Panda Express Beijing Beef
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
1 pound flank steak, sliced into thin strips
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crushed chili pepper
2 teaspoons cornstarch
6 tablespoons cornstarch, for dusting Oil, for frying
1 teaspoon garlic, minced
1 medium diced red bell pepper
1 medium diced green bell pepper
1 medium sliced white onion
In a bowl or sealable bag, combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef is marinating, mix all of the sauce ingredients together in a bowl and refrigerate.
When the beef is done marinating, coat the slices with 6 tablespoons of cornstarch.
Remove any excess cornstarch and deep fry (either in a deep fryer or wok) in batches until floating or golden brown. Drain on paper towels.
Add a couple tablespoons of oil to the wok, add garlic, and stir-fry for 10 seconds. Add the peppers and onions and stir-fry for 2 minutes. Remove vegetables and set aside.
Pour sauce into the wok and heat until boiling.
In a serving dish, add beef and vegetables and coat with the sauce.
Most Chinese recipes call for thin strips of meat. It is much easier to make thin cuts if the meat is partially frozen. Cut meat across the grain; it will be easier to eat and have a better appearance.