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Beijing Beef http://rasamalaysia.com/beijing-beef-recipe/
April 24th, 2014 17 Comments

Beijing Beef

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Beijing Beef

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Beijing Beef Recipe

Serves 2-3 | Prep Time: 20 Minutes | Cook Time: 10 Minutes

Ingredients:

8 oz flank steak, sirloin or beef flap (cut against the grain into 1/4 inch slices)
2 tablespoons oil
2 cloves garlic, minced
1/2 medium-sized yellow onion, sliced
1/2 medium-sized red bell pepper, diced
Cornstarch, to dust beef for deep-frying
1 tablespoon Chinese cooking wine (Sherry wine, Shaoxing, etc.)
Salt and sugar as per taste

Marinade:

1 egg, beaten
1/2 teaspoon cornstarch
A dash of ground white pepper
1/2 teaspoon salt

Beijing Sauce:

4 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons ketchup
3 tablespoons Hoisin sauce
2 teaspoons light soy sauce
1 teaspoon oyster sauce
2 teaspoons sweet chili sauce
1-2 teaspoons crushed chili peppers
1 teaspoon chili oil, optional
1/2 tablespoon apple cider vinegar
1/2 tablespoon black vinegar

Method:

Prepare the Marinade in a bowl and mix well. Marinate beef until the Marinade has soaked up beef, or set aside for 15 minutes.

In a seperate bowl, mix in 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, put 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. as per taste.

Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well and add a dash of cooking wine and continue to stir-fry for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.

Cook’s Notes:

Beijing Beef was made famous by Panda Express restaurant chain across the United States. Some may claim that Beijing Beef shared similar taste to the infamous Peking Pork Chops, but minus the heat and Plum Sauce, but with the addition of a major ingredient, Hoisin Sauce. Beijing Sauce Seasoning also makes a great marination to BBQ meats, or can easily transform into an easy Asian BBQ sauce.

You can use chicken instead of beef.

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17 comments... read them below or add one

  1. Laura says:

    Could you use arrowroot powder instead of cornstarch in this recipe?

  2. Jesse says:

    I’ve never had the Panda Express version but just made this and it came out great.

    • Jesse says:

      My beef wasn’t that crispy, how dry should it be when frying? Mine was quite wet still, so the corn starch was more of a sauce consistency than a dry coating.

      • John Hoff says:

        The recipe looks tasty, Rasa, I’ll try making it when I pick up some steak from the butcher. Thank you.

        @Jesse – here’s a few general ideas to help keep things less soggy when frying. Disclaimer though, these are general frying tips and I have not tried them with this recipe.

        1. Use egg whites instead of whole eggs. The yolks are loaded with fat and that fat will react with the pot you’re using which will reduce how crispy your food will get.

        2. Try limiting how long you marinate the beef for. Maybe try marinating it for no more than about 2 minutes–much longer than that and the wet and dry ingredients will form a paste which becomes almost impossible to get a perfect fry on.

        3. You can try adding a little club soda (even beer) to the batter. The fizzyness (bubbles) will help create a better crunch during frying.

        Or you could try using baking soda and some kind of acid. Have you ever seen what happens to baking soda when it reacts with acid? It fizzes over. You could use cornstarch and maybe a small amount of baking soda and then add some kind of acid to your wet marinade (lemon juice, any kind of vinegar, buttermilk, etc.).

        4. Not sure if this will change much as far as the recipe goes, but you could try going straight from the batter to the oil. The problem with dusting cornstarch over the web marinated steak is that you’re going to create a crust around the marinated beef which blocks the hot oil from frying the wet marinate. An alternate option would be to coat the beef in cornstarch, shake off excess (important), dredge in web marinade, then into frying oil.

        5. Instead of removing beef to a paper towel which will allow the beef to stay soggy, try removing them to a cookie sheet with a cross-wire cookie rack. This will allow air to circulate around the meat, thus drying all sides.

        Hope that helps. I’ll give it a try next time I stop by the butcher.

  3. Rasa Malaysia says:

    Hi Jesse, if you really like it really crispy, just omit the eggs marinade and dust beef with cornstarch only. Deep-fry until crispy. Make the sauce and do a quick stir-fried beef with the sauce. If you still want to use to egg marinade, make sure u coat the beef slices with cornstarch and make sure its dry before you deep-fry them. You can freeze the beef prior to frying if you wish. Hope this helps!

  4. tiphanie says:

    I made this for dinner tonight and it was very good! I’ve never had the Panda Express version, but my son said it tasted a lot like it, except mine wasn’t as crispy. I had the same problem as Jesse, I think. Although I tried coating each piece in cornstarch, it was so time consuming because it was sticky. Awesome recipe, though…. Thank you! I love coming to your website for Asian recipes.

  5. Lennis Williams says:

    Is this recipe similar to Beijing beef at panda express,and is this recipe in your cookbook? I also really love General Tso’s chicken, is it in your cookbook? Thank you!!

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