Beijing Beef Recipes

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PANDA EXPRESS BEIJING BEEF COPYCAT



Panda Express Beijing Beef Copycat image

Panda Express Beijing Beef Copycat - the most delicious Beijing Beef that tastes exactly like Panda Express, but healthier and much better than takeout.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 30m

Number Of Ingredients 20

8 oz. (226 g) flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
2 tablespoons oil
2 cloves garlic, minced
1/2 medium-sized yellow onion, sliced
1/2 medium-sized red bell pepper, cut into pieces
cornstarch, to dust beef for deep-frying
salt and sugar to taste
1 egg, beaten
1/2 teaspoon corn starch
1 dash ground white pepper
1/2 teaspoon salt
4 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons ketchup
3 tablespoons hoisin sauce
2 teaspoons light soy sauce
1 teaspoon oyster sauce
2 teaspoons sweet chili sauce
1-2 teaspoons crushed chili peppers
1 tablespoon apple cider vinegar

Steps:

  • Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
  • In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.
  • Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.
  • Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.
  • In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.
  • Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
  • Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.

Nutrition Facts : Calories 296 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 3 people, Sodium 1088 milligrams sodium, Sugar 16 grams sugar

PANDA EXPRESS' BEIJING BEEF COPYCAT



Panda Express' Beijing Beef Copycat image

My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.

Provided by ThatSouthernBelle

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb flank steak, sliced into thin strips
6 tablespoons cornstarch, for dusting
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
1/4 teaspoon crush chili pepper
2 teaspoons cornstarch
1 teaspoon garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium white onion, sliced

Steps:

  • 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 in 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.

BEIJING BEEF RECIPE



Beijing Beef Recipe image

Crispy shredded beef slices tossed with sweet and tangy Panda Express style sauce. Serve with a bowl of steamed rice or stir fry noodles and make it a perfect dinner!

Provided by Khin

Categories     Main Course

Number Of Ingredients 22

9 oz Beef steak (about 250 g, cut think slices ( flank, rump, sirloin or ribeye steak ))
½ Bell pepper (cut in small squares)
½ Onion (cut small cubes )
1 Red chilli pepper (cut thin slices ( or red crushed chilli flakes ) )
1 tsp Garlic chopped
1 cup Corn starch (or potato starch)
1 tbsp Oil
1 Egg white
Vegetable oil for frying (( or neutral flavour oil, sunflower, canola, grapeseed, etc ))
1 tbsp Soy sauce (light soy sauce or all-purpose soy sauce)
1 tsp Sugar
¼ tsp White pepper powder
¼ tsp Baking Soda
1 tsp Sesame oil
2 tbsp Ketchup
1 tbsp Hoisin sauce (or Oyster sauce)
2 tbsp Sweet chilli sauce
1 tbsp Rice vinegar (or white wine vinegar)
2 tbsp Water
1 tbsp Sugar
1 tsp Corn starch
2 tbsp Light soy sauce

Steps:

  • First cut the beef steak into thin slices or strips, against the grain. Marinade with soy sauce, sugar, white pepper, sesame oil and baking soda. Set aside for 15-20 minutes.
  • Prepare the vegetables by cut the onion and bell pepper in small cubes. Cut re chilli into thin slices.
  • In a small bowl, mix all the sauce ingredients and set it aside.
  • Break one egg into the marinated beef mix it well. Then dredge the beef slices in the corn starch. Make sure each beef slices are separated and coated well. Toss the excess flour out before frying.
  • To deep fry the beef, heat the oil into high-heat about 350° F. Fry the coated beef slices for 2-3 minutes, until the coating is crispy. Remove from oil and transfer to paper towel or cooling rack.
  • In a large wok or pan, add 1 tablespoon oil, heat the pan to medium heat, add chopped garlic and stir for few seconds. Follow with the onion and bell pepper and stir fry for 1 minutes.
  • Pour the sauce mixture in and stir well until the sauce starts to get thicken. Place the fried beef and chilli slices in. Toss well to combine the beef and sauce evenly.
  • Transfer to serving plate and serve immediately with plain rice, egg fried rice or stir fry noodles.

Nutrition Facts : Calories 337 kcal, Carbohydrate 64 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1506 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

BEIJING BEEF



Beijing Beef image

I have a kid that loves Panda Express Beijing Beef. This is my best stab at it. Naturally, she thinks mom's is better. What I've learned: sherry may be used in place of the ponzu, but ponzu with citrus is IT. Also, I used a double batch of recipe #443956 and it is the perfect amount for the hoisin sauce. I found when making the hoisin, it's best to use a black bean sauce and honey combination. Another thing, cut the strips very thin; they fry crisper. Should you like it less sweet, cut back on the sugar, but Panda's is pretty sweet. Let me disclose that I am NOT claiming this as an exact replica, but still very good. 9/13/11 Upadate: I retried the recipe for the 10th time. Quite possibly for a better match of the Panda Express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. I added that to the list of ingredients so as not to forget.

Provided by gailanng

Categories     Steak

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 21

1/2-3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing)
1/2 cup cornstarch
oil (for frying)
1 egg
1/2 teaspoon salt
1 tablespoon water
1/2 tablespoon cornstarch
8 tablespoons water
4 tablespoons sugar
3/4 cup hoisin sauce (a double batch Hoisin Sauce Recipe OR 1/2 sweet&sour sauce and 1/2 hoisin sauce to = 3/4 cup)
2 tablespoons ponzu sauce, with citrus (see Homemade Ponzu Sauce)
4 tablespoons white vinegar
2 teaspoons chili paste sambal oelek (can sub sriracha)
4 teaspoons cornstarch
1 tablespoon vegetable oil
1 large garlic, minced
1/2 teaspoon minced fresh ginger
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium white onion, sliced
sesame seeds, lightly toasted

Steps:

  • In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
  • In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
  • Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
  • Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
  • Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
  • Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
  • Sprinkle on top toasted sesame seeds.

Nutrition Facts : Calories 832.1, Fat 27.1, SaturatedFat 8.1, Cholesterol 180.9, Sodium 2238.6, Carbohydrate 113.5, Fiber 5.4, Sugar 56.3, Protein 30.8

SLOW COOKER BEIJING BEEF



Slow Cooker Beijing Beef image

Flank steak, peppers and onions tossed in a sweet and tangy sauce.

Provided by Elyse

Yield 6-8

Number Of Ingredients 15

1 1/2 pounds flank steak (cut into thin strips)
1/4 cup cornstarch
1 red bell pepper (cut into bite-sized pieces)
1 onion (cut into bite-sized pieces)
1/2 cup water
1/4 cup sugar
3 Tablespoons ketchup
6 Tablespoons Hoisin sauce
1 Tablespoon soy sauce
1/2 Tablespoon oyster sauce
2 Tablespoons apple cider vinegar
4 teaspoons sweet chili sauce
4 teaspoons minced garlic
6 cups cooked rice
Sesame seeds - optional garnish

Steps:

  • Spray slow cooker with nonstick cooking spray.
  • Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
  • Sprinkle red bell pepper and onion over steak in slow cooker.
  • In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
  • Pour sauce over steak and vegetables and gently stir to combine.
  • Cover and cook on high for 2-3 hours or low for 4-6 hours.
  • Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving, Calories 2160 kcal, Fat 59 g, SaturatedFat 13 g, Cholesterol 3 mg, Sodium 6146 mg, Carbohydrate 354 g, Sugar 96 g, Protein 29 mg

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