Beijing Beef Recipes
PANDA EXPRESS' BEIJING BEEF COPYCAT
My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.
Provided by ThatSouthernBelle
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
SLOW COOKER BEIJING BEEF
Flank steak, peppers and onions tossed in a sweet and tangy sauce.
Provided by Elyse
Yield 6-8
Number Of Ingredients 15
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.
Nutrition Facts : Servingsize 1 serving, Calories 2160 kcal, Fat 59 g, SaturatedFat 13 g, Cholesterol 3 mg, Sodium 6146 mg, Carbohydrate 354 g, Sugar 96 g, Protein 29 mg
BEIJING BEEF
I have a kid that loves Panda Express Beijing Beef. This is my best stab at it. Naturally, she thinks mom's is better. What I've learned: sherry may be used in place of the ponzu, but ponzu with citrus is IT. Also, I used a double batch of recipe #443956 and it is the perfect amount for the hoisin sauce. I found when making the hoisin, it's best to use a black bean sauce and honey combination. Another thing, cut the strips very thin; they fry crisper. Should you like it less sweet, cut back on the sugar, but Panda's is pretty sweet. Let me disclose that I am NOT claiming this as an exact replica, but still very good. 9/13/11 Upadate: I retried the recipe for the 10th time. Quite possibly for a better match of the Panda Express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. I added that to the list of ingredients so as not to forget.
Provided by gailanng
Categories Steak
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 832.1, Fat 27.1, SaturatedFat 8.1, Cholesterol 180.9, Sodium 2238.6, Carbohydrate 113.5, Fiber 5.4, Sugar 56.3, Protein 30.8
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#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #beijing #main-dish #beef #asian #chinese #stove-top #meat #steak #equipment #number-of-servings
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