Panda Express Bejing Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Beef Flank Steak (4 oz) 4 clove Garlic 4 serving Onions, yellow sauteed 1 cup 1 cup Bell peppers (Green, Red, Yellow, Orange) 1/4 tsp Himalayan Pink Salt (by WJHUNTER) 3 Eggs Eggland's Best Organic)2 Tbsp Bob’s Red Mill Organic whole Ground Golden Flaxseed Meal1/4 cup Truvia Baking Blend Natural Sweetener3 Tbsp sugar free ketchup6 Tbsp Hoisin Sugar Free sauce1 Tbsp Kikkoman Low Sodium Soy Sauce 4 tsp sweet chili sauce - sugar free1 tsp crushed red pepper2 Tbsp Apple Cider Vinegar, Bragg's Organic with the mother
Instructions
1. Cut the flank steak against the grain into thin 1/4 inch slices.
2. In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
3. To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
4. After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
5. Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
6. With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
7. Fry the slices, in batches, until golden brown (2-3 minutes).
8. Heat a large pan on high heat and use two tablespoons of olive oil
9. Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
10. Add the garlic in and continue to cook a few more seconds until fragrant.
11. Remove the veggies and put them with the beef on a plate.
12. Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
13. Add the beef and vegetables into the sauce and toss to combine.
Serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COACHKELLZ.
1. Cut the flank steak against the grain into thin 1/4 inch slices.
2. In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
3. To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
4. After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
5. Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
6. With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
7. Fry the slices, in batches, until golden brown (2-3 minutes).
8. Heat a large pan on high heat and use two tablespoons of olive oil
9. Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
10. Add the garlic in and continue to cook a few more seconds until fragrant.
11. Remove the veggies and put them with the beef on a plate.
12. Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
13. Add the beef and vegetables into the sauce and toss to combine.
Serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COACHKELLZ.
Nutritional Info Amount Per Serving
- Calories: 477.7
- Total Fat: 26.3 g
- Cholesterol: 172.5 mg
- Sodium: 268.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.5 g
- Protein: 34.7 g
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