Panda Express Beijing Beef

If you’ve ever been to Panda Express, I’m pretty sure it was not easy for you to pass this Beijing Beef. Yeah, that fried beef tossed in a sweet and sour sauce is amazing, right? But we’re not recreating the Panda’s Beijing beef. As always, it will be way better. I guarantee it. 

BEIJING BEEF (3-4 servings)

Ingredients:

• 1.1 lb (500g) beef steak (such as flank steak, striploin, etc.)
• 7 cloves garlic
• 2 tsp (8g) grated ginger
• 1/2 yellow onion
• 1 red bell pepper
• 1 egg
• 1 cup cornstarch, to coat
• 2 tbsp neutral-tasting oil, plus more for frying
• 4 cups hot cooked rice, about 1 cup (210g) for each serving

Marinade:

• 1/2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/2 tsp white pepper (or black pepper)
• 1/2 tsp baking soda

Beijing Beef Sauce:

• 1/2 tbsp soy sauce
• 2.5 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1 tbsp white vinegar
• 1 tbsp Chinese black vinegar (or white vinegar, balsamic vinegar, etc.)
• 1 tbsp Shaoxing wine
• 2 tbsp ketchup
• 1.5 tbsp sugar
• 1 tbsp sambal
• 7 tbsp water
• 1 tbsp cornstarch
• Small pinch of MSG (optional)

Instructions:

MARINATE BEEF

1. Cut the beef into 1/4-inch- (0.5-cm-) thick slices. (Make sure to cut against the grain.) Transfer to a mixing bowl.

2. Add the soy sauce, shaoxing wine, white pepper, and baking soda. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.

PREP VEGETABLES

1. Smash 7 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).

2. Cut the onion and bell pepper into bite-sized pieces.

MAKE SAUCE

In a small container, add all the ingredients for the sauce. Stir together until thoroughly combined.

MAKE BEIJING BEEF

1. Take out the beef from the fridge. To that, add 1 egg white and gently massage it. Lightly coat the beef with cornstarch and set aside.

2. Fill a wok (or pot) with enough oil and heat it to 180℃ (355℉). Once it reaches the temperature, carefully add the beef pieces. Fry for 2 to 3 minutes or until light golden brown. Do this in 2 batches and don’t overcook it. Once the beef is done, drain on a wire rack.

3. In a large wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, bell pepper, garlic, and ginger. Cook for 1 to 2 minutes or until the onion starts to soften.

4. Add in the sauce and give it a good stir for 30 seconds or until the sauce is thickened. Add the beef in. Toss together until they’re nicely coated. Turn the heat off.

5. To serve, divide the rice into serving bowls. Top with a generous amount of Beijing beef. Enjoy!

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