Beijing Beef
This Beijing Beef is an utterly delicious Panda Express-inspired dish made right at home, featuring crispy beef strips coated in a tangy, spicy, sweet, and sticky sauce. It’s fast, easy, and perfect for a weeknight dinner that tastes even better than takeout!
Ingredients
Beef Marinade
- 600 g (1.3lbs) beef ribeye, sirloin or flank sliced across grain
- 1 tablespoon soy sauce regular or light
- ½ teaspoon baking soda
- ¼ cup cornstarch (cornflour)
- 1 teaspoon white pepper
- ¾ teaspoon salt
- ⅓ cup cooking oil to fry
Stir Fry
- 2 garlic clove crushed
- 3 Thai red chili sliced
- 1 white onion cut in cubes
- 1 red bell pepper cut in cubes
- 2 stalks green onion white chopped finely and green cut in long slices
Sauce
- 3 tablespoon soy sauce regular or light
- 3 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon ketchup
- 2 tablespoon chili garlic sauce
- 2 tablespoon sriracha
- 2 tablespoon vinegar
- 1 teaspoon brown sugar
- ½ cup water
- 2 teaspoon cornstarch
Instructions
- In a small bowl, combine the soy sauce, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, sriracha, vinegar, brown sugar, water, and cornstarch. Stir until well combined and set aside.
- In a separate bowl, mix the sliced beef with soy sauce, white pepper, salt, baking powder, and cornstarch. Let the beef marinate for 15 to 20 minutes.
- Heat the cooking oil in a large wok or skillet over high heat. Add the marinated beef and fry until golden brown, crispy and cooked through, about 4-5 minutes. Remove the beef and set it aside.
- Leave about 1 tablespoon of oil in the wok. Add the crushed garlic on medium-high heat and sauté until golden. Add the sliced red chilies and white parts of the green onions, and sauté for an additional minute. Then, add the bell pepper and onion, cooking for 2-3 minutes until they are tender yet still slightly crunchy.
- Pour the prepared sauce into the wok and bring to a simmer over low heat. Allow it to bubble for 1-2 minutes to thicken slightly.
- Return the fried beef to the wok, tossing to coat it evenly in the sauce. Stir in the green onion tops and remove from heat.
- Transfer the dish to a serving plate, garnishing with additional sliced green onions and red chilies for extra flavor and color.
Video
Notes
- Fry in small batches to avoid overcrowding the pan, so that the the beef crisps evenly.
- I shallow fry the beef to consume less oil, but you can also deep fry for an even crispier texture.
- For a saucier dish, increase the cornstarch slurry or add a splash of broth to adjust the sauce's consistency to your liking.
- You can also sprinkle some toasted sesame seeds at the end.
- Store leftover Beijing beef in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 399kcalCarbohydrates: 18gProtein: 19gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 1835mgPotassium: 419mgFiber: 2gSugar: 7gVitamin A: 712IUVitamin C: 35mgCalcium: 78mgIron: 3mg
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