Beijing Beef Recipe
This is apparently a Panda Express recipe for their Beijing beef. How accurate this is to the original I don’t know but I decided to give it a try and I would say it turned out pretty good. Before seeing this on the Panda Express website I had no idea it even existed, which makes me assume this is not an authentic part of Chinese cuisine but rather more of a ‘made up’ dish. One thing I found interesting though is the beef is coated with corn starch and then deep fried giving it a nice and crispy texture. The sauce kind of reminded me of sweet and sour sauce only with a little kick from crushed chili pepper. The addition of onions and red and green bell peppers nearly went perfect in the dish. To leave the vegetables crunchy and the beef crispy I would recommend removing the cook vegetables from the wok before making the sauce and coating the beef with the sauce and adding the vegetables right before serving.
Ingredients:
1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)
Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch
Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)
Cooking Instructions:
Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Oh man, your food just always looks SO GOOD!
It looks so good and I’ve read this somewhere else as well that coating it with cornstarch makes it crispier. Must try this although I am not very fond of beef.
Authentic or not, this looks delicious!
HoneyB - Thanks!
Ivy - The crispier the better. I Prefer chicken myself but beef is ok.
Deborah - It really is. Thanks.
Bobby, as usual, your cooking looks amazing!
I just tried this for the first time last week at Panda Express and loved it. Know I can try and make it myself. Thank you so much for this. It looks sooooo good.
This recipe also look great to try thanks Kim
Wow, this looks gorgeous. How many do you reckon this would serve? Think I’ll try it tonight!
I made this last night and it was very good. I tweaked it pretty substantially, but it’s definitely another keeper!
Arika
was very simply and with great taste and flavor.
thanks
I made this and the first sauce tasted too vinegary , went with 1/2 tbls vinegar and added 1/2 tbls soy to the mix, it turned out really well. Also had red,green and yellow bell peppers in addition to the onion, this gave the dish a Thai look. Thank you for posting this…
Just had this for the first time and knew I had to find a recipe for it. Two things I have noted from the picture above, the beef I had today had seasame seeds on it (easy addition) and no green peppers. I will comment on the recipe after I have made it. Thanks.
I have made this recipe, and I’m wondering if anyone else noticed that this recipe does not come out with the same color and taste as in the restaurant. I am considering using hoisin rather than ketchup. Has anyone got any advice? Thanks!!!
Has anyone tried subbing hoisin for ketchup?
OK, I just thought I would let folks know….I was doubling the sauce recipe anyway, and so I used 3 Tbsp Hoisin and 3 Tbsp Ketchup. The difference was wonderful! I may do even more of the ratio next time towards the hoisin,(4/2?) because we like hot and spicy. Just make sure you double all of the other ingredients. I must say, I found this version to be much closer to what I get at my local Panda Express. This version of the recipe shows no soy, but that might be a goood thing to try sometime, (just watch out for going too salty).
I made this recipe last night following ingredients exactly and it tastes nothing like Panda Express Beijing Beef.
Although it was good, it tastes like a sweet and sour.
This is the only Kopy Kat recipe on the net for Beijing beef used on a few other sites.
I think I’ll follow Melissas advice and tweak it again.