Beijing beef

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut the flank steak against the grain into thin ¼ inch slices.

Step 2

In a medium sized bowl add the beef, 3 egg whites, ¼ tsp salt, 1 tbsp soy sauce, and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.

Step 3

Drain beef of excess marinade, then in a medium sized bowl, coat with enough cornstarch to cover the beef.

Step 4

Fry in 350° oil for 3 minutes or until the internal temperature of the beef reaches at least 165°.

Step 5

Let beef cool down to about room temperature, then freeze in a freezer-safe container overnight. Note: this adds more crunch.

Step 6

If creating Sweet & Sour Sauce, whisk together ½ cup water, 2 tbsp tomato paste, ¾ cup sugar, ¾ cup vinegar, 2 tsp cornstarch, ½ tsp salt, ¼ tsp xanthan gum, and 3-6 drops of yellow and red food colorings.

Step 7

Refry frozen beef in 350° oil for 5 minutes or until internal temperature is around 180°.

Step 8

Throw in 3 oz of diced yellow onion and 3 oz of cut red bell pepper in with the beef and fry for 5 seconds.

Step 9

In a wok or pan over moderately high heat, heat 1 tbsp of vegetable oil and cook 1 ½ tsp Ginger Garlic in Oil and 1 ½ tsp Chili Flakes in Oil until fragrant (a few seconds).

Step 10

Add 1 cup Panda Express Beijing Sauce Sweet & Tangy and once it is boiling, toss the beef and vegetable mixture in the sauce until completely coated. If using the Sweet & Sour Sauce recipe, do not heat the sauce to boiling or it will alter the flavor.