Beijing Beef

Beijing Beef

Ready in 45 minutes
3 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Beijing Beef"

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Copycat of Panda Express recipe

"Double this recipe or people will fight you for whats left =). I did double the sauce part of the recipe though and added a extra tablespoon of cornstarch to help thicken it. I also added an extra tsp. of red pepper flakes because I like more heat to mine. Will definitely make this over and over."

- lilshortstack727

Ingredients

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1 pound Beef; sliced in 1/4 inch thick pieces
Vegetable oil; for deep frying
Group A
1 large Eggs
1/4 teaspoon Salt
2 tablespoons Water
1 tablespoon Cornstarch
Group B
6 tablespoons Cornstarch
Group C
1 tablespoon Vegetable oil
1 teaspoon Garlic; chopped
Group D
1 Red bell pepper; diced
1 large Bell pepper; diced
1 large Onion; diced
Group E (Sauce Ingredients)
4 tablespoons Water
4 tablespoons Sugar
3 tablespoons Ketchup
2 tablespoons Vinegar
1/2 teaspoon Red pepper flakes
2 teaspoons Cornstarch

Original recipe makes 4

Servings  

Preparation

Notes

Mix sauce ingredients together. Keep sauce refrigerated until use. Cooking Instructions

First, cut beef into slices and keep them in a mixing bowl. Marinate meat with Group A until the ingredients are thoroughly mixed. Dip marinated beef slices in Group B. Make sure the sliced are covered with cornstarch. Remove excess cornstarch. Heat up a wok with oil (making sure it reaches to about 350 F). Fry the marinated sliced beef until it is crispy. Remove and drain oil. Reheat the wok and add Group C. Stir fry for 5 seconds, then add Group D. Stir and fold for about 30 seconds. Add sauce into the wok. When sauce boils, put fried sliced beef into wok. Stir and fold until beef is covered in sauce. Place finished Beijing Beef into dish.

Credits

Added on Award Medal
Calories Per Serving: 546 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe was good. I would certainly make it again!
bdennis84 1 year ago
Double this recipe or people will fight you for whats left =). I did double the sauce part of the recipe though and added a extra tablespoon of cornstarch to help thicken it. I also added an extra tsp. of red pepper flakes because I like more heat to mine. Will definitely make this over and over.
lilshortstack727 1 year ago
Mix sauce ingredients together. Keep sauce refrigerated until use. Cooking Instructions First, cut beef into slices and keep them in a mixing bowl. Marinate meat with Group A until the ingredients are thoroughly mixed. Dip marinated beef slices in Group B. Make sure the sliced are covered with cornstarch. Remove excess cornstarch. Heat up a wok with oil (making sure it reaches to about 350 F). Fry the marinated sliced beef until it is crispy. Remove and drain oil. Reheat the wok and add Group C. Stir fry for 5 seconds, then add Group D. Stir and fold for about 30 seconds. Add sauce into the wok. When sauce boils, put fried sliced beef into wok. Stir and fold until beef is covered in sauce. Place finished Beijing Beef into dish. [I posted this recipe.]
jajer1 6 years ago
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