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Beijing beef is actually an American-style Chinese dish. It tastes salty and slightly sweet and sour, which makes you want to eat another bowl of rice.

Panda Express Beijing Beef

Prep : 10 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese Cuisines
2 from 1 vote
Serving : 3
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Beijing Beef is a steak stir fry dish served at Chinese restaurants. The authentic Beijing beef recipe is simple-stir fry with thin slices of steak simmered in soy, garlic and sweet (& a little sour) sauce.

Ingredients

Marinade Beef:

  • 300g 0.67 lb flank steak, ,sliced 1/4 inch thick
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon rice wine ,Shaoxing wine or dry sherry
  • 1/4 teaspoon baking soda
  • 1 teaspoon oil

Stir Fry Ingredients:

  • 1 tablespoon canola oil
  • 4 garlic, minced
  • 1/2 onion, cut into 1” chunks
  • 1/2 red bell pepper, cut into 1” chunks
  • 1 teaspoon crushed red pepper flakes (optional)

Beijing Sacue:

  • 1/2 bowl water
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1.5 tablespoons soy sauce
  • 1 tablespoon sweet chili sauce (optional)
  • 2 tablespoons rice vinegar, or apple cider vinegar
  • 1/2 tablespoon cornstarch

Instructions

  • Cut the beef - To make the flank steak more tender, always cut against the grain direction. (Note 1)
    You can refer to my other post, "How To Velvet Beef For Stir Fry?" I'll show you how to cut the beef and how to tenderize it.
  • Marinate beef - Marinate with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes (you can also leave it overnight). Add cornstarch 10 minutes later. (Note 2)
  • Pan-fry beef - Add the canola oil to a large frying pan and heat on medium-high heat.
    Add the steak to the pan in a single layer (to get a good sear) and cook on each side for 1 minute.
    If you overcrowd the pan, your steak won't be seared, it'll be steamy. When the steak is done searing, remove it from the pan.
  • Beijing Sauce- Mix brown sugar, soy sauce, oyster sauce, ketchup, cornstarch, vinegar, sweet chili sauce, and water in a small bowl. Set aside.
  • Prepare the vegetables- Cut onion and red bell pepper into 1” chunks. Chopped fresh garlic. Set aside.
  • Fry the spices - In the same pan, add the remaining tablespoon of oil, and the garlic, and fry them for 10-15 seconds.
  • Add the sauce to the pan and simmer for 1 minute.
  • Add the onion, stir for 1 minute.
  • Return the beef and add red bell pepper- Add the beef and red bell pepper back in, if you want the beef crispy, you don't have to toss it in the Beijing sauce for too long, about 1 minute is enough.
  • Ready to serve.

Video

Tips & Notes:

  1. Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.
  2. The secret of adding eggs is to make the beef taste more tender and juicy. If you want to marinate for more than half an hour or overnight, you should add baking soda and cornstarch 10 minutes before cooking. Otherwise, the beef will be tough if you add baking soda too long.
  3. After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.

Nutrition Information:

Serving: 300g Calories: 341kcal (17%) Carbohydrates: 35g (12%) Protein: 24g (48%) Fat: 10g (15%) Saturated Fat: 3g (19%) Cholesterol: 79mg (26%) Sodium: 1298mg (56%) Potassium: 497mg (14%) Fiber: 1g (4%) Sugar: 19g (21%) Vitamin A: 136IU (3%) Vitamin C: 6mg (7%) Calcium: 58mg (6%) Iron: 2mg (11%)
Keyword: Beijing beef,Panda Express Beijing beef
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