How to Make Beijing Beef Panda Express Recipe Explained
- Key Takeaways
- Ingredients
- Coating the Beef
- Slicing the Beef
- What is Beijing Beef?
- What are the key ingredients ?
- How do you marinate the beef ?
- How do you coat and fry the beef for Beijing Beef?
- What is in the sauce ?
- What vegetables are used ?
- How do you serve Beijing Beef?
- What is the key to slicing the beef for Beijing Beef?
- Why is it important to fry the beef in batches?
- Can the sauce for Beijing Beef be adjusted?
- Can other types of meat or vegetables be used in Beijing Beef?
Growing up, my family loved going to Panda Express. The smell of Beijing Beef always drew me in. It was tender, crispy, and had a sweet and savory sauce that we all loved.
Years later, I figured out how to make it at home. I’m excited to share this secret with you.
Key Takeaways
- Flank steak is the ideal cut of beef for Beijing Beef, known for its ability to absorb flavors.
- The recipe requires a simple marinade and a light coating of cornstarch to achieve the perfect texture.
- The sauce, which includes ingredients like hoisin, soy sauce, and sweet chili, is the star of the dish.
- Stir-frying the vegetables and combining them with the crispy beef creates a well-balanced meal.
- Serving suggestions, such as with steamed rice, can elevate the dish even further.
What is Beijing Beef?
Beijing beef is a Chinese-American dish loved by many. It’s known for its crispy beef strips and a sweet, savory, spicy sauce. This mix of bold flavors and crispy texture makes it a favorite.
This dish isn’t from China, but it’s very popular in the U.S. It was created by Chinese-American chefs. They wanted to make Chinese flavors work for American tastes.
The secret to its appeal is the crispy beef and the complex sauce. The sauce has soy sauce, ketchup, hoisin sauce, and more. It’s sweet, tangy, and a bit spicy, pleasing many.
If you love Chinese food or just want something tasty, try Beijing beef. Its unique taste and texture have made it a hit. It’s a delicious twist on traditional Chinese dishes.
“Beijing beef is a delightful fusion of Chinese and American culinary traditions, offering a truly crave-worthy dining experience.”
Beijing Beef: Panda Express Recipe
Ingredients
The Beijing Beef recipe from Panda Express has key ingredients. These include flank steak, cornstarch, and vegetable oil. Also, bell peppers, onion, sugar, and ketchup are used.
Hoisin sauce, soy sauce, and sweet chili sauce add flavor. Rice vinegar, water, and red chili flakes are also part of the mix. The beef is marinated in soy sauce, sesame oil, and Chinese five-spice powder. This helps tenderize it.
Egg whites and cornstarch coat the beef for a crispy exterior. The sauce combines sweet, savory, and spicy flavors. This gives the Beijing Beef its unique taste.
| Ingredient | Quantity |
|---|---|
| Flank Steak | 1 1/2 pounds |
| Cornstarch | 1/2 teaspoon |
| Vegetable Oil | 1/4 cup |
| Bell Peppers | 2 medium, sliced |
| Onion | 1 medium, sliced |
| Sugar | 1/4 cup |
| Ketchup | 4 tablespoons |
| Hoisin Sauce | 3 tablespoons |
| Soy Sauce | 2 teaspoons |
| Sweet Chili Sauce | 2 teaspoons |
| Rice Vinegar | 1/3 cup |
| Water | 1/2 cup |
| Red Chili Flakes | 1/2 teaspoon |
The Beijing Beef recipe makes 3 servings. Each serving has 311 calories.
Marinating the Beef
Getting the Beijing beef just right begins with the marinade. Slice the flank steak thinly against the grain for tenderness. Mix the beef with soy sauce, sesame oil, baking soda, sugar, and Chinese five-spice powder. This blend tenderizes the beef and adds a rich flavor.
Let the marinated beijing beef sit for 30 minutes. This allows the flavors to mix well. Then, add egg whites to the mix. The egg whites help the cornstarch coating stick during frying, making the beef crispy and delicious.
| Ingredient | Amount |
|---|---|
| Flank Steak | 1 lb |
| Soy Sauce | 2 tbsp |
| Sesame Oil | 1 tbsp |
| Baking Soda | 1 tsp |
| Sugar | 1 tbsp |
| Chinese Five-Spice Powder | 1 tsp |
| Egg Whites | 2 |
By using this marinating technique, you’ll get tenderized and flavorful beijing beef. It’s now ready for the next steps in cooking.
Coating and Frying the Beef
After marinating the beef, it’s time to coat and fry it. The secret to Beijing beef’s crispy texture is in the coating. First, the marinated beef strips are coated with cornstarch. This creates a layer that turns into a crunchy delight when fried.
Coating the Beef
To coat the beef, follow these steps:
- Lay the marinated beef strips out on a clean, dry surface.
- Pour a thin layer of cornstarch into a shallow dish or plate.
- Gently dredge the beef strips through the cornstarch, making sure each piece is evenly coated on all sides.
- Shake off any excess cornstarch before moving on to the frying step.
