Our easy and quick Beijing Beef recipe below will bring back this signature dish straight to your kitchen – perfect for lunch or dinner with your loved onesÂ
If you’ve been following us on Tiktok, you know we have been recreating the homemade version of Panda Express dishes. We remade the go-to dishes like Panda Express’ Orange Chicken and Chicken Teriyaki, but I had to put Beijing Beef on the list as well because it takes me back to my childhood days.
When I was younger, every time our family hosted a Filipino party, my parents would always order a huge tray of Panda Express Beijing Beef. We knew there will always be some leftovers because, apparently, not a lot of folks enjoy this dish as much as I did – but that’s the best part, I get to finish everything! Recreating this dish was such a joy to me and my family.
What I love the most about Beijing Beef is the combination between the crispy beef and the flavorful sauce.
The bell pepper not only adds that crunch, but it also elevates the dish with the fresh tangy flavor.
The trick to get that crispy beef is to coat the beef with cornstarch and double fry it. To double fry: first fry the beef for 4-5 mins at medium heat, take it off the wok and let it cool. Then, fry the beef again on high heat for 2-3 mins. There you go! You’ll get a nice, crispy outer layer with tender, juicy beef inside.
I can’t wait for you all to try this quick and easy recipe so let’s dive in right away!
ingredients:
Beef Marinade
- 1.5 lbs of beef chuck steak
- 1 egg
- Salt & Pepper
- 1 Tbsp cornstarch
Beijing Sauce
- ½ cup water
- ¼ cup sugar
- 2 tbsp ketchup
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- 2 tbsp white vinegar
- ½ tbsp of crushed red peppers
- 1 tbsp sweet chili sauce
- 2 Egg whites
- 2 cups corn starch
- 1 White Onion
- 2 cloves garlic
- 2 cups cooking oil (enough to submerge the beef)
steps:
- First, place the beef in a bowl and add salt, pepper, egg and cornstarch. Mix beef with the marinade evenly and set it aside in the fridge while you make the Beijing sauce.
- For the Beijing sauce, in a bowl combine water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, vinegar, crushed red peppers and sweet chili sauce. Mix it together.
- Chop the onion into slices and mince the garlic, and set aside
- Take the marinated beef out of the fridge and add 2 egg whites. Mix the egg whites with the beef and coat the beef with cornstarch (~ 2 cups). Ensure that every side of the beef chunk is coated evenly.
- Heat the oil on medium heat in the wok. Once the oil is hot, fry the beef for 4-5 mins on medium heat and let it cool.
- Fry the beef again for 2-3 min on high heat to double fry and then remove the beef from the heat
- On a clean wok, add 1 tbsp of oil
- Saute the onion and garlic until fragrant (about 1-2 mins) before adding the Beijing sauce mixture in to the wok
- Lastly, add the bell pepper and fried beef, and then stir for 1-2 mins. Serve and enjoy!
PS: Make sure to serve and eat this right away to enjoy that crispy beef!
Want more savory recipes? Check these out!
Beijing Beef (Recreating Panda Express)
Ingredients
Beef Marinade
- 1.5 lbs Beef Chuck Steak
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp cornstarch
- 1 egg
Beijing Sauce
- 1/2 cup water
- 1/4 cup sugar
- 2 tbsp ketchup
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 2 tbsp vinegar
- 1/2 tbsp crushed red pepper
- 1 tbsp sweet chili sauce
Cooking ingredients
- 2 Egg whites
- 2 cups Cornstarch
- 1 White onion
- 2 cloves garlic
- 2 cups Cooking oil enough to submerge deep fry the beef
Instructions
- Place your beef in a bowl and add salt, pepper, egg and cornstarch. Mix the beef with the marinade evenly and set it aside in the fridge while you make the Beijing sauce.
- For the Beijing sauce, combine water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, vinegar, crushed red peppers and sweet chili sauce in a bowl. Mix it together.
- Chop the onion into slices and mince the garlic, and set aside
- Take the marinated beef out of the fridge and add 2 egg whites. Mix the egg whites with the beef and coat the beef with cornstarch (~ 2 cups). Ensure that every side of the beef chunk is coated evenly.
- Heat the oil on medium heat in the wok. Once the oil is hot, fry the beef for 4-5 mins on medium heat and let it cool.
- Fry the beef again for 2-3 min on high heat to double fry and then remove the beef from the heat
- On a clean wok, add 1 tbsp of oil. Add in the onion and garlic and saute until fragrant (about 1-2 mins)
- Add the Beijing sauce mixture in to the wok
- Lastly, add the bell pepper and fried beef, then stir for 1-2 mins. Serve and enjoy!
