Beijing Beef is an awesome copycat of the original from Panda Express with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.
This Beijing Beef recipe may seem like it has a LONG list of ingredients, but that is because it is a multi-step recipe. If this is more in-depth or time intensive than you would like you can make some quick adjustments to help get dinner on the table sooner.
This recipe is the beef answer to the insanely popular Orange Chicken everyone craves so much. My favorite part of Beijing Beef though is the added hint of spice that always was lacking for me in the slightly too sweet orange chicken recipe.
The breading keeps a crunch to the outside even though it is covered in the sweet, spicy, sticky sauce and the red bell peppers and onions provide a soft, deliciously sweet counterpart to the spicy beef.
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Beijing Beef
Course: EntreesCuisine: ChineseDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 lb 1 flank steak
1 cup 1 canola oil
4 cloves 4 minced garlic
1 1 yellow onion, sliced
1 1 red bell pepper, cut into 1″ pieces
1/4 cup 1/4 cornstarch, divided
1/4 tsp 1/4 salt
3 3 egg whites, beaten
1 tsp 1 cornstarch
1/2 cup 1/2 water
1/4 cup 1/4 sugar
3 tbsp 3 ketchup
6 tbsp 6 Hoisin sauce
1 tbsp 1 low sodium soy sauce
2 tsp 2 oyster sauce
4 tsp 4 sweet chili sauce
1 tsp 1 crushed red pepper flakes
2 tbsp 2 apple cider vinegar
Directions
- Cut the flank steak against the grain into thin 1/4 inch slices.
- In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
- Beijing Beef Sauce:
- In a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
- After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
- Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don’t mind using more oil, go for a bigger pot and you can fry these up much faster).
- With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
- Fry the slices, in batches, until golden brown (2-3 minutes).
- Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
- Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges. Add the garlic in and continue to cook a few more seconds until fragrant. Remove the veggies and put them with the beef on a plate.
- Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
- Add the beef and vegetables into the sauce and toss to combine. Serve immediately.
Inspired by: Dinner Then Dessert
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