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Beijing Beef (Better Than Panda Express!)

Crispy fried beef tossed in a bold sweet and spicy sauce with peppers and onions, better than takeout and easy to make at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1.5 lb flank steak thinly sliced
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sauce
  • 0.5 cup ketchup
  • 0.25 cup sugar
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp garlic minced
  • 1 tsp ginger grated
  • 0.5 tsp red pepper flakes
Vegetables
  • 1 red bell pepper sliced
  • 1 onion sliced

Equipment

  • Wok or deep skillet
  • Mixing bowls
  • Wire rack
  • Tongs

Method
 

  1. Slice flank steak thinly against the grain.
  2. Coat beef in egg then cornstarch and flour mixture.
  3. Fry at 350°F until golden and crispy.
  4. Whisk sauce ingredients together.
  5. Stir fry vegetables until tender crisp.
  6. Simmer sauce until thickened.
  7. Toss beef with sauce and vegetables and serve.

Notes

Serve immediately for best crispiness.