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 the 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.

Beijing Beef Recipe

Ingredients

1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying) Marinade-

Marinade-

1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch Sauce-

Sauce-

4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch Vegetables-

Vegetables-

1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)

Instructions

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.
While beef is marinating mix all of the sauce ingredients together in a bowl and refrigerate.
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.
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.
Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Chris

Thursday 17th of January 2013

The breading base is right, but the sauce was not exact as far as I can taste.

I did try the hoisin suggestions and thought they were either farther off and I happen to like hoisin sauce dishes and as a dip.

Jackie

Saturday 22nd of December 2012

I try this recipe and it turns good my hubby really like it....:-) tryit now guys.....

Mark

Friday 3rd of February 2012

Tried this tonight - I agree with other posts, it doesn't taste exactly like the Beijing Beef but was still delicious. I used elk meat instead of beef and it turned out great. Definitely a repeat.

Bobby

Saturday 7th of January 2012

Robert- You could just coat with meat with cornstarch. Just shake the steak with cornstarch and allow it to sit for awhile, then deep fry.

Robert

This is very good. I use half the vinegar as others suggested. I also use all Hoisin sauce instead of ketchup. I would only like to know an easy way to starch the meat. This seems to be the time waster for me but maybe I'm doing it wrong. Any suggestions to make this step easier?