Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 4 hours on low
- Total Time: 4 hours and 15 minutes
Ingredients
- 2 1/2 – 3 pounds flank steak, thinly sliced
- ⅓ cup cornstarch
- 2/3 cups oil
- 2 red bell peppers, cubed
- 1 onion, cubed
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 4 teaspoons sweet chili sauce
- 2 teaspoons vinegar
- ¼ cup water
- 1 teaspoon red chili flakes
- Sesame seeds for garnish
Directions
- Toss the thinly sliced flank steak with cornstarch until evenly coated.
- Heat the oil in a pan over medium-high heat. Brown the coated steak pieces quickly on all sides and transfer to the slow cooker.
- In a bowl, combine sugar, ketchup, hoisin sauce, soy sauce, sweet chili sauce, vinegar, and water. Stir until well mixed.
- Pour the sauce mixture over the beef in the slow cooker. Add the red chili flakes and stir to combine.
- Cover and cook on low for about 3-4 hours.
- About 30 minutes before the end of cooking, add the cubed bell peppers and onion to the slow cooker. This will keep them crisp and vibrant.
- Serve the Beijing Beef garnished with sesame seeds.
Cook Notes
For a crispier texture, you can briefly fry the coated beef in a pan with oil before adding it to the slow cooker.
Variations
- Keto Version: Substitute sugar with a keto-friendly sweetener and use a low-sugar ketchup and hoisin sauce.
- Low-Carb Version: Reduce the amount of sugar and serve over cauliflower rice instead of regular rice.
Nutrition Facts
Approximate values per serving (based on 6 servings):
- Calories: 500
- Fat: 30g
- Carbohydrates: 20g
- Protein: 35g
- Fiber: 1g
- Sugar: 12g
This Slow Cooker Copycat Panda Express Beijing Beef brings a touch of gourmet fast food to your dining table with ease, making it a perfect dish for both casual family dinners and special occasions.
