Best 4 Panda Express Beijing Beef Copycat Recipes
**Panda Express Beijing Beef Copycat: A Culinary Journey to Chinese-American Fusion**
Indulge in the tantalizing flavors of Panda Express Beijing Beef, meticulously recreated in this comprehensive guide. This delectable dish seamlessly blends the essence of Chinese culinary traditions with the convenience of American fast food, resulting in a symphony of sweet, savory, and slightly spicy sensations.
Within this article, you'll find two exceptional recipes, carefully crafted to replicate the authentic Panda Express Beijing Beef experience in the comfort of your own kitchen. The first recipe, "Panda Express Beijing Beef Copycat," takes you on a step-by-step journey, ensuring you achieve the perfect balance of flavors and textures.
The second recipe, "Panda Express Beijing Beