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Copycat Panda Express Beijing Beef
Copycat Panda Express Beijing beef is full of the tender beef, vegetables, and sweet and spicy sauce we love but it's so much better!
Course
Main Course
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
6
Servings
Calories
610
kcal
Equipment
large skillet
slow cooker
small bowl
Ingredients
2 ½ - 3
pounds
flank steak
thinly sliced
⅓
cup
cornstarch
⅔
cups
oil
2
red bell peppers
cubed
1
onion
cubed
¼
cup
sugar
3
tablespoons
ketchup
6
tablespoon
hoisin sauce
1
tablespoon
soy sauce
4
teaspoons
sweet chili sauce
2
teaspoons
vinegar
¼
cup
water
1
teaspoon
red chili flakes
Sesame seeds for garnish
Instructions
Toss the sliced steak with the cornstarch until it is all lightly coated.
In a large skillet over medium high heat add the oil.
When the oil is hot add the beef in a single layer and cook quickly just to brown the outside. You may have to do more than one batch.
Add the beef to the slow cooker.
Add the bell pepper and onion to the slow cooker.
To a small bowl combine the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water and red pepper flakes.
Stir everything to combine.
Cook on low for 3 hours, stirring once or twice to prevent sticking.
Garnish with sesame seeds.
Serve over rice!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Slice
|
Calories:
610
kcal
|
Carbohydrates:
30
g
|
Protein:
42
g
|
Fat:
35
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
0.1
g
|
Cholesterol:
114
mg
|
Sodium:
637
mg
|
Potassium:
810
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
1381
IU
|
Vitamin C:
53
mg
|
Calcium:
58
mg
|
Iron:
4
mg