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.
#Weeknight #60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #For-1-or-2 #Beijing #Main-dish #Beef #Asian #Chinese #Stove-top #Meat #Steak #Equipment #Number-of-servings
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