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A wok with meat and peppers in it.
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Easy Panda Express Recipe on a Budget

Beijing beef just like you get from Panda Express! Spicy and sweet with crispy beef and crunchy peppers and onion. Serve over rice.
Course Main Course
Cuisine Asian
Budget Splurge
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Calories 605kcal

Equipment

  • Sharp knife
  • Wok or large skillet
  • Heat-proof spatula or wok spatula
  • Medium bowl
  • Small bowl

Ingredients

For the Crispy Beef Strips:

  • ¾ pound Thin strips of flank steak
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

For the Tangy Beijing Beef Sauce:

  • 2 tablespoons Hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon red pepper flakes (or more if you like it spicy!)
  • 2 teaspoons brown sugar
  • 1 tablespoon red bean paste (optional)

For the Stir Fry Mix:

  • 1 tablespoon vegetable oil
  • 1 red bell pepper, sliced
  • ½ yellow onion, chopped
  • sprinkle of sesame seeds for garnish
  • 1 green onion sliced

Instructions

Preparing the Crispy Beef Slices:

  • Start by cutting your beef into thin strips. In a bowl, mix the egg whites and 2 tablespoons of cornstarch until smooth.
  • Dip your beef strips in, ensuring they're well coated. Lay them out on paper towels. Or, choose the easy way and pour the egg white/cornstarch mixture over the beef strips in a flat dish and stir it around until all the strips are coated.
  • Heat up a tablespoon of oil over medium-high heat. Once it's hot, add your beef strips.
  • Fry until they're a crispy golden brown. Remove and set on paper towels to remove excess oil. Set Aside.

Making the Sauce:

  • In a separate bowl, combine all your sauce ingredients. Stir it all together. Set aside.

Stir Frying:

  • Wipe the same pan or wok, and reduce to medium heat. Add a tablespoon of oil. Toss in your red bell peppers and yellow onion.
  • Once they've softened a bit, pour in the Beijing sauce. Stir until everything’s well-coated. Do not overcook the pepper and onion. You want it with some bite left in it.
  • Add your crispy back in. Give it another good stir, ensuring those crispy beef strips are drenched in the tangy sauce and everything is hot and bubbly.

Serving:

  • Move your Beijing beef to a serving dish. Garnish with sesame seeds and green onions. Serve it with white rice or brown rice.

Notes

Nutritional data does not count the rice you might serve with this dish.

Nutrition

Calories: 605kcal | Carbohydrates: 40g | Protein: 43g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1126mg | Potassium: 888mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2221IU | Vitamin C: 79mg | Calcium: 71mg | Iron: 4mg