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

Beijing Beef

Beijing Beef
Beijing Beef pictures (6 of 6)

Beijing beef is one of the most popular beef recipes at Panda Express and many readers had emailed and asked me about the Beijing beef recipe. Truth be told, I hardly ever eat at Panda Express…in fact, the few times I had tried Panda Express, I was probably in transit at airports and the only choice I had was Panda Express.

To develop this Beijing beef recipe, I specifically went to Panda Express and tried out the dish. I had to taste the dish in order to create the recipe. After careful examination of the ingredients used, and tasting the sauce carefully, I think I have gotten down the copycat recipe of Beijing Beef, one of the beef recipes and Chinese recipes well loved by many Americans.

As with most recipes served at Panda Express, the protein is coated in batter and deep-fried. To create a truly amazing Beijing sauce, I adjusted the recipe and ingredients a few times to get to the right balance of flavors. The list of ingredients in the Beijing sauce is long, but be rest assured, after you taste it, you would want to make it again and again. It’s actually quite addictive and good. The good news is that you can make the sauce in a big batch and keep in the fridge and whenever you are craving it, you can make this Beijing Beef, or Beijing Chicken. It’s totally up to you!

So here is the yummy Beijing beef recipe. This recipe tastes better and fresher than the ones at Panda Express. As you add the beef towards the end of the cooking process, the beef remains crunchy instead of soggy. I am quite certain that you will really enjoy this dish. Bon appetit!

RECIPE HERE: Beijing 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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