Beijing Beef Food

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.

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.

CRISPY BEIJING BEEF

Steps:

• Slice the beef into 1/8-1/4 inch strips. Place in a bowl.
• Add soy sauce, rice vinegar, and ground black pepper to the beef. Toss well to combine. Set aside.
• Add all of the sauce ingredients to a bowl and whisk together until combined. Set aside.
• Start by laying a cooling rack on top of a baking sheet. Place in your oven and heat your oven to 200°F. You will fry the beef in batches. Once the beef is fried, place it on the cooling rack and keep in the warm oven while the next batch is frying. Don't pile the beef. Spread it out on the cooling rack. This will keep the beef crispy.
• Add enough oil to a heavy-bottomed pan, such as a Dutch oven, so that the oil is 3-4 inches deep. Bring the oil to 350°F. While the oil is heating, continue with the next step.
• Add the cornstarch to the beef mixture and toss well to coat. All of the beef pieces should be dusted with the cornstarch.
• Fry the beef in batches. Do not overcrowd the oil. Too much beef will cause the oil to drop in temperature. Cooler oil means greasy or soggy beef. Each batch will take about 6-7 minutes. Once the beef is browned, lift out of the oil and place on the pre-heated cooling rack. Keep in the oven while you continue to cook the beef in batches.
• Once all of the beef is cooked, place a large skillet over medium heat. Carefully spoon two tablespoons of the oil used to fry the beef into the skillet.
• Add the garlic, onion, and peppers. Stir to combine and cook for 1-2 minutes.
• Pour in the sauce and stir into the onion and peppers. Once the sauce begins to boil (bubble) add the fried beef. Toss everything together.
• Add the sesame seeds and the green onions. Toss once more and turn off the heat.
• Serve immediately with sticky rice. Garnish with more green onions and sesame seeds if preferred.

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.

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.

SLOW COOKER BEIJING BEEF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
• Sprinkle red bell pepper and onion over steak in slow cooker.
• In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
• Pour sauce over steak and vegetables and gently stir to combine.
• Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Serve over cooked rice.

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

Steps:

• In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
• In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
• Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
• Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
• Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
• Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
• Sprinkle on top toasted sesame seeds.