Tonight at Panda Express, Hong Kong beef is on the menu! It has the crispiest, lightest-breaded beef strips and soft vegetables tossed in a sauce that will make you want more. It will definitely get two thumbs up at the table!
Ingredient
– 1poundflank steak– 3tablespoonscornstarch– 1cupcanola oil– 4clovesgarlicminced– 1teaspoonfresh grated ginger– 1yellow onionsliced– 1red bell peppercut into 1"– 1/4cupcornstarchdivided– 1/4teaspoonsaltSauce:– 1/2cupwater– 1/4cupbrown sugar– 2tablespoonketchup– 6tablespoonsHoisin sauce– 2tablespoonslow sodium soy sauce– 1tablespoonoyster sauce– 2tablespoonssweet chili sauce– 1teaspoonscrushed red pepper flake– 2tablespoonsrice vinegar
Direction
1
Slice flank steak against the grain into 1/4-inch slices and place in a medium bowl. Add salt and 1 tablespoon cornflour, stir, and wait 30 minutes.
2
Whisk all Sauce ingredients in a small bowl and set aside.
After heating the 1 cup of canola oil in a medium-small skillet on medium-high, toss the beef one last time with the remaining two tablespoons of cornflour and brush off any excess.
3
Small batches of meat fry for 2-3 minutes. Set aside. Add two teaspoons of beef oil to a big pan or wok on high heat. Add the onion and bell pepper and sauté for 2-3 minutes until the edges caramelise.
4
Add garlic and ginger and heat for a few seconds until fragrant.
Remove and reserve veggies.
5
Cook the sauce on high for 3-5 minutes until thickened.
Toss beef and vegetables in sauce.
6
Top with green onions and sesame seeds and serve with rice immediately.