The cornstarch coating seals in the juices and creates a crispy shell when fried.
Now, it’s time to fry the coated beef. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the coated beef strips in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the coating is crispy and the beef is cooked through. Then, transfer the fried beef to a paper towel-lined plate to drain excess oil.
The cornstarch coating and hot oil frying give Beijing beef its signature texture. With the beef now coated and fried, you’re one step closer to making the perfect dish.
Making the Sauce
The sauce is the heart of Beijing Beef. It’s a mix of sweet, savory, and spicy flavors. This blend makes the dish a favorite at Panda Express.
To make the beijing beef sauce, you need a few ingredients. Put them in a bowl:
- 0.25 cups of brown sugar
- 3 tablespoons of ketchup
- 6 tablespoons of hoisin sauce
- 1 tablespoon of soy sauce
- 4 teaspoons of sweet chili sauce
- 2 teaspoons of rice vinegar
- 0.25 cups of water
- 1 teaspoon of red chili flakes (optional, for extra heat)
Whisk all the beijing beef sauce ingredients until smooth. The sauce should be thick and sticky. It will coat the beef and veggies perfectly.
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | 394 kcal |
| Protein | 28g |
| Fat | 13g |
| Sodium | 956mg |
| Carbohydrates | 40g |
| Sugar | 23g |
Now that you have the beijing beef sauce, it’s time to stir-fry the veggies. Then, toss everything together for a delicious Beijing Beef dish.
Stir-Frying the Vegetables
After making the crispy beef, it’s time to cook the vegetables. The wok or skillet is cleaned, and grapeseed oil is added. Garlic is sautéed first, then onions, bell peppers, and red chili peppers are added. They are stir-fried for 1-2 minutes until they’re tender-crisp.
These fresh vegetables add a vibrant touch to the dish. They balance the richness of the beijing beef. Stir-frying the beef and vegetables is key to the dish’s authentic flavors and textures.
The main what vegetables in beijing beef are:
- Onions
- Bell peppers (red, yellow, or a mix)
- Optional red chili peppers (for extra heat)
- Garlic
Stir-frying these vegetables quickly keeps them fresh and flavorful. This step perfectly complements the savory, crispy beef. It brings the dish together, creating a perfect blend of textures and tastes.
The quick stir-fry method keeps the vegetables crunchy and vibrant. This step is essential to get the signature Panda Express beijing beef flavor and look.
Combining the Ingredients
To make the perfect Beijing Beef, you need to mix everything together. First, put the crispy beef back in the wok or skillet. Then, add the stir-fried veggies. Next, pour the sauce over it all.
Stir everything until the sauce thickens. This way, each bite will have the sweet, savory, and spicy flavors of Beijing Beef.
To combine the Beijing Beef ingredients, follow these simple steps:
- Return the crispy fried beef to the wok or skillet.
- Add the stir-fried vegetables.
- Pour the prepared sauce over the top.
- Toss everything together over medium-high heat until the sauce thickens and coats all the components.
By putting together the Beijing Beef this way, you get a mix of textures and tastes. The crispy beef, tender veggies, and spicy sauce make a perfect dish.
The last step, assembling the Beijing Beef, is key. It makes sure every bite is full of flavor. With a bit of effort, you can make this dish just like Panda Express at home.
| Dish | Calories | Price | Flavor Profile |
|---|---|---|---|
| Beijing Beef | 480 calories | – | Sweet, savory, slightly spicy |
| Broccoli Beef | 150 calories | – | Savory, mild |
| Honey Walnut Shrimp | 360 calories | $9.80 | Sweet, creamy |
| Mushroom Chicken | 220 calories | – | Savory, umami |
| Original Orange Chicken | – | – | Sweet, tangy, crispy |
“Szechuan Beef is known for its fiery heat and numbing sensation from Sichuan peppercorns, while Hunan Beef offers robust, savory flavors.”
Serving Suggestions
When serving Beijing Beef, you have many tasty options. The most traditional way is to serve it over fluffy, steamed rice. This lets the flavorful sauce shine.
For a heartier meal, try serving it with noodles like udon or rice noodles. These options make the dish more substantial. Add steamed or stir-fried veggies like broccoli or carrots for color and nutrition.
To make the dish even better, garnish with chopped green onions and toasted sesame seeds. These add a fresh, aromatic touch that complements the beef’s flavors.
No matter how you serve it, Beijing Beef is a crowd-pleaser. Pairing it with the right sides creates a balanced, delicious meal. It’s a classic Chinese-American dish at its best.
Tips for Perfect Beijing Beef
Slicing the Beef
For delicious Beijing Beef, slice the flank steak thinly against the grain. This makes the beef tender. A sharp knife is key for thin slicing the beef.
Here are some tips for slicing the beef for Beijing Beef:
- Freeze the beef for 30-60 minutes to make it firmer and easier to slice thinly.
- Slice the beef against the grain, cutting perpendicular to the muscle fibers.
- Use a sharp chef’s knife or a slicing knife to get the thinnest possible strips of beef.
