Beijing Beef from panda express – Recipe

Beijing Beef from panda express

Recipe for Beijing Beef This stir-fry of beef and vegetables
is zesty, sweet, and filling! The recipe is simple to prepare using healthful
ingredients and is likely to become a family favourite.

Reasons We Adore This Recipe

My guilty pleasure is fast food Chinese takeaway, not the
large, greasy burger that other people enjoy. And judging by how well-liked all
of our ripoff Panda Express dishes, including our Kung Pao Chicken, Orange
Chicken, and Black Pepper Chicken Stir Fry, are, I know I’m not the only one.

We’re presenting our version of Beijing Beef à la Panda
Express today, which we have a feeling will rapidly become another reader
favourite recipe. The straightforward stir-fry blends sweet and sticky beef
strips, onions, and peppers. To give the beef its distinctive texture, it is
first cooked in oil before being stir-fried with the sauce and vegetables.

Only roughly 30 minutes are needed to complete the entire
dish. A side dish like fluffy rice will be easy to prepare while the meat and
vegetables cook thanks to how easy it is to make. Therefore, it’s the ideal
dish for a flavorful evening meal that’s informal and family-friendly. You
should definitely incorporate this into your dinner preparation routine because
leftovers are wonderful.

Ingredients for the Panda Express recipe for Beijing beef

Regarding the stir-fry

• • Flat iron steak, also known as a flank steak.
• • A big egg.
• • To coat the beef strips, use cornflour.
• • A dash of salt for flavour.
• • You can choose between red, yellow, orange, or green bell
  peppers.
• • White onions have the finest flavour and most bite in this
  situation.
• • Oil – For frying, pick a high-heat, unflavored oil, such
  as avocado or vegetable/canola.
• • Thinly cut scallions for garnish.

It’s always a good idea to use ketchup in the stir fry sauce
as it has low sodium.

• • Hoisin sauce: To create a recipe that is gluten-free, use
  a GF type.
• • Sweet chilli sauce, a lively, tangy sauce that isn’t
  particularly hot.
• • Coconut aminos or low sodium soy sauce.
• • Minced garlic.
• • Crushed red pepper, optional for a traditional imitation
  Beijing beef dish from Panda Express that is mildly hot.

Pro tip: Although oyster sauce is called for in some
recipes, we didn’t find it required to achieve the desired flavour.

Beijing Beef Recipe (Better Than Panda Express!)

Cut the beef flank steak crosswise into thin strips that are
2 to 3 inches long. The beef keeps its shape best and is easiest to cut when it
is slightly frozen.

Slices of beef should be placed in a big basin. 1 egg, 1/4
cup cornflour, and 1/2 teaspoon salt should be added. Give the meat strips a
gentle shake to evenly coat both sides.

Bell pepper and onion should be chopped into 1-inch cubes
and placed aside. For the garnish, finely chop the scallions.

A medium bowl or measuring pitcher should be ready. Ketchup,
hoisin, sweet chilli, soy, chopped garlic, and crushed red pepper are added.
Mix thoroughly.

Start a wok or a sizable sauté pan on high heat. To the wok,
add the oil. Place a holding plate against the wok’s side.

Approximately 14 of the beef strips should be gently added
to the heated oil. To move the strips around the wok, use tongs. For one to
three minutes, stir fry. Use the tongs to transfer the steak to the retaining
plate once it has browned. Make three additional smaller batches of beef
strips.

Leave about 1 tablespoon of the oil in the skillet to
stir-fry the vegetables after carefully draining the majority of the remaining
oil. The onions and peppers should be stir-fried for one to two minutes in the
hot wok.

Reintroduce the meat strips and sauce to the wok after that.
Stir-fry for a further two to three minutes after well-mixing.

Remove from the fire and top the Beijing beef with scallions
that have been chopped.

Suggestions for Serving

Whether you choose airy white rice or hearty brown rice,
enjoy this traditional Chinese takeaway dish. You may substitute our rice for
more carb-filled goodness or make an even heartier supper by adding a plate of
lo mein with vegetables on the side.

Alternatively, stay low-carb with loaded Cauliflower Fried
Rice or roasted cauliflower rice!

In either case, you must eat it with homemade Panda Express
Super Greens to get the full, superior-to-the-restaurant experience. I also
adore this Beijing Beef Potstickers recipe!

Questions and Answers

WHAT TASTE DOES BEIJING BEEF HAVE?

