Peking Beef Food

PEKING BEEF AND PEPPER STIR-FRY

Steps:

• In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
• Cover and leave for 30 minutes to marinate.
• Heat sunflower and sesame oils in a preheated wok.
• Add garlic and ginger root.
• Stir-fry for 30 seconds.
• Add the peppers, sugar snap peas and spring onions.
• Stir-fry for 3 minutes.
• Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
• Pour in the water and stir till the sauce has thickened slightly.
• Serve immediately.

PEKING ROAST

Steps:

• With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
• Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
• Cover with plastic wrap and refrigerate for 24-48 hours.
• When ready to cook, pour the vinegar off.
• Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
• Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
• Cover and cook slowly for approximately 6 hours on top of the stove.
• You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
• Season well, but do not add the salt and pepper until about 20 minutes before serving.

PEKING ROAST

Steps:

• Take 2 cuts of beef and make deep slits in the meat.
• Insert slivers of garlic and onions.
• Marinate beef in 1 cup vinegar for 24 - 48 hours.
• When ready to cook, discard the vinegar.
• Brown in hot oil until nearly burned on both sides.
• Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
• Cook slowly at a simmer for 6 hours.
• Do not add any seasonings until the last 20 minutes , then add salt and pepper.
• 1/2 cup of gin or whisky may be added to the boiling mixture.
• Additional water may be needed while cooking.
• (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).

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 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.