The smell of sizzling beef and the colours of bell peppers are amazing. The mix of sweet and savoury flavours is what makes Panda Express’s Beijing Beef special. I wanted to enjoy this dish at home, so I made a homemade version.
Now, you can make Panda Express’s Beijing Beef at home. It has tender, crispy beef, bell peppers, and onions, all in a sweet and tangy sauce. And the best part? It’s ready in under 30 minutes, perfect for any day.
Table of Contents
Introduction to Beijing Beef
Beijing Beef is a favourite at Panda Express. It’s a mix of crispy fried beef, sweet and tangy sauce, and fresh veggies. Now, you can make it at home.
What Makes This Dish Special
Beijing Beef comes from China’s imperial capital. It’s famous for its perfect mix of flavours and textures. The beef is marinated to taste savoury, sweet, and aromatic. The stir-fried veggies add crunch and freshness.
Why Make It at Home
Making Beijing Beef at home lets you choose your ingredients and flavours. You can pick the beef, adjust the seasonings, and pick your favourite veggies. It’s fresher, better quality, and can be healthier and cheaper.
Better Than the Original
When you make Beijing Beef at home, you can make it even better. You can perfect the marinade, cooking, and sauce. This way, you can make a version with richer flavours and a better texture than Panda Express.
Essential Ingredients for Perfect Beijing Beef
To make a great Panda Express copycat Beijing beef at home, you need the right ingredients. The dish starts with top-notch beef, fresh veggies, and a special sauce. This sauce brings the original’s unique taste to life.
For the beef, use thinly sliced flank steak. Slice it against the grain for tender meat. Marinate it in soy sauce, rice wine, and toasted sesame seed oil. This makes the beef juicy and flavorful.
The veggies include yellow onion, red bell pepper, and garlic. They add colour, crunch, and depth to the dish. Cornstarch and egg whites help make the beef crispy when fried.
| Ingredient | Purpose |
|---|---|
| Flank steak | Tender, flavorful beef |
| Soy sauce, rice wine, sesame oil | Marinate the beef |
| Yellow onion, red bell pepper, garlic | Balance the flavours in the sauce |
| Cornstarch, egg whites | Crispy coating for the beef |
| Ketchup, hoisin sauce, oyster sauce, chili sauce | Key components of the Beijing sauce |
| Sugar, vinegar | Ketchup, hoisin sauce, oyster sauce, chilli sauce |
The Beijing sauce’s secret is its mix of ketchup, hoisin sauce, and more. It’s a blend of sweet, savoury, and spicy flavours. This mix makes the Panda Express version so loved.
The Secret Beijing Sauce Recipe
The secret to Beijing beef’s delicious taste is its sauce. This sauce is a mix of sweet, tangy, and savoury flavours. It’s just like the famous Panda Express version.
Sauce Base Components
The sauce starts with ketchup, hoisin sauce, and soy sauce. These give it a sweet and umami taste. The oyster sauce adds a rich flavour, and sweet chilli sauce brings the heat.
Seasonings and Spices
Crushed chilli peppers, garlic, ginger, and five-spice powder are added next. These ingredients make the sauce fragrant and zesty. They work well with the other flavours.
Balancing Sweet and Savory
To get the sauce just right, we balance sweet and savoury. Brown sugar or honey is added to balance the vinegar. Cornstarch is used to thicken it, making it smooth.
With this sauce recipe, you can make Panda Express Beijing beef at home. You can make a lot and keep it for later. It’s a tasty addition to your cooking.
Selecting and Preparing the Beef
To make a delicious Beijing Beef dish, choosing the right beef is key. Flank steak is the best choice because it’s tender and takes in flavours well. Look for a piece that’s about 1 pound and well-marbled.
Getting the beef ready is important for the right texture. Begin by cutting the flank steak into thin slices across the grain. This makes the beef tender and easy to chew, letting the flavours stand out.
- Choose a 1 lb flank steak, ensuring it is well-marbled for maximum tenderness.
