 1/4 cup sugar, 3 tbsp ketchup, 6 tbsp hoisin sauce, 1 tbsp soy sauce, 4 tsp sweet chili sauce, red pepper flakes, and 2 tbsp apple cider vinegar in a bowl. Stir until combined.

Measure out 3 cups of water and 1 1/2 cups of rice. Add salt and 2 tbsp butter to the water and bring to a boil.

Once boiling, add the rice, cover, and reduce to a simmer until cooked.

After marinating, add 2 tbsp corn starch to the marinated beef and mix well.

Heat oil in a pan and carefully add the beef in batches, frying for 3 to 5 minutes until cooked. Do not overcrowd the pan.

Remove the beef and drain on paper towels. In the same pan, sauté onions and red bell peppers until soft.

Add minced garlic to the sautéed vegetables and cook briefly before pouring in the prepared sauce.

Add the cooked beef back into the pan, bring the mixture to a boil, and let simmer until the sauce thickens.

Serve the beef mixture over the cooked white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens