Beijing Beef
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Inspired by the well-known Panda Express favorite, this tasty take on Beijing Beef is sure to tickle your taste buds! Made with tender strips of steak that are stir-fried until crispy, onion, and bell peppers all tossed together in a tangy sweet and sour, this popular Chinese American dish is amazing!
Easy Beijing Beef Recipe
Let’s just get it out of the way! Yes, this recipe is inspired by the popular Panda Express Beijing beef, and for good reason! It’s addictively good! Yet, this recipe is so much healthier than the Chinese fast food chain because it’s made fresh in your own home. It hasn’t been sitting on a steam table.
But what is Beijing beef!?! My version of the dish is basically strips of tender beef that are first marinated and then stir-fried to crispy perfection along with some garlic, onions, bell peppers, and a bit of red chili. Then the beef and veggies are tossed together in a sweet tangy sauce. It’s an unbelievably delicious combination of texture and flavors.
And check this out! Beijing beef only takes 30 minutes to make! You can’t have takeout delivered that quickly! But you can make my 15-minute Egg Drop Soup or Sesame Noodles to go with the dish while the meat is marinating.
Why You’ll Love This Beijing Beef Recipe
- Quick and Easy! Don’t let the longish list of ingredients scare you away. You can find them all at your local market. And the total time of this yummy beef stir fry is only 30 minutes from start to finish.
- Authentic Flavor! Made using all the game-changing stir fry techniques and secret ingredients like baking soda, cornstarch, and egg whites, this crispy Beijing beef is going to rock your world.
- Family Favorite! Perfect for busy weeknights! There is no need to order in or go out. This tasty beef stir fry recipe has got you covered and your family is going to love it.
- Bell Pepper – I used red bell pepper. Yet, you can use any color bell pepper you like.
- Onion – Any kind of onion will work. But I always use brown onions.
- Red Chili Pepper – Adds a bit of spice. You can omit the red peppers if you want to make the dish less spicy.
- Garlic – Use fresh garlic cloves for the best taste. Store-bought jarred minced garlic can be bitter sometimes.
- Cornstarch – Provides a crispy coating that protects the beef from the high temperature as well as seals in the juices.
- Peanut Oil – Used for stir-frying. Vegetable oil is another option.
- Egg Whites – Used to coat the beef along with the cornstarch.
- Vegetable Oil – Used for sauteing the dish. Make sure your oil is flavorless.
- Beef Steak – I like to use ribeye, sirloin, or flank steak. But any type of steak can be used as long as you cut it against the grain.
- Soy Sauce (Low Sodium) – Using low-sodium soy sauce helps to control the added salt. Yet, regular soy sauce or gluten-free tamari will work.
- White Pepper – Commonly used in Asian dishes it adds a lovely bit of spice.
- Baking Soda – Works to tenderize the steak.
- Sesame Oil – Full of rich toasted sesame flavor and it should not be substituted.
- Sugar – A pinch of sugar is added to round out the salty and spicy flavors.
- Chinese Five Spice – It’s usually a combination of cinnamon, fennel seed, star anise, peppercorns, and cloves. You can find it in any grocery store.
- Rice Vinegar – A little sweeter than regular vinegar it adds a touch of tang.
- Brown Sugar – It adds a lovely bit of sweetness to the sauce.
- Ketchup – Basic ketchup adds a little bit of tomato and more sweetness as well as tang.
- Tomato Paste – The umami of the tomato helps to meld the ingredients together.
- Hoisin Sauce – It’s a thick savory sweet Asian BBQ sauce that can be found in the Asian aisle at your local market. You can also use oyster sauce if you prefer.
- Cornstarch – Thickens the sauce once it’s added to the wok.
- Soy Sauce (Low Sodium) – Regular soy sauce will work too. Just keep in mind it will add more salt to the sweet and sour sauce.
Get ready to be impressed! This 30-minute recipe is super easy to make and an explosion of flavor! Just make sure to marinate the beef and coat it properly and the dish will come out perfect!
To begin, you want to start infusing the steak with flavor by marinating it. To do this, combine all the marinade ingredients in a small bowl. Then add the beef slices and cover the bowl with plastic wrap. Now, put the meat in the fridge for 15 minutes.
Next, you need to make the sweet and sour sauce so that it’s ready to go. So whisk all the sauce ingredients together well in another small bowl. Then set aside for now.
Before you can start cooking the steak it needs to be coated. First, add the egg whites to the beef mixture and mix them in well. Then put 1 cup of cornstarch in a large shallow bowl. Now, dredge the beef strips through the cornstarch making sure they are fully coated.
Now, you can start stir-frying! Heat about 1 inch of vegetable oil over medium-high heat in a large wok until it reaches 350°F (177°C). Now, add the steak and cook it for 2 to 3 minutes or until it’s brown and crispy. Then transfer the beef to a paper towel-lined plate to drain the excess fat. Note, if all the meat doesn’t comfortably fit in your wok, you should cook it in 2 batches so that the beef cooks evenly.
After the beef has been removed from the wok, drain the oil and wipe the wok out with a paper towel. Next, heat 2 tablespoons of peanut oil over medium heat in the wok. Then add the garlic and stir fry it for just 30 seconds until it’s aromatic. Now, add the onion and bell pepper and cook it for 1 to 2 minutes.
Once the veggies are cooked, stir in the sweet and sour sauce and cook it until it thickens up a bit. Next, add the cooked beef and red chilis to the wok. Then toss everything together until it’s fully coated. Now, transfer the Beijing beef to a serving dish and serve it immediately with steamed rice or noodles.
What Is Slicing Meat Against The Grain?
Slicing meat against the grain means to cut through the muscle fibers to make them shorter. This makes the meat more tender so it is easier to chew. You basically want to slice the meat in the opposite direction of the muscle fibers not parallel to them.
What Can I Add To The Dish?
Anything you like! You can toss in some broccoli, carrots, mushrooms, green beans, or any other vegetables you like. And if you want to make the dish a little spicier just add some extra sliced red chilis or red pepper flakes to the stir fry or you can even add a tablespoon of sriracha or sweet chili sauce to the sweet and sour sauce.
Expert Tips
- No wok needed. If you don’t own a wok you can make this dish in a large nonstick skillet. Just make sure that the surface of the pan is big enough to comfortably stir fry all the ingredients.
- Cook the beef in batches. You need to stir-fry the beef in batches if your wok is too small. The beef needs enough space to cook evenly and get crispy.
- Keep an eye on the heat. Ideally, you want to fry the crispy beef at 350°F (177°C). You can use a digital cooking thermometer to keep an eye on the temperature of the hot oil.
Storage
Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days. To reheat, simply put it in the microwave for a few minutes on medium power or in a skillet on the stovetop. You can also freeze the leftovers for up to 3 months in an airtight container or sealed freezer bag. Just let them thaw out overnight in the fridge before reheating.
Other Asian Dishes You’ll Love
- Pad See Ew
- Sweet And Sour Meatballs
- Black Pepper Beef
- Beef Chow Fun
- Szechuan Chicken
- Asian Ground Beef Noodles
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Beijing Beef
Video
Ingredients
Stir Fry
- 2 large egg whites
- 1 cup cornstarch
- vegetable oil (for frying beef)
- 2 tablespoons peanut oil
- 3 cloves garlic (minced)
- 1 medium onion (cut into 1 inch pieces)
- 1 large bell pepper (cut into 1 inch pieces)
- 1 red chili pepper (thinly sliced)
Beef Marinade
- 12 ounces beef steak (such as ribeye, sirloin or flank, cut into thin strips, against the grain)
- 2 tablespoons soy sauce (low sodium)
- ¼ teaspoon white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon chinese five spice
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar (packed)
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons Hoisin sauce (or Oyster sauce)
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce (low sodium)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.
- In another small bowl, combine all the sweet and sour sauce together.
- Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they're fully coated.
- Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.
- Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.
- Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.
- Transfer to a serving plate and serve immediately with rice or noodles.
Notes
- No wok needed. If you don’t own a wok you can make this dish in a large nonstick skillet. Just make sure that the surface of the pan is big enough to comfortably stir fry all the ingredients.
- Cook the beef in batches. You need to stir-fry the beef in batches if your wok is too small. The beef needs enough space to cook evenly and get crispy.
- Keep an eye on the heat. Ideally, you want to fry the crispy beef at 350°F (177°C). You can use a digital cooking thermometer to keep an eye on the temperature of the hot oil.
- Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