- Slice the flank steak thinly, against the grain, into approximately 1/4-inch thick pieces.
- Aim for bite-sized strips that will easily absorb the flavours of the marinade and sauce.
| Ingredient | Quantity |
|---|---|
| Beef (Flank or Sirloin) | 1 lb |
| Bell Peppers | 1 large |
| Onion | 1 medium |
| Cornstarch | 1/4 cup |
| All-Purpose Flour | 1/4 cup |
By carefully selecting and preparing the flank steak, you’ll set the stage for a truly mouthwatering Beijing Beef dish that will impress your family and friends.
Marinating Techniques for Tender Meat
To get the Panda Express texture for your Beijing Beef, start with the marinade. It’s a mix of ingredients that tenderizes the meat. This mix also makes the meat crispy when fried.
Perfect Marinade Mixture
The marinade has a few important parts: beaten egg, cornstarch, white pepper, and salt. These ingredients tenderize the beef. They also help the meat get a crispy crust when fried.
To marinate the beef, mix 340 grams of thinly sliced flank, ribeye, or sirloin steak with these ingredients:
- 2 tablespoons soy sauce
- 1 teaspoon garlic paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon 5-spice powder
- 2 egg whites
- 1 cup cornstarch
Timing and Temperature Tips
For the best results, marinate the beef for at least 15 minutes. Or up to 30 minutes for even more flavour and tenderness. The longer it marinates, the better it gets.
Keep the beef at room temperature while marinating. This helps the marinade absorb into the meat more effectively. It makes the dish tender and flavorful all the way through.
Proper Coating and Frying Method
To get the perfect crispy outside and tender inside for your Beijing beef, focus on the coating and frying. Start by lightly dusting the marinated beef with cornstarch. This step is key to getting a crispy crust when you deep-fry it.
When it’s time to fry, fry in small batches to keep the oil temperature right. Fry the beef at high heat for 1-2 minutes, until it’s a light golden brown. This quick fry time is important. It makes the outside crispy while keeping the inside juicy and tender.
- Use cornstarch to lightly coat the marinated beef
- Fry in small batches at high heat (350°F) for 1-2 minutes
- Avoid overcrowding the oil to maintain the proper temperature
The secret to perfectly crispy deep-frying beef is finding the right balance. If you fry it too long, it gets dry and tough. But if you fry it too short, it won’t get that nice crunch. With a bit of practice, you’ll get the hang of frying up deliciously crispy Beijing beef at home.
| Nutritional Information | Per Serving |
|---|---|
| Calories | 364 |
| Total Fat | 14g |
| Total Carbs | 45g |
| Protein | 15g |
| Saturated Fat | 4g (21% DV) |
| Cholesterol | 103mg (34% DV) |
| Sodium | 614mg (27% DV) |
| Total Sugars | 23g |
| Vitamin C | 54mg (60% DV) |
| Iron | 3mg (14% DV) |
Stir-Frying Vegetables to Perfection
When making the perfect Beijing beef, the veggies are key. They add balance and beauty to the dish. The trick is to pick the right veggies and know how to cook them.
Choosing the Right Vegetables
For your Beijing beef, choose fresh, crisp veggies. They should match the meat’s savoury taste. Here are some great options:
- Broccoli florets
- Colourful bell peppers, sliced into strips
- Carrots, julienned or cut into thin matchsticks
- Onions, sliced into thin half-moons
- Mushrooms, halved or quartered
- Snap peas or snow peas
Achieving the Perfect Texture
To stir-fry veggies right, keep them crisp-tender. Place a wok or big frying pan on high heat. Add oil and swirl it around.
Put in the onions and bell peppers first. Stir-fry for 2-3 minutes until they start to soften and get a bit charred.
Then, add minced garlic and stir-fry for 30 seconds to 1 minute. This makes the garlic smell great. After that, add the rest of the veggies. Stir-fry for 2-3 minutes more. This way, they’re hot but still crunchy.
The secret to stir-fried vegetables and wok cooking is to cook in batches. This lets each veggie sear well. It makes them taste and feel better.
