Peking Beef Recipes

PANDA EXPRESS BEIJING BEEF COPYCAT

Steps:

• Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
• In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.
• Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.
• Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.
• In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.
• Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
• Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.

PANDA EXPRESS' BEIJING BEEF COPYCAT

Steps:

• Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
• While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
• When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
• Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
• Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

PEKING BEEF

Steps:

• Mix all of the marinade ingredients together in a mixing bowl. Make sure you mix them well.
• Put meat into mixture and cover. Refridgerate for 2 hours.
• Heat frypan over medium heat. Add oil. When oil is hot add marinaded meat. Leave frypan at medium heat until beef is cooked.
• When meat is cooked turn the frypan down to a simmer. Sauce should start to thicken up within 10 minutes.
• If you are still not happy with the consistency you can add a bit more corn flour. Remember to mix it with water first.

PANDA EXPRESS BEIJING BEEF

Steps:

• In a medium size mixing bowl, combine the marinade ingredients (beaten egg, salt, water, cornstarch). Add the sliced beef and mix until smooth. Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour.
• In a small bowl, combine the Beijing Beef sauce ingredients (water, soy sauce, apple cider vinegar, crushed red pepper flakes, sugar, hoisin sauce, ketchup, oyster sauce, sweet chili sauce). Mix Beijing sauce until smooth, then set aside.
• Heat your wok, large skillet or frying pan with oil at medium high heat. Place 6 tablespoons of cornstarch into a medium size bowl and coat marinated beef with cornstarch. Discard the remaining marinade.
• Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. Use tongs to turn the beef as needed, to brown all sides of the cut pieces.
• Remove the cooked beef from the wok and transfer to a paper towel lined plate. Remove any debris in the cooking oil and increase the temperature to cook on high heat.
• Stir fry the sliced peppers and onions until they reach your desired level of tenderness, about 2-3 minutes. Add garlic and cook for 30 seconds, or until fragrant.
• Transfer the cooked peppers and onions to the plate that the beef is set aside on.
• Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. This should take between 3-5 minutes.
• Once the sauce has thickened, return the beef and vegetables. Stir until well coated with the Beijing sauce and the beef is heated through. Serve immediately.

PANDA EXPRESS BEIJING BEEF

Steps:

• 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.
• To make the 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.

BEIJING BEEF RECIPE

Steps:

• First cut the beef steak into thin slices or strips, against the grain. Marinade with soy sauce, sugar, white pepper, sesame oil and baking soda. Set aside for 15-20 minutes.
• Prepare the vegetables by cut the onion and bell pepper in small cubes. Cut re chilli into thin slices.
• In a small bowl, mix all the sauce ingredients and set it aside.
• Break one egg into the marinated beef mix it well. Then dredge the beef slices in the corn starch. Make sure each beef slices are separated and coated well. Toss the excess flour out before frying.
• To deep fry the beef, heat the oil into high-heat about 350° F. Fry the coated beef slices for 2-3 minutes, until the coating is crispy. Remove from oil and transfer to paper towel or cooling rack.
• In a large wok or pan, add 1 tablespoon oil, heat the pan to medium heat, add chopped garlic and stir for few seconds. Follow with the onion and bell pepper and stir fry for 1 minutes.
• Pour the sauce mixture in and stir well until the sauce starts to get thicken. Place the fried beef and chilli slices in. Toss well to combine the beef and sauce evenly.
• Transfer to serving plate and serve immediately with plain rice, egg fried rice or stir fry noodles.

CRISPY SESAME BEEF

Steps:

• Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.