Panda Express Beijing Beef
If you’ve ever craved the delicious flavors of Panda Express’s Beijing Beef, you’re not alone. This dish is iconic for its tender beef, vibrant vegetables, and a sweet and spicy sauce that brings everything together. The good news is that you can recreate this quick and satisfying meal right in your own kitchen! With just a few key ingredients and a bit of time, you’ll be serving up a plate of Beijing Beef that rivals your favorite takeout.
Why It Deserves a Spot
Panda Express Beijing Beef deserves a spot on your dinner table for many reasons. First and foremost, it’s a perfect balance of savory and sweet, making it appealing to just about everyone. The tender flank steak coated in a crispy cornstarch batter delivers a satisfying crunch, while the colorful veggies add freshness and nutrition. Plus, it’s a one-pan wonder that makes for easy cleanup. This dish is not only quick to prepare, but it also delivers big on flavor, making it ideal for busy weeknights or casual gatherings with friends and family.
Ingredient Rundown
To make your own version of Panda Express Beijing Beef, here’s what you’ll need:
- 1 pound flank steak: This cut of meat is perfect for stir-frying due to its tenderness and ability to absorb flavors.
- 3 tablespoons cornstarch: For coating the beef, giving it that crispy, crunchy texture when fried.
- 1 cup canola oil: Used for frying; it has a high smoke point and neutral flavor.
- 4 cloves garlic, minced: Adds aromatic depth to the dish.
- 1 teaspoon fresh grated ginger: Provides a warm, spicy kick that complements the beef.
- 1 yellow onion, sliced: Adds sweetness and texture to the mix.
- 1 red bell pepper, cut into 1″: For a pop of color and sweetness.
- 1/4 cup cornstarch, divided: Used for both coating the beef and thickening the sauce.
- 1/4 teaspoon salt: Enhances the overall flavor of the dish.
- 1/2 cup water: Helps to create the sauce.
- 1/4 cup brown sugar: Adds sweetness that balances the savory elements.
- 2 tablespoons ketchup: A key ingredient that contributes to the sauce’s tangy flavor.
- 6 tablespoons hoisin sauce: This sweet and savory sauce is a cornerstone of Asian cuisine.
- 2 tablespoons low sodium soy sauce: For seasoning and umami flavor.
- 1 tablespoon oyster sauce: Enhances the savory notes of the dish.
- 2 tablespoons sweet chili sauce: Adds sweetness and a hint of heat.
- 1 teaspoon crushed red pepper flakes: For an extra kick of spice.
- 2 tablespoons rice vinegar: Balances the sweet and savory flavors with acidity.
Setup & Equipment
Before you start cooking, here’s a quick list of equipment you’ll need:
- Large frying pan or wok: Ideal for stir-frying the beef and vegetables.
- Spatula or tongs: For flipping and stirring the ingredients as they cook.
- Mixing bowls: For preparing the beef coating and sauce.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Knife and cutting board: For slicing the steak and vegetables.
Panda Express Beijing Beef: From Prep to Plate
Now, let’s get into the cooking process:
Step 1: Prepare the Beef
Start by slicing the flank steak against the grain into thin strips, about 1/4 inch thick. This will ensure the beef remains tender after cooking.
Step 2: Coat the Beef
In a mixing bowl, combine the sliced beef with 3 tablespoons of cornstarch and 1/4 teaspoon of salt. Toss until the beef is evenly coated. This coating will give the beef a crispy texture when fried.
Step 3: Heat the Oil
In a large frying pan or wok, heat 1 cup of canola oil over medium-high heat. You want the oil hot enough that a drop of water sizzles when it hits the surface.
Step 4: Fry the Beef
Once the oil is hot, carefully add the coated beef strips in small batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes until golden brown and crispy. Remove the beef and place it on a paper towel-lined plate to drain excess oil.
Step 5: Stir-Fry the Vegetables
In the same pan, add the minced garlic, grated ginger, sliced yellow onion, and red bell pepper. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp and fragrant.