Assembling Your Beijing Beef
The final step in making the perfect Panda Express copycat or homemade Beijing beef is to put everything together. You’ve already cooked the beef and the veggies. Now, it’s time to mix them all for a delicious meal.
Start by mixing the fried beef, stir-fried veggies, and the Beijing sauce in your wok or skillet. Let the sauce simmer for a minute. This will make it thicker and coat the beef and veggies well.
The dish should look glossy and caramelized. The beef and veggies should be well-coated in the Beijing sauce. Serve it right away. Add some sesame seeds and green onions for extra flavour.
Preparation Time: About 20 minutes to prepare.
Cooking Time: Takes 20 minutes to cook the Beijing Beef.
Total Time: The recipe takes 40 minutes.
Servings: Serves 4 people.
Calories: About 380 kcal per serving.
The Panda Express copycat or homemade Beijing beef dish is a perfect mix of flavours. The savoury beef, crisp veggies, and sweet Beijing sauce make it a treat. Enjoy this restaurant-quality meal at home!
Storage and Reheating Tips
Enjoying Beijing beef doesn’t have to end after one meal. You can enjoy leftovers for up to 4 days with the right storage and reheating. Keep the leftover beef in a sealed container in the fridge. Make sure it cools down completely before refrigerating to avoid moisture buildup.
To reheat the Beijing beef, use a skillet over medium-low heat. This method keeps the beef crispy on the outside and tender inside. While microwaving works, it might not keep the crispiness. Proper storage and reheating ensure you enjoy every bite of your homemade Beijing beef, even with leftovers.
Follow these simple tips to enjoy your Beijing beef longer. Whether it’s for lunch or dinner, this easy recipe will satisfy your cravings for Panda Express’s favourite.
FAQ
What is the Panda Express Beijing Beef dish?
The Panda Express Beijing Beef is a favourite dish. It has crispy, tender flank steak. The steak is marinated and stir-fried with bell peppers and onions in a sweet, tangy sauce.
Why should I make the Panda Express Beijing Beef at home?
Making it at home lets you pick your ingredients and flavours. This makes it fresher, healthier, and tastier than the restaurant version. Plus, it’s cheaper and ready in under 30 minutes.
What are the key ingredients in this Beijing Beef recipe?
The main ingredients are flank steak, yellow onion, red bell pepper, egg, and cornstarch for the beef. The sauce is key, made with ketchup, hoisin sauce, and more.
What makes the Beijing sauce so crucial to this dish?
The Beijing sauce is a mix of sweet, tangy, and savoury flavours. It’s made with ketchup, hoisin sauce, and other ingredients. This blend creates the perfect taste.
Why is flank steak the preferred cut of beef for Beijing Beef?
Flank steak is chosen for its tenderness and flavour absorption. Thinly sliced against the grain, it’s tender and easy to eat.
How should I marinate the beef for the best results?
The marinade has egg, cornstarch, white pepper, and salt. Marinating for at least 15 minutes tenderizes the meat. It also helps get a crispy exterior when fried.
What’s the key to achieving the perfect crispy texture on the fried beef?
Coat the marinated beef in cornstarch before frying. Fry in small batches at high heat for 1-2 minutes. This makes the beef crispy on the outside and tender inside.
How should I cook the vegetables for the best texture and flavour?
Stir-fry the onions and bell peppers in a hot wok until fragrant. Add minced garlic briefly. This keeps their flavour and colour bright while adding crunch.
How do I properly assemble and serve the finished Beijing Beef dish?
Mix the fried beef, stir-fried vegetables, and Beijing sauce in the wok. Simmer the sauce until thickened. Add the beef and vegetables, stirring to coat evenly. Cook for 1 minute to heat through and meld flavours.
How should I store and reheat any leftover Beijing Beef?
Store leftover Beijing Beef in an airtight container in the fridge for up to 4 days. For the best results, heat it again in a skillet on medium-low heat. Microwave reheating can make the beef less crispy.