Beijing Beef

This copycat Beijing Beef from Panda Express can be made in the comfort of your own home. Traditionally the meat is deep fried, so I cut back on the oil and used just enough to cook the meat. Lightly fried covered in delicious sauce served with slightly crunchy bell pepper and onions this dish will fill the belly and not break the bank. The sauce is so good that you can eat it with a plain bite of rice. My husband and kids kept going back for seconds until it was all gone. But if you have leftovers, this reheats with ease and still tastes great.

Check out the video and the instructions below to be on your way to another simply foodlicious meal.

Serve with a warm bowl rice.

Sauce ingredients

Meat, bell pepper, garlic and onion.

Marinate the meat in baking soda, soy sauce and shaoxing cooking wine for 15 minutes.

Sauce mixture

Add cornstarch.

Fry the meat.

Cook each side for 2-3 minutes or until brown and crispy.

Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.

Sauce and meat.

Mix all together.

Saucy Beijing Beef.

Serve with rice.

Recent Posts

Please follow Facebook Instagram,  Twitter or subscribe to my YouTube channel.

Share on social media.

Beijing Beef

5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Asian
Servings 6
Calories

Ingredients
  

  • 3 garlic cloves minced
  • ½ onion chopped
  • ½ red bell pepper chopped

Sauce

  • ½ cup water
  • ¼ cup granulated sugar
  • 6 tbsp hoisin sauce
  • 3 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sweet chili sauce
  • 2 tsp oyster sauce
  • 1 tsp red pepper flakes

Marinate

  • 1 lb beef steak sirlion or flank
  • 1 tsp soy sauce
  • 1 tsp shaoxing wine or dry sherry
  • 1 tsp baking soda

Fry

  • cup canola, vegetable or peanut oil
  • ¼ cup cornstarch

Instructions
 

Marinate

  • Cut the fat off and slice the beef. Place the meat into a bowl.
  • Add baking soda, soy sauce and shaoxing wine (1 tsp each); mix until well coated. Cover and marinate for 15 minutes.

Sauce

  • In a bowl: combine all the sauce together and whisk. Set aside.

Fry

  • Add ¼ cornstarch to the marinated meat and mix/turn until well coated.
  • In a skillet/pan (8"), add oil and heat up to medium-high. Wait for at least 3 minutes.
  • Place each slice of beef in the skillet/pan (don't overcrowd the meat). If using a small pan you may need to cook/fry in two batches. (Watch the video for reference)
  • Cook each side for 2-3 minutes or until brown and crispy.
  • Remove cooked meat and transfer to a plate with paper towel; turn off the heat. Remove the oil and discard it (or you can save the oil if you prefer). Make sure to leave at least 1 tsp in the skillet/pan.
  • Heat the same skillet/pan up to medium-high.
  • Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.
  • Add the sauce to the skillet/pan. Cook for 1-2 minutes or until it thickens alittle.
  • Return the cooked meat to the skillet/pan. Stir for several minutes or until most of the sauce has thickened.
  • Return the cooked vegetables and stir. Turn off the heat.

Best served immediately and with your favorite rice.

    Keyword beijing beef, best beijing beef recipe, easy beijing beef recipe, panda express beijing beef recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Beef Recipes

    Kung Pao Chicken

    Kung Pao Chicken infused with roasted Sichuan peppers, garlic, ginger and dried chili peppers provides a savory heat. Add the bold flavor of fresh cut green onions and roasted peanuts to complete a symphony of complimentary flavors and aromas. The unique flavor of this dish is inspired by the Chinese peppercorn and the slight herbal zest creates a balanced link to the chili pepper oil that is ingrained in the sauce.

    One of the most requested and favorite Chinese take-outs is Kung Pao Chicken. This meal can be cooked in the comforted of your home in under 30 minutes. Chinese restaurants often use MSG (Monosodium Glutamate) which is known to be bad for the body over time in large quantities. This recipe calls for no MSG and tastes equivalent to what is typically provided in a restaurant.

    Most of these ingredients can be bought at your common neighborhood grocery store or you can swing by the local asian grocery sore for authentic ingredients.

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,   YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    This spicy dish may pack a hot punch but when served on a bed of rice it is a genuine foodlicious experience.

    Ingredients: peanuts, green onion, chicken broth, ginger, garlic, dried chili peppers and Sichuan peppers.

    I recommend buying the whole Sichuan peppercorn and crush them yourself. It will give a fresh and fragrant aroma to the dish.

    Marinate chicken.

    Sauce mixture.

    Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.

    Saute ginger, garlic, Sichuan peppers and dried chili peppers.

    Add the marinated chicken.

    Cook for 2-5 minutes or until no longer pink (almost fully cooked).

    Add sauce mixture, chicken broth and cornstarch mixture; bring it to a simmer.

    Add roasted peanuts.

    Then add green onions.

    Recent Posts

    Please follow FacebookInstagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Share on social media.

    Kung Pao Chicken

    5 from 1 vote
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Equipment

    • Wok or skillet.

    Ingredients
      

    • 2 chicken breasts or 3 chicken thighs
    • 3 tbsp canola, vegetable oil or peanut oil
    • 3 garlic cloves minced
    • 8-12 dried peppers optional
    • 5-6 green onion chopped
    • 1 tsp ginger grated
    • 1 tsp baking soda
    • 2 tsp light soy sauce
    • 1 tbsp Sichuan pepper crushed
    • ½ cup peanuts lightly roasted
    • ½ cup chicken broth low-sodium

    Sauce

    • ½ tbsp dark soy sauce
    • 3 tbsp light soy sauce
    • 2 tbsp Shaoxing wine or dry sherry
    • 3 tbsp granulated sugar
    • 2 tbsp rice vinegar or black vinegar
    • 1 tsp sesame oil

    Cornstarch mixture

    • 1 tsp cornstarch
    • 1 tsp water

    Instructions
     

    Marinate

    • Cut the 2 chicken breasts into ½" by ½" (squares) and place them in a bowl.
    • Add 1 tsp baking soda and 2 tsp light soy sauce; mix until evenly coated. Cover and set aside.
    • Marinate for 10 minutes.

    Sauce

    • In a medium sized bowl, combine all the sauce ingredients and whisk.

    Prepare

    • Smash/grind whole Sichuan Peppers.
    • Deseed (remove the seed) and cut the dried chili peppers into ½" thick.
    • Cut the green onions into ½ thick.

    Cook

    • Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
    • Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
    • Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
    • In a small bowl, combine cornstarch and water then stir.
    • Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
    • Add the peanuts and green onions. Stir and cook for 30 second.

    Serve immediately with your choice of rice.

      Keyword best kung pao chicken recipe, chinese recipe, easy kung pao chicken recipe, kung pao chicken, spicy kung pao chicken recipe
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Asian Recipes