Panda Express Mongolian Beef
Panda Express Mongolian beef is a regular dish in most Chinese restaurants in the US and is typically prepared using flank steak. The recipe is simple and easy to prepare, but the taste is unique.
Ingredients
- 1 pound flank steak
- 1 cup canola oil
- 4 cloves garlic (minced)
- 1 yellow onion (sliced)
- 1 piece red bell pepper (cut into 1 inch)
- 1/4 cup cornstarch (divided)
- 1/4 teaspoon salt
- 3 egg whites (beaten)
- 1 teaspoon cornstarch
- 1/2 cup water
- 1/4 cup sugar
- 3 tablespoons ketchup
- 6 tablespoons Hoisin sauce
- 1 tablespoon soy sauce (low sodium)
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoons red peppers (crushed)
Instructions
- Slice the flank steak into thin slices of 1/4 inches against the grain. Add the beef, egg, salt, and cornstarch to a medium-sized bowl and marinate for 30 minutes to an hour.
- In a small bowl, whisk together the 1/2 cups water, 1/4 cups sugar, the ketchup, hoisin, sweet chili sauce, soy sauce, oyster sauce, crushed red peppers, and apple cider vinegar.
- Add 2 tablespoons of cornstarch to a bowl with the marinated beef after the beef has finished marinating.
- Heat the oil in a small saucepan over medium heat. Shake off the excess cornstarch from the beef with the last two tablespoons of cornstarch.
- Fry the slices until they are golden brown, in batches. Use two tablespoons of the oil from frying the beef in a large pan on high heat.
- Cook the onion and bell pepper for 2-3 minutes, until the edges start to caramelize. Once the garlic is fragrant, add it in and cook for a few more seconds.
- Take out the veggies and place them on a plate with the beef. Stir in the Beijing Beef sauce to the large pan and cook on high until it thickens about 3-5 minutes.
- Toss the beef and vegetables together with the sauce. Serve right away.
Nutrition
Calories: 395kcal