Dinner · 40 min · chinese

Copycat Beijing Beef (Panda Express’s style)

Weeknight-friendly Chinese cooking: Copycat Beijing Beef (Panda Express’s style) comes together in 40 minutes with flank steak, cornstarch, and not much else. Each serving lands at 330 calories with 30g of protein, so it eats like a much heavier meal. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 1.25 lb Flank steak
• 1/3 cup Cornstarch
• 1 Egg white
• 1 Red bell pepper
• 1 Yellow onion
• 3 tbsp Soy sauce
• 2 tbsp Hoisin sauce
• 1 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tbsp Fresh ginger
• 3 cloves Garlic

Steps

1. Slice the flank paper-thin against the grain; freeze it 20 minutes first and the knife glides through.
2. Velvet the beef: toss in egg white, cornstarch, and a spoon of soy; it fries up crisp outside, tender inside.
3. Air-fry the strips in a single layer at 400°F for 10 minutes until the edges caramelize.
4. Char the peppers and onion in a hot wok until they just blister; they should still snap.
5. Build the glaze — soy, hoisin, vinegar, honey, ginger, garlic — and reduce until it sheets off the spoon.
6. Toss beef and veg through the glaze for 30 seconds, no more, and get it onto plates while the crust is still alive.

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