Homemade Panda Express-style Beijing beef: cornstarch-fried hanger steak stir-fried with peppers, onion and a sweet-spicy sauce
SAM THE COOKING GUY · ♥ 10.7K likes · 256.1K views · 10 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¼ lb hanger steak
Cut the hanger steak thinly across the grain to shorten the fibres for a more tender bite; put the pieces in a bowl.
- soy sauce
- rice vinegar
- coarse ground black pepper
Marinate with soy sauce, a little rice vinegar and coarse black pepper, mixing with a gloved hand; let it sit a few minutes.
- brown sugar
- soy
- rice vinegar
- ketchup
- oyster sauce
- sriracha
Make the sauce ahead: brown sugar, a splash of soy, rice vinegar, ketchup, oyster sauce and a little sriracha; mix.
Mixing the sauce ahead
- red pepper
- onion
Cut the red pepper and onion into little pieces and set aside.
Cutting peppers and onion
Heat the oil to a little above 350, since it drops when the beef goes in.
Fry in batches until golden brown, the oil bubbling; too many at once drives the temperature down. Drain on a rack.
- 2 tbsp neutral oil
Heat a couple tablespoons of neutral oil in the wok until smoking; stir-fry the onions and peppers about two minutes, breaking up clumps, keeping them from softening too much.
- oil
- garlic
- Sichuan peppercorns
Make a gap, add a little more oil and plenty of garlic and mix through; add a little Sichuan peppercorn.
Add the sauce and let it simmer about 30 seconds until it thickens and coats.