Beijing Beef
When I was in college I lived off Chinese take out and Panda Express was definitely one of my favs. This Beijing beef recipe is my take on the popular, Panda Express beef dish. Perfectly fried and tender beef stir fried with garlic, onion, and red bell pepper tossed in a sweet and spicy sauce that brings it all together.
If you love my asian inspired recipes, try my Easy Beef and Broccoli Stir Fry and Beef Lo Mein next!
Moreover, my Beijing Beef recipe is a combination of crispy textures and bold flavors. The tender beef, crisp veggies, and perfectly balanced sauce create a harmonious dish that’s quick, easy, and bursting with flavor. Whether it’s a cozy weeknight dinner or a weekend late nighter, this recipe is perfect!
WHY YOU’LL LOVE THIS BEIJING BEEF RECIPE
Furthermore, my Beijing Beef recipe stands out for several reasons, making it an exceptional choice for those seeking a delicious and memorable meal:
- Asian-Inspired Authenticity: The inclusion of classic Asian ingredients like soy sauce, hoisin sauce, and sesame oil, as well as the cooking method using a wok, gives the dish an authentic touch reminiscent of Asian cuisine.
- Restaurant-Quality at Home: Enjoy the flavors of your favorite Chinese takeout without having to leave the comfort of your home, saving time and money.
- Easy to Make: With simple ingredients and straightforward instructions, even novice cooks can whip up a restaurant-quality dish in their own kitchen.
In summary, this Beijing beef recipe is full of flavors and only takes about 30 minutes to make, what’s not to love.
Beijing Beef Ingredients
- Flank Steak: Provides a hearty and flavorful base for the dish. When sliced thinly against the grain, it ensures tenderness and makes for a perfect texture.
- Baking Soda – helps to tenderize the steak.
- Cornstarch: Coats the beef slices, creating a crispy exterior when fried.
- Egg Whites – helps to coat the beef along with the cornstarch.
- Vegetable Oil: Used for frying the beef until golden brown and crispy.
- Garlic, onion, and bell pepper: Infuse the dish with aromatic flavors, adding depth to the sauce.
- Red Chili Pepper – Adds spice. You can omit the red peppers if you want to make the dish less spicy.
- Soy Sauce, Hoisin Sauce, Rice Vinegar, Ketchup, Brown Sugar, cornstarch,and tomato paste: Combine to create a rich and flavorful sauce with the perfect balance of savory, sweet, and tangy notes.
- Green Onions and Sesame Seeds: Garnish the dish, adding freshness and visual appeal.
- Chinese Five Spice – a combination of cinnamon, fennel seed, star anise, peppercorns, and cloves.
- Bayou City Seasoning: A blend of spices that elevates the dish with its characteristic warmth and depth.
How To Make Beijing Beef
In addition, to how delicious this recipe is, creating it is super easy:
Marinate the beef: In another small bowl combine thinly sliced beef steak with all the beef marinade ingredients together. Cover and refrigerate for 30 minutes.
Make the sauce: combine all the sauce ingredient together and set aside.
Coat and 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’re fully coated.
Fry the beef: Heat 1 inch of vegetable oil in a large wok over medium-high heat.Add the beef to the wok and cook for 2 to 3 minutes, until crispy.
Stir fry the garlic and veggies: Remove the oil and add the 2 tablespoons of grapeseed oil to the wok and heat over medium heat. Add the garlic, onion, and bell pepper and cook for 1 to 2 minutes.
Toss everything in the sauce: Pour in the sauce, stir and cook until the sauce thickens. Return the crispy beef to the wok, tossing to coat evenly with the sauce.
Tips for Making the Perfect Beijing Beef:
- Make sure to slice the flank steak thinly against the grain for optimal tenderness.
- Fry the beef in batches to prevent overcrowding and ensure crispiness.
- Adjust the sweetness or tanginess of the sauce to your preference by varying the amount of brown sugar or rice vinegar.
- Serve the Beijing Beef hot with steamed rice or noodles for a complete meal.
What is slicing against the grain?
Slicing beef against the grain means cutting perpendicular to the natural muscle fibers of the meat. This technique helps break down the muscle fibers, resulting in tender and more easily chewable pieces of meat. In our Beijing Beef recipe, slicing the flank steak against the grain ensures that each bite is tender and delicious.
Frequently Asked Questions: Beijing Beef
Q: Can I use a different cut of beef for this recipe?
A: While flank steak works best for its tenderness, you can also use other cuts such as sirloin or ribeye if preferred.
Q: Is Beijing Beef spicy?
A: This recipe has a mild level of heat, but you can adjust the spice level by adding chili flakes or Sriracha sauce to the sauce if desired.
Q: Can I make this recipe ahead of time?
A: While Beijing Beef is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to maintain the crispy texture of the beef.
Also, Make sure to tag me on Instagram, TikTok, or Facebook when you make this recipe! I want to see your creation and give you a shoutout!
Lastly, for added flavor, try my Bayou City Seasonings. Hand crafted for a full experience and taste of what’s cooking in my kitchen, you have to try my seasonings! Guaranteed to satisfy your taste buds.
Beijing Beef
Equipment
- 1 Wok or large skillet
Ingredients
Beef Marinade
- 12 oz beef steak flank, ribeye, or sirloin, thinly sliced
- 2 tbs soy sauce
- 1 tsp Bayou City Garlic Pepper
- 1/2 tsp baking soda
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp Chinese five spice
Beijing Beef
- 2 large egg whites
- 1 cup cornstarch
- vegetable oil for frying
- 2 tbsp grapeseed oil
- 4 cloves garlic
- 1 med onion
- 1 large red bell pepper
- 2 red chili peppers optional
Sauce
- 3 tbsp rice vinegar
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 1 tbsp tomato paste
- 2 tbsp hoisin sauce
- 1 tsp cornstarch
- 2 tbsp soy sauce
Instructions
- In a small bowl, combine all the sauce ingredient together and set aside.
- In another small bowl combine thinly sliced beef steak with all the beef marinade ingredients together. Cover and refrigerate for 30 minutes.
- 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're fully coated.
- Heat 1 inch of vegetable oil in a large wok over medium-high heat until it reaches about 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy. Transfer the beef to a plate lined with paper towels to drain excess oil.
- Remove the oil and add the 2 tablespoons of grapeseed oil to the wok and heat over medium heat. Add the garlic and cook for 30 seconds until aromatic. Add the onion and bell pepper and cook for another 1 to 2 minutes.
- Pour in the sauce, stir and cook until the sauce thickens. Return the crispy beef to the wok, tossing to coat evenly with the sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Serve Beijing Beef hot with steamed rice or noodles for a complete meal.
- Adjust the sweetness or tanginess of the sauce to your preference by varying the amount of brown sugar or rice vinegar.
- Make sure to slice the flank steak thinly against the grain to ensure tenderness in the final dish.
- Work in batches when frying the beef to prevent overcrowding and ensure crispiness.
Never going to Panda Express again because of you!!!