Quickly cooked tender beef strips are combined with sautéed
peppers, onions, and a delicious sticky sauce. The mixture has the perfect
amount of sweetness and a touch of spice from the red pepper flakes.

DOES BEIJING BEEF CONTAIN GLUTEN?

If you use gluten-free hoisin and soy sauce, this recipe is
completely gluten-free!

IS IT POSSIBLE TO MAKE THIS STIR-FRY WITHOUT OIL?

You can make this recipe without deep frying and with less
oil overall for health reasons, but the texture won’t be the same as it would
be at a Panda Express restaurant. Just 1-2 teaspoons of oil should be added to
the pan for this. Stir-fry the beef for 1-3 minutes before adding the
vegetables.

LEFTOVERS: HOW LONG DO THEY LAST?

The next day, Beijing beef tastes just as good, if not
better. After cooling, put leftovers in an airtight container and store them in
the refrigerator for up to 3 or 4 days. I like to prepare lunches using this
recipe and serve them with a side of rice.

This dish should not be frozen, in my opinion. When frozen
and then reheated, bell peppers frequently get rather mushy.

QUICK RECIPE CHANGES

Add red pepper flakes for a little extra heat if you prefer.

Add a little vinegar if you want the sauce to be tangier.

Do you want more vegetables? Add sliced carrots, boy choy
that has been diced, or broccoli florets.

Beijing Beef from panda express – Recipe

This stir-fried Beijing beef with vegetables is flavorful,
sour, and sweet. The recipe is simple to prepare using healthful ingredients
and is likely to become a family favourite.

Ingredients.

• 1 to 1 1/4 pound flank beef for the stir fry.

• 1 sizable egg.

• Cornflour, 14 cup.

• 1/2 tsp. of salt.

• One large red bell pepper that has been seeded and diced
into 1-inch chunks.

• 1 cup of diced, 1-inch onions.

• For frying, 12 cup vegetable oil.

• For garnish, 14 cup finely chopped scallions.

• 14 cup ketchup is needed for the stir-fry sauce.

• Hoisin sauce, 14 cup.

• One-fourth cup sweet chilli sauce.

• 2 teaspoons of soy sauce.

• 3–4 minced garlic cloves.

• 1/2 to 1 teaspoon of red pepper flakes.

Instructions

1. Cut the beef flank steak crosswise into thin strips that
are 2 to 3 inches long. The beef keeps its shape best and is easiest to cut
when it is slightly frozen. The beef strips should be put in a big basin. 1
egg, 1/4 cup cornflour, and 1/2 teaspoon salt should be added. Give the meat
strips a gentle shake to evenly coat both sides.

2. Cut the onion and bell pepper into 1-inch cubes and set
them aside. For the garnish, finely chop the scallions.

3. Place a medium bowl or measuring pitcher on the table.
Ketchup, hoisin, sweet chilli, soy, chopped garlic, and crushed red pepper are
added. Mix thoroughly.

4. Heat a wok or a sizable sauté pan to a medium-high
temperature. To the wok, add the oil. Attach a holding plate to the wok’s side.

5. Carefully add around 1/4 of the beef strips to the hot
oil once it has heated up. To move the strips around the wok, use tongs. For
one to three minutes, stir fry. Use the tongs to transfer the steak to the
retaining plate once it has browned. Make three additional smaller batches of
beef strips.

6. With the exception of roughly 1 tablespoon, carefully
drain the majority of the remaining oil from the skillet and stir-fry the
vegetables. The onions and peppers should be stir-fried for one to two minutes
in the hot wok. Reintroduce the meat strips and sauce to the wok after that.
Stir-fry for a further two to three minutes after well-mixing.

7. Turn off the heat and add the scallions, chopped. Over
white rice or fried rice, serve warm.

Notes:

 If you purchase GF
hoisin and soy sauce, this dish is gluten free!

You can make this recipe without deep frying and with less
oil for health reasons, but the texture won’t be the same as it would be at a
Panda Express restaurant. Just 1-2 teaspoons of oil should be added to the wok
for this, and the beef should be stir-fried for 1-3 minutes before the
vegetables are added.

The next day, Beijing beef tastes just as good, if not
better. After cooling, put leftovers in an airtight container and store them in
the refrigerator for up to 3 or 4 days. I like to prepare lunches using this
recipe and serve them with a side of rice.

This dish should not be frozen, in my opinion. When frozen
and then reheated, bell peppers frequently get rather mushy.