- Slice the beef into thin, even strips about 1/4 inch thick for the best texture.
Properly slicing the beef is crucial for perfect Beijing Beef. It ensures a tender, flavorful bite.
“Slicing the beef thinly and against the grain is the secret to melt-in-your-mouth Beijing Beef.”
Frying in Batches
Frying the Beijing beef in batches is key for a crispy texture. If you overcrowd the pan, the oil temperature drops. This leads to soggy, greasy results instead of the crispy exterior you want.
By frying in small batches, you keep the heat high. This is necessary to quickly sear and crisp up each piece of meat.
The Panda Express Beijing beef recipe suggests using up to 6 tablespoons of cornstarch for coating. This helps create that irresistible crunch. When frying, work in batches of no more than 1/2 pound at a time. This keeps the oil hot enough to sear and crisp the beef properly.
Frying in batches also ensures even cooking. Trying to fry all the beef at once lowers the oil temperature. This results in unevenly cooked pieces. By frying in small batches, you keep the oil temperature optimal for crispy Beijing beef every time.
Following these tips for frying Beijing beef in batches will help you get that Panda Express flavor and texture at home. The extra effort of frying in smaller portions is worth it for the perfect plate of crispy, savory Beijing beef.
Adjusting the Sauce
The sauce is the star of Beijing Beef. You can make it your own by tweaking it to taste. The recipe has a mix of sweet, savory, and spicy flavors. But you can change it to fit your taste.
Want it sweeter? Add more brown sugar. For a tangier taste, use more rice vinegar. If you like it spicier, add red chili flakes or Sriracha.
When you make Beijing Beef at home, you can adjust the sauce to your liking. Taste it and adjust until it’s just right. This way, you get a sauce that perfectly matches your taste buds.
| Adjustment | Ingredient | Effect |
|---|---|---|
| Sweeter Sauce | Brown Sugar | Increases sweetness |
| Tangier Sauce | Rice Vinegar | Enhances acidity |
| Spicier Sauce | Red Chili Flakes, Sriracha | Amplifies heat |
Learning to adjust the sauce is key to making great Beijing Beef at home. Taste, tweak, and enjoy your special dish.
“The sauce is what truly makes Beijing Beef so crave-worthy. Adjusting it to your liking allows you to create the perfect dish every time.”
Beijing Beef Panda Express Recipe
Do you love the bold flavors of Panda Express’ Beijing Beef? Now, you can make it at home with this simple recipe. Use top-quality flank steak, mix Asian seasonings and sauces, and follow steps like marinating, coating, and frying. This way, you’ll get the same delicious taste and texture as Panda Express.
This panda express beijing beef recipe has about 311 calories per serving. It has 24g of carbs, 20g of protein, and 15g of fat. The secret sauce is made with sugar, ketchup, hoisin sauce, water, soy sauce, oyster sauce, and apple cider vinegar.
To make the beef tender and flavorful, marinate it for at least 15 minutes. Then, coat and fry it. Add fresh veggies like yellow onions, red bell peppers, and garlic for extra taste. Fry the beef in batches for a crispy outside. Adjust the sauce to get the perfect mix of sweet, savory, and tangy.
If you love Panda Express or just want to try a tasty homemade panda express beijing beef dish, this recipe is for you. It’s easy to follow and uses ingredients you can find easily. Enjoy your favorite Chinese takeout at home.
“The homemade panda express beijing beef recipe is fresher, healthier, and more flavorful compared to the restaurant version.”
Explore the world of how to make panda express beijing beef. Discover the vibrant, delicious flavors of this classic Chinese-American dish.
Variations and Substitutions
The classic Beijing Beef recipe from Panda Express uses flank steak. But, you can swap it with sirloin or ribeye for a softer texture. For a veggie option, use chicken or firm tofu instead.
You can also change up the veggies. Try adding broccoli, snow peas, or baby corn to the mix. This way, you can make the dish your own and fit your diet.
Beijing Beef is very flexible. You can tweak the sauce by adjusting brown sugar, rice vinegar, or red chili flakes. This lets you create your own unique Beijing Beef recipe.
| Ingredient | Panda Express Beijing Beef (5.6 oz serving) | Copycat Beijing Beef (7 oz serving) |
|---|---|---|
| Calories | 470 | 250 |
| Protein | 13g | 23g |
| Carbs | 46g | 18g |
| Fat | 26g | 8g |
Looking to reduce calories or boost protein? Beijing Beef can be adapted to fit your needs. Experiment with different ingredients to find your favorite version of this tasty dish.
Conclusion
The Beijing Beef from Panda Express is a tasty mix of Chinese and American flavors. You can make it at home with the right steps and tips. It’s great over steamed rice, noodles, or with veggies.
Making it yourself saves time and money. You can also change the ingredients to fit your taste or diet. This makes it a flexible and enjoyable dish.
Try making Beijing Beef at home and enjoy the taste of success. It’s easy to make whenever you want. Your meals will be more flavorful and satisfying.