Comments on: Beijing Beef Recipe

By: ice1chris

ice1chris — Mon, 10 Aug 2009 23:56:43 +0000

WOW!!!! this is one amazing recipe. Took the advise of a previous post and used 3 parts ketchup to 1 part hoisin sauce. This recipe came out almost identical to Panda Express. When I made the sauce it tasted very pungent and I didn’t have much hope in the recipe, but once I heated the sauce up and tossed it with the beef and vegetables WOW this dish just came to life.
THIS IS A MUST TRY RECIPE…..ONE OF MY FAVORITES!

By: Printer Pat

Printer Pat — Sun, 09 Aug 2009 15:50:47 +0000

I tried this recipe on 8/9/09,It was great, but i new going in that i was going to have to use hoisen sauce, so i did. It taste just like the origanal. I made it with chicken and beef. If you make this recipe and it does’t taste like Panda Expresses, then you do not know what you are doing, so get out of the kitchen.

By: Andrew

Andrew — Sat, 23 May 2009 00:05:01 +0000

Wow, I made this just now for dinner, turned out excellent, so yummy!! Looks spot on like Beijing beef and the was pretty close.
consistency

I used 3TB of ketchup and 3TB of Hoisin
( the hoisin is key to the flavoring.)
Even if you don’t like your food spicy, I recommend you add AT LEAST a Tablespoon of Tabasco or other spice(to balance out the sweetness) to the sauce.

Over all it was pretty close at the end. The sauce recipe still needs a bit more work. Maybe ginger root would have done the trick here?

Also throwing the cooked breaded beef into the sauce mixture pan while hot was a perfect way to evenly coat the beef.

By: Nicky

Nicky — Mon, 06 Apr 2009 18:13:14 +0000

I made this last night with fried rice, but the fried rice didn’t come out as well as the beijing beef. Maybe I cooked my peas and carrots to long? In all this was easy and very delicious. Thanks

By: Kathy and toby

Kathy and toby — Sun, 08 Mar 2009 18:47:53 +0000

My husband found this recipe, so we tried it with extra sauce , we had to add more water while the sauce was heating up . still turned out okay. I will try the hoison next time, it needed a little more heat . I also used seasoned vinegar it was all we had. You could use this on pork or chicken We absolutely loved it. I think when I marinate the meat next time I will put in some fresh ginger, 1or2 teaspoons.

By: Steve G

Steve G — Fri, 06 Mar 2009 21:38:48 +0000

This was a great starting point to try some variation with. Here’s a good subtle change – use APPLE CIDER vinegar, seems to round out with the sweet elements better that just white. Also, if you like heat a chopped Thai chili or two adds a lot of good kick that red pepper doesn’t. I made this last night with those alterations (also less ketchup and some hoisin as some have mentioned) and it was dynamite good.

By: Jae

Jae — Mon, 23 Feb 2009 19:01:43 +0000

I had this at panda express a few weeks ago and I LOVED it I definetly am going to try and make this

By: Katie

Katie — Fri, 20 Feb 2009 22:21:08 +0000

I also added a little more crushed pepper for extra kick, but delicious as always.

By: Steve

Steve — Thu, 05 Feb 2009 17:44:10 +0000

I made this yesterday and LOVED it. While I can’t say if it tasted like the last time I ate at Panda Express, I followed Melissa’s advice and used Hoisin sauce. It was a nice combination of heat and sweet. I will make this again.

By: Judy

Judy — Wed, 04 Feb 2009 17:44:30 +0000

I make this regularly but always with thinly sliced venison. I skip the vinegar and chili peppers and use tabasco sauce. We like extra sauce
so I triple it.
My family loves it! Thank you.