Panda Express Beijing Beef Recipe Crispy Tangy at Home

Ingredients

• 1 lb (450g) Flank Steak, thinly sliced against the grain
• 1 large Egg, lightly beaten
• 1/4 cup (30g) Cornstarch
• 1/4 cup (30g) All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• Vegetable Oil, for deep frying (about 4 cups/950ml)
• 1/4 cup (60ml) Soy Sauce, low sodium preferred
• 1/4 cup (60ml) Rice Vinegar
• 1/4 cup (50g) Granulated Sugar
• 2 tbsp (30ml) Hoisin Sauce
• 1 tbsp (15ml) Oyster Sauce (optional, but adds depth)
• 1 tbsp (15ml) Ketchup
• 1 tbsp (15ml) Cornstarch
• 1/4 cup (60ml) Water
• 1 tsp Sesame Oil
• 1 clove Garlic, minced
• 1/2 inch Ginger, grated
• 1/4 tsp Red Pepper Flakes (or more, to taste)
• Sesame Seeds
• Green Onions, thinly sliced