beijing beef

Inspired by the well-known Panda Express favorite, this tasty take on Beijing Beef is sure to tickle your taste buds! Made with tender strips of steak that are stir-fried until crispy, onion, and bell peppers all tossed together in a tangy sweet and sour, this popular Chinese American dish is amazing!

Beijing Beef

cornstarch

vegetable oil (for frying beef)

peanut oil

garlic (minced)

onion

large bell pepper

red chili pepper (thinly sliced)

beef steak (such as ribeye, sirloin

soy sauce (low sodium)

white pepper

baking soda

sesame oil

sugar

½ teaspoon chinese five spice

rice vinegar

brown sugar (packed)

ketchup

tomato paste

Hoisin sauce (or Oyster sauce)

Marinate the beef.

In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.

Make the sauce.

In another small bowl, combine all the sweet and sour sauce together.

Prep the beef.

Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they&#39;re fully coated.

Stir fry the beef.

Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.

Stir fry the garlic and veggies.

Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.

Finish the dish.

Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.

Serve.

Transfer to a serving plate and serve immediately with rice or noodles.

https://content.jwplatform.com/videos/eGgTQoMR.mp4

1.1 lb (500 grams) beef steak

garlic

tsp (8 grams) grated ginger

yellow onion

red bell pepper

tbsp neutral-tasting oil,

soy sauce

tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)

tsp white pepper (or black pepper)

tsp baking soda

2.5 tbsp oyster sauce

tsp dark soy sauce

tbsp white vinegar

tbsp vinegar

tbsp Shaoxing wine

tbsp ketchup

tbsp sambal (or sriracha)

water

MSG (optional)

Cut the beef into 1/4-inch- (0.5-cm-) thick slices. (Make sure to cut against the grain.) Transfer to a mixing bowl.

Add the soy sauce, shaoxing wine, white pepper, and baking soda. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.

Marinate Beef

Smash 7 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).

Cut the onion and bell pepper into bite-sized pieces.

Prep Vegetables

In a small container, add all the ingredients for the sauce. Stir together until thoroughly combined.

Make Sauce

Take out the beef from the fridge. To that, add 1 egg white and gently massage it. Lightly coat the beef with cornstarch and set aside.

Fill a wok (or pot) with enough oil and heat it to 180℃ (355℉). Once it reaches the temperature, carefully add the beef pieces. Fry for 2 to 3 minutes or until light golden brown. Do this in 2 batches and don't overcook it. Once the beef is done, drain on a wire rack.

In a large wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, bell pepper, garlic, and ginger. Cook for 1 to 2 minutes or until the onion starts to soften.

Add in the sauce and give it a good stir for 30 seconds or until the sauce is thickened. Add the beef in. Toss together until they’re nicely coated. Turn the heat off.

To serve, divide the rice into serving bowls. Top with a generous amount of Beijing beef. Enjoy!

Make Beijing Beef

Beijing Beef was my favorite thing to order at Panda Express - until I developed my own recipe! This version is going to be your new favorite - the beef is crispy, tender, and coated in a sweet, savory, and slightly spicy sauce that is out-of-this-world good!

Beijing Beef - Exact Panda Express Copycat! (VIDEO)

flank

tsp white pepper

egg white (beaten)

neutral oil (for frying)

chicken stock (or water)

hoisin sauce

tbsp oyster sauce

tbsp sriracha (adjust if you prefer less spicy)

Add the sliced steak to a bowl along with with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge.

In a small bowl, mix together the chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce. In a separate small bowl, mix together the cornstarch and water to form a slurry.

Add the cornstarch to a tray. Dredge the marinated beef in the cornstarch until fully coated, shaking off any excess.

Add the oil to a wok over medium high heat. Heat the oil to 350°F and fry the beef for 3-4 minutes or until golden brown. Drain the beef pieces with a mesh strainer and remove to a towel lined plate to allow any excess oil to drain. Turn off the heat.

Remove all but 2 tbsp of oil from the wok. Turn the heat to medium high heat and stir fry the garlic for 30 seconds, followed by the onions and red bell pepper. Stir fry for 1-2 minutes until the vegetables are slightly charred, then add back the beef and sauce. Mix for 1 minute or until just combined.

Add the vinegar, mix, then add the cornstarch slurry. Stir for a minute until the sauce has thickened and coated the beef and vegetables. Serve with rice &amp; enjoy!

My family loved this recipe.   Definitely a keeper

This was a straight family pleaser! Super recommended! 

IG: pastor.danielseo

Easy, easy, easy recipe. Comes together quickly and is full of flavor! A favorite of mine!

Very good 
Flank steak tender
However, I would use less sugar and less ketchup.

Easy to make and turned out better than I’ve had in restaurants!

Hooked in CJ's recipe because of this Beijing beef. I was looking for Beijing Beef recipe and this recipe came out on my screen, I made it and super!!! I was similar with the original Beijing Beef. Thanks again!

This is my FAVORITE recipe!!! It is quick and easy to make and much better than takeout! It’s always a win for my family!

Delicious! Fresher and more authentic than take out. Thank you for sharing the recipe!

https://content.jwplatform.com/videos/UgcL6wZI.mp4

This is a step by step recipe video tutorial showing key cooking steps on how to make Panda Express Copycat Beijing Beef at home.

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Beijing Beef - Exact Panda Express ...

Top 3 beijing beef recipes from across the web

The most viewed beijing beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beijing Beef

Beijing Beef

Beijing Beef - Exact Panda Express ...

The most viewed beijing beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine