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beijing beef


i have a kid that loves panda express beijing beef. this is my best stab at it. naturally, she thinks mom's is better. what i've learned: sherry may be used in place of the ponzu, but ponzu with citrus is it. also, i used a double batch of recipe #443956 and it is the perfect amount for the hoisin sauce. i found when making the hoisin, it's best to use a black bean sauce and honey combination. another thing, cut the strips very thin; they fry crisper. should you like it less sweet, cut back on the sugar, panda's is pretty sweet. let me disclose that i am not claiming this as an exact replica, but still very good. 9/13/11 upadate: i retried the recipe for the 10th time. quite possibly for a better match of the panda express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. i added that to the ingredients so as not to forget.


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  1. In a bowl
  2. Whisk together all marinade ingredients
  3. Place marinade in a small sealable plastic bag
  4. Adding beef slices
  5. Seal and massage to coat
  6. Marinate for 15 minutes
  7. In the meantime
  8. In a small bowl mix all the sauce ingredients together
  9. Whisking to completely combine
  10. Set aside
  11. Drain marinade from beef
  12. Coat the beef slices with cornstarch
  13. Heat oil over medium-high heat until very hot
  14. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown
  15. Drain on paper towels
  16. Set aside
  17. Heat wok over medium-high heat
  18. Add 1 tablespoons oil and heat to almost smoking
  19. Add minced garlic and ginger and stir-fry for 10 seconds
  20. Add bell peppers and onion
  21. Stir fry for 2 minutes
  22. Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens
  23. Remove from heat then add beef to vegetables and coat with the sauce
  24. Sprinkle on top toasted sesame seeds

Step 20

Total Time in Minute 40

Ingredients Count 18

cooking beijing beef

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Sirloin steak







Hoisin sauce

Ponzu sauce

White vinegar

Sambal oelek

Vegetable oil


Fresh ginger

Red bell pepper

Green bell pepper

White onion

Sesame seeds

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