In this copycat version of Panda Express's star beef entree, slightly spicy, sweet and tangy sauce marries together crispy beef with sautéed veggies. Forget takeout. Try this!
1pound(454g)flank steaksliced into ¼” slices (against the grain)
1cup(237ml)vegetable oil
1red bell peppercut into ½“ pieces
1yellow onioncut into ½” pieces
4clovesminced garlic
4-6tablespoonscornstarch
Beef Marinade:
1large eggbeaten
2teaspooncornstarch
¼teaspoonsalt
1tablespooncold water
Sauce:
¼cup(59ml)water
2tablespoonshoneyor sugar
3tablespoonsketchup
¼cup(69g)hoisin sauce
1tablespoonsoy sauce
1teaspoonoyster sauce
1 ½tablespoonssweet chili sauce
2tablespoonsrice wine vinegar
1 ½teaspoonred pepper flakes
2teaspooncornstarch
Instructions
In a large bowl, whisk together the ingredients for the beef marinade (egg, cornstarch, salt and water). Add the steak and stir well to coat. Cover and refrigerate for 30 minutes.
Meanwhile, whisk together all ingredients for the sauce and set aside.
After 30 minutes, coat steak in 4 tablespoons cornstarch, until evenly coated. You can add up to 6 tablespoons if there’s not enough to coat all of the steak.
Heat oil in a large wok over medium high heat. Cook the steak in batches, frying until golden brown on both sides. Remove and set aside and repeat until all of the steak is cooked.
Drain almost all of the oil from the pan, then return to medium heat. Add in the onion, peppers and garlic and sauté for ~3-4 minutes. Add in the sauce, stir well and bring to a gentle simmer. Cook for a few minutes, until the sauce starts to thicken.
Add back in the beef and stir until well coated. Remove from heat and serve hot.