Beijing Beef Recipes

PANDA EXPRESS BEIJING BEEF COPYCAT

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.

PANDA EXPRESS' BEIJING BEEF COPYCAT

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

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.

BEIJING BEEF

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.

SLOW COOKER BEIJING BEEF

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.