Step 6: Make the Sauce
In a mixing bowl, whisk together the remaining 1/4 cup of cornstarch, 1/2 cup of water, 1/4 cup of brown sugar, 2 tablespoons of ketchup, 6 tablespoons of hoisin sauce, 2 tablespoons of low sodium soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sweet chili sauce, crushed red pepper flakes, and rice vinegar. Pour this sauce over the stir-fried vegetables in the pan.
Step 7: Combine and Serve
Stir the sauce and vegetables together, allowing the sauce to thicken for about 2 minutes. Finally, add the crispy beef back to the pan, tossing to coat everything evenly in the sauce. Serve hot over rice or noodles for a complete meal.
Spring to Winter: Ideas
This dish is versatile and can be adapted for different seasons:
- Spring: Serve with a side of steamed asparagus or snap peas for a fresh crunch.
- Summer: Pair with a refreshing cucumber salad to balance the flavors.
- Fall: Incorporate seasonal vegetables like butternut squash for a hearty twist.
- Winter: Serve with a warm bowl of jasmine rice and a sprinkle of sesame seeds on top.
Slip-Ups to Skip
To ensure your Panda Express Beijing Beef turns out perfectly, keep these common pitfalls in mind:
- Don’t overcrowd the pan when frying the beef, as it will lower the oil temperature and result in soggy meat.
- Be careful not to overcook the vegetables; they should be tender but still bright and crisp.
- Make sure to whisk the sauce ingredients thoroughly to avoid lumps from the cornstarch.
- Adjust the spice level according to your preference; you can reduce the red pepper flakes if you prefer a milder dish.
Storing Tips & Timelines
If you have leftovers or want to make this dish in advance, here are some storage tips:
Panda Express Beijing Beef can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You can also freeze the cooked dish for up to a month. To reheat from frozen, thaw overnight in the refrigerator and then warm in the skillet.
Common Questions
Can I use a different cut of meat?
Yes! While flank steak is ideal for its tenderness, you can use sirloin or even chicken if you prefer. Just adjust the cooking time accordingly.
Is there a vegetarian version of Beijing Beef?
Absolutely! You can substitute the beef with tofu or seitan, and follow the same cooking instructions. Just make sure to press the tofu to remove excess moisture before coating it in cornstarch.
What can I serve with Beijing Beef?
This dish pairs perfectly with steamed rice, fried rice, or even noodles. You can also serve it alongside a fresh salad or spring rolls for a complete meal.
How can I make it gluten-free?
To make a gluten-free version of Panda Express Beijing Beef, substitute the soy sauce with a gluten-free soy sauce or tamari. Ensure that all sauces used are gluten-free as well.
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The Last Word
Creating your own version of Panda Express Beijing Beef at home is not only rewarding but also allows you to tailor the flavors to your liking. With this detailed recipe, you can impress your family and friends with a dish that captures the essence of your favorite takeout. So, gather your ingredients, roll up your sleeves, and let the sizzle of the skillet guide you to a delicious homemade meal. Enjoy every bite of this flavorful adventure!
Panda Express Beijing Beef
Ingredients
Equipment
Method
- Start by slicing the flank steak against the grain into thin strips, about 1/4 inch thick.
- In a mixing bowl, combine the sliced beef with 3 tablespoons of cornstarch and 1/4 teaspoon of salt. Toss until the beef is evenly coated.
- In a large frying pan or wok, heat 1 cup of canola oil over medium-high heat.
- Once the oil is hot, carefully add the coated beef strips in small batches. Fry for about 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
- In the same pan, add the minced garlic, grated ginger, sliced yellow onion, and red bell pepper. Stir-fry for about 3-4 minutes.
- In a mixing bowl, whisk together the remaining 1/4 cup of cornstarch, 1/2 cup of water, brown sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and rice vinegar. Pour this sauce over the stir-fried vegetables in the pan.
- Stir the sauce and vegetables together, allowing the sauce to thicken for about 2 minutes. Finally, add the crispy beef back to the pan.
- Serve hot over rice or noodles for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to a month; reheat after thawing.
- Adjust spice levels by modifying the amount of red pepper flakes.
