This may sound a bit crazy but I’ve never had anything at Panda Express before up until about a month ago. They have been open up in the new strip mall here, and just right across from Panda Express is a brand spanking new Chipotle. It’s been too busy to go in there yet. My town that I live in is known for chain restaurants, but up until now we had never had a Panda Express or Chipotle. Crazy right?! I believe we did used to have a Panda Express in the mall.
Panda Express is so stinking good. They have amazing sweet and sour chicken, orange chicken, beijing beef, honey walnut shrimp (which is my new fav), and their noodles. Oh my, those chow mein noodles are my fav. Think the honey walnut shrimp is my favorite!
A lot of the food at Chinese places are deep fried and battered in cornstarch/flour mixture. This version is healthier and just cooked in a skillet with the sauce and onions and peppers. If you really want to make it even healthier, spray the wok with some cooking spray instead of using oil to cook the onions, pepper, and steak. I’ve never really been a fan of peppers before until I tried these Chinese dishes. I like them roasted or grilled with a little bit of char on the outside. If I had to eat a whole one, I wouldn’t.
Do you know what a pain in the rear is about cooking food like this?
1. Finding yaki-soba noodles. Where the heck are they in the grocery sore? Definitely not in the Asian section of the grocery store.
2. Finding a cabbage that isn’t the size of my head to use for the chow mein noodles.
Guess what I used instead of the yaki-soba noodles? Just plain old ramen noodles. Still tasted the same, but I find ramen noodles very hard to eat cause they’re so stringy sometimes. They work though. There was the cutest little tiny head of cabbage in the batch I found at the grocery store and the best part about it was that it was only .59 cents. Why on Earth would I want to ever buy a whole head of cabbage that HUGE for only 2 people!? I’m not a coleslaw person either.Print
Lighter Beijing Beef
- 8 oz flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 medium-sized yellow onion, sliced
- 1/2 medium-sized red bell pepper, cut into pieces
- Salt and sugar to taste
- 4 tablespoons water
- 2 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 3 tablespoons Hoisin sauce
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons sweet chili sauce
- 1-2 teaspoons crushed chili peppers
- 1 tablespoon apple cider vinegar
- Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
- In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Add in the steak and continue the cooking the steak for 3-4 minutes. Remove from wok.
- Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
Recipe adapated from rasa malaysia
Weight Watcher Points Plus: 6 (divide into 6 equal servings)
does not include noodles
Smart Points: 6
- Serving Size: 4
- Calories: 182
- Fat: 10
- Carbohydrates: 21
- Fiber: 0
- Protein: 12