Easy Beijing Beef Recipe
Let’s just get it out of the way! Yes, this recipe is inspired by the popular Panda Express Beijing beef, and for good reason! It’s addictively good! Yet, this recipe is so much healthier than the Chinese fast food chain because it’s made fresh in your own home. It hasn’t been sitting on a steam table. But what is Beijing beef!?! My version of the dish is basically strips of tender beef that are first marinated and then stir-fried to crispy perfection along with some garlic, onions, bell peppers, and a bit of red chili. Then the beef and veggies are tossed together in a sweet tangy sauce. It’s an unbelievably delicious combination of texture and flavors. And check this out! Beijing beef only takes 30 minutes to make! You can’t have takeout delivered that quickly! But you can make my 15-minute Egg Drop Soup or Sesame Noodles to go with the dish while the meat is marinating.
Bell Pepper – I used red bell pepper. Yet, you can use any color bell pepper you like. Onion – Any kind of onion will work. But I always use brown onions. Red Chili Pepper – Adds a bit of spice. You can omit the red peppers if you want to make the dish less spicy. Garlic – Use fresh garlic cloves for the best taste. Store-bought jarred minced garlic can be bitter sometimes. Cornstarch – Provides a crispy coating that protects the beef from the high temperature as well as seals in the juices. Peanut Oil – Used for stir-frying. Vegetable oil is another option. Egg Whites – Used to coat the beef along with the cornstarch. Vegetable Oil – Used for sauteing the dish. Make sure your oil is flavorless.
Beef Steak – I like to use ribeye, sirloin, or flank steak. But any type of steak can be used as long as you cut it against the grain. Soy Sauce (Low Sodium) – Using low-sodium soy sauce helps to control the added salt. Yet, regular soy sauce or gluten-free tamari will work. White Pepper – Commonly used in Asian dishes it adds a lovely bit of spice. Baking Soda – Works to tenderize the steak. Sesame Oil – Full of rich toasted sesame flavor and it should not be substituted. Sugar – A pinch of sugar is added to round out the salty and spicy flavors. Chinese Five Spice – It’s usually a combination of cinnamon, fennel seed, star anise, peppercorns, and cloves. You can find it in any grocery store.
Rice Vinegar – A little sweeter than regular vinegar it adds a touch of tang. Brown Sugar – It adds a lovely bit of sweetness to the sauce. Ketchup – Basic ketchup adds a little bit of tomato and more sweetness as well as tang. Tomato Paste – The umami of the tomato helps to meld the ingredients together. Hoisin Sauce – It’s a thick savory sweet Asian BBQ sauce that can be found in the Asian aisle at your local market. You can also use oyster sauce if you prefer. Cornstarch – Thickens the sauce once it’s added to the wok. Soy Sauce (Low Sodium) – Regular soy sauce will work too. Just keep in mind it will add more salt to the sweet and sour sauce.
Get ready to be impressed! This 30-minute recipe is super easy to make and an explosion of flavor! Just make sure to marinate the beef and coat it properly and the dish will come out perfect! To begin, you want to start infusing the steak with flavor by marinating it. To do this, combine all the marinade ingredients in a small bowl. Then add the beef slices and cover the bowl with plastic wrap. Now, put the meat in the fridge for 15 minutes. Next, you need to make the sweet and sour sauce so that it’s ready to go. So whisk all the sauce ingredients together well in another small bowl. Then set aside for now. Before you can start cooking the steak it needs to be coated. First, add the egg whites to the beef mixture and mix them in well. Then put 1 cup of cornstarch in a large shallow bowl. Now, dredge the beef strips through the cornstarch making sure they are fully coated. Now, you can start stir-frying! Heat about 1 inch of vegetable oil over medium-high heat in a large wok until it reaches 350°F (177°C). Now, add the steak and cook it for 2 to 3 minutes or until it’s brown and crispy. Then transfer the beef to a paper towel-lined plate to drain the excess fat. Note, if all the meat doesn’t comfortably fit in your wok, you should cook it in 2 batches so that the beef cooks evenly. After the beef has been removed from the wok, drain the oil and wipe the wok out with a paper towel. Next, heat 2 tablespoons of peanut oil over medium heat in the wok. Then add the garlic and stir fry it for just 30 seconds until it’s aromatic. Now, add the onion and bell pepper and cook it for 1 to 2 minutes. Once the veggies are cooked, stir in the sweet and sour sauce and cook it until it thickens up a bit. Next, add the cooked beef and red chilis to the wok. Then toss everything together until it’s fully coated. Now, transfer the Beijing beef to a serving dish and serve it immediately with steamed rice or noodles.
What Is Slicing Meat Against The Grain?
Slicing meat against the grain means to cut through the muscle fibers to make them shorter. This makes the meat more tender so it is easier to chew. You basically want to slice the meat in the opposite direction of the muscle fibers not parallel to them.
What Can I Add To The Dish?
Anything you like! You can toss in some broccoli, carrots, mushrooms, green beans, or any other vegetables you like. And if you want to make the dish a little spicier just add some extra sliced red chilis or red pepper flakes to the stir fry or you can even add a tablespoon of sriracha or sweet chili sauce to the sweet and sour sauce.
Storage
Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days. To reheat, simply put it in the microwave for a few minutes on medium power or in a skillet on the stovetop. You can also freeze the leftovers for up to 3 months in an airtight container or sealed freezer bag. Just let them thaw out overnight in the fridge before reheating.
Other Asian Dishes You’ll Love
Pad See Ew Sweet And Sour Meatballs Black Pepper Beef Beef Chow Fun Szechuan Chicken Asian Ground Beef Noodles
