Panda Express-inspired Beijing Beef

• total time: 6 minutes

Ingredients

1 lb ground beef

2 red bell peppers, diced

1 onion, diced

½ cup chicken broth

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp gochujang

2 tbsp ketchup

¼ cup sugar

1 tbsp chili garlic sauce or sriracha

Cornstarch Slurry

2 tbsp cornstarch

¼ cup water

1 tbsp vinegar

Directions

Add the ground beef to a large skillet over medium-high heat and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.

Add the diced red bell peppers and onion to the skillet. Cook for a few minutes until they begin to soften but still have a little bite.

Add the chicken broth, soy sauce, hoisin, gochujang, ketchup, sugar, and chili garlic sauce or sriracha. Stir everything together until well combined.

In a small bowl, whisk together the cornstarch, water, and vinegar until smooth.

Pour the slurry into the skillet and stir well. Let everything simmer for a few minutes, stirring frequently, until the sauce thickens and coats the beef and veggies.

Spoon over warm white rice and enjoy!