PANDA EXPRESS' BEIJING BEEF COPYCAT RECIPE - FOOD.COM
My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
- While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
- When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
- Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
- Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Nutrition Facts : Calories 351.6, FatContent 10.8, SaturatedFatContent 4.3, CholesterolContent 123.6, SodiumContent 355.3, CarbohydrateContent 35.5, FiberContent 1.8, SugarContent 18.3, ProteinContent 26.8
BRAISED EGGPLANT,BEIJING STYLE
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Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 10
Steps:
- "1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch strips. 2. Heat the oil in a wok to 400 or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the eggplant and deep-fry until brown. Remove and drain well. 3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce. 4. Pour all but 2 tsp of the oil from the work. Heat over high heat,until the oil surface ripples. Add the garlic and stir-fry until fragrant. Add the eggplant strips and the sauce. Bring to a boil and cook,stirring, until the sauce thickens. Spinkle with the sesame oil, remove,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997"
Nutrition Facts : Calories 111 calories, FatContent 5.08707684501 g, CarbohydrateContent 16.7382553503 g, CholesterolContent 0 mg, FiberContent 9.50595431246235 g, ProteinContent 3.37842164979 g, SaturatedFatContent 0.755644540686 g, ServingSize 1 1 Serving (537g), SodiumContent 258.237289158 mg, SugarContent 7.23230103783765 g, TransFatContent 0.366753253056 g
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