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Panda's Beef Delight Recipe

Name: Panda Cuisines Panda's Beef Delight Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 tbs light soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry; 1 tsp cornstarch (for velveting); 1 tsp baking soda (optional, for very tenderizing); 2 tbs vegetable oil (for stir-frying beef); 2 cups broccoli florets; 1 cup carrot, sliced on the bias (about 1/4-inch); 1 cup bell pepper (red or green), sliced into 1/2-inch strips; 3 oz baby corn (halved lengthwise) or sliced corn kernels; 3 cloves garlic, minced; 1 tsp ginger, peeled and julienned; 2 stalks scallions (green parts), cut into 1-inch pieces; 1 tsp dark soy sauce (for color); 1 tbs light soy sauce; 1 tsp Chinese black vinegar or balsamic as substitute; 1 tbs hoisin sauce; 1 tsp Chinkiang black bean paste or fermented broad bean paste (Doubanjiang) — adjust for heat; 1 tsp Sichuan peppercorns, toasted and ground (or 1/4 tsp preground); 1 tsp chili oil or chili crisp (for heat); 3 tbs beef or chicken stock (low-sodium preferred); 1 tsp cornstarch (for slurry); 1 tbs cold water (for slurry); 1 tsp sesame oil; 1 tsp white pepper or ground black pepper; 0.5 tsp salt; 1 tsp toasted sesame seeds (optional)

Inspired by Panda Cuisine

Time40m

Serves4

Beef over a layer of vegetables in Sichuan brown sauce

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Ingredients

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Beef & Marinade

1 lb flank steak or sirloin, thinly sliced against the grain

2 tbs light soy sauce (for marinade)

1 tbs Shaoxing wine or dry sherry

1 tsp cornstarch (for velveting)

1 tsp baking soda (optional, for very tenderizing)

2 tbs vegetable oil (for stir-frying beef)

Vegetables

2 cups broccoli florets

1 cup carrot, sliced on the bias (about 1/4-inch)

1 cup bell pepper (red or green), sliced into 1/2-inch strips

3 oz baby corn (halved lengthwise) or sliced corn kernels

3 cloves Garlic, minced

1 tsp ginger, peeled and julienned

2 stalks scallions (green parts), cut into 1-inch pieces

Sichuan Brown Sauce

1 tsp dark soy sauce (for color)

1 tbs light soy sauce

1 tsp Chinese black vinegar or balsamic as substitute

1 tbs hoisin sauce

1 tsp Chinkiang black bean paste or fermented broad bean paste (Doubanjiang) — adjust for heat

1 tsp Sichuan peppercorns, toasted and ground (or 1/4 tsp preground)

1 tsp chili oil or chili crisp (for heat)

3 tbs beef or chicken stock (low-sodium preferred)

1 tsp cornstarch (for slurry)

1 tbs cold water (for slurry)

Finishing & Seasoning

1 tsp Toasted sesame oil

1 tsp white pepper or ground black pepper

1/2 tsp Celtic sea salt

1 tsp toasted sesame seeds (optional)

Method

Beef & Marinade

Slice & Marinate

Trim any large pieces of fat from the beef and thinly slice across the grain into 1/8–1/4-inch pieces. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp baking soda (optional). Add the beef, toss to coat, and let marinate 15–30 minutes in the refrigerator.

Heat a wok or large skillet over high heat until very hot. Add 1–2 tbs vegetable oil and swirl. Working in a single layer, quickly stir-fry the marinated beef in batches until just browned but still a bit tender, about 45–60 seconds per side (total 2–3 minutes). Remove beef to a plate and set aside.

Vegetables

Blanch or Stir-Fry Vegetables

Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets and carrot slices for 45–60 seconds until bright and slightly tender, then transfer to an ice bath to stop cooking. Drain. Alternatively, if you prefer, stir-fry broccoli and carrots directly in the wok with 1 tbs oil for 2–3 minutes until crisp-tender.

In the hot wok used for the beef, add a little oil if needed (about 1 tbs). Add minced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant. Add bell pepper and baby corn and stir-fry 1–2 minutes. Add the blanched broccoli and carrots back to the wok and toss to combine for 30–45 seconds.

Sichuan Brown Sauce

Make the Sauce

In a small bowl combine 1 tsp dark soy, 1 tbs light soy, 1 tsp black vinegar, 1 tbs hoisin, 1 tsp Doubanjiang or black bean paste, 1 tsp toasted ground Sichuan peppercorns, 1 tsp chili oil, and 3 tbs stock. Stir to combine.

Thicken the Sauce

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Pour the prepared sauce into the wok with the vegetables and bring to a simmer for 30–45 seconds. Stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens to a glossy coating that clings to the vegetables.

Finish & Plate

Return the cooked beef and any accumulated juices to the wok with the vegetables and sauce. Toss quickly over medium-high heat for 30–60 seconds to reheat the beef and coat everything in the sauce. Taste and adjust seasoning with up to 1/2 tsp salt and 1 tsp white pepper as needed.

Stir in 1 tsp sesame oil and the scallion pieces, toss once more, then remove from heat.

Serve the beef and vegetables over a shallow bed of steamed rice or simply on a platter. Sprinkle toasted sesame seeds on top if using. Serve immediately.