PANDA EXPRESS BEIJING BEEF

Panda Express Beijing Beef

By Chef Michael Lin

Panda Express

Panda Express’ new Beijing Beef. Crispy strips of marinated beef, with crisp bell peppers and sliced onions all wok-tossed in a tangy sweet and spicy sauce. It’s crispy on the outside and tender on the inside. It just might be our tastiest dish yet.

Ingredients:

1 lb. sliced beef (3l x 1w x 1/4 thick)

5 cups salad oil (for deep frying)

Group A:

1 egg

1/4 Teaspoon salt

2 Tablespoons water

1 Tablespoon cornstarch

Group B:

6 Tablespoons cornstarch

Group C:

1 Tablespoon salad oil

1 Teaspoon chopped garlic

Group D:

2 Ounces diced red bell peppers

2 Ounces diced green bell pepper

3 Ounces diced onion

Group E: (Sauce Ingredients)

4 Tablespoons water

4 Tablespoons sugar

3 Tablespoons ketchup

2 Tablespoons vinegar

1/4 Teaspoon crushed chili pepper

2 Teaspoons cornstarch.

Mix sauce ingredients together. Keep sauce refrigerated until use. Cooking Instructions
First, cut beef into slices and keep them in a mixing bowl. Marinate meat with Group A until the ingredients are thoroughly mixed. Dip marinated beef slices in Group B. Make sure the sliced are covered with cornstarch. Remove excess cornstarch. Heat up a wok with oil (making sure it reaches to about 350 F). Fry the marinated sliced beef until it is crispy. Remove and drain oil. Reheat the wok and add Group C. Stir fry for 5 seconds, then add Group D. Stir and fold for about 30 seconds. Add sauce into the wok. When sauce boils, put fried sliced beef into wok. Stir and fold until beef is covered in sauce. Place finished Beijing Beef into dish.

Fox 13: April 28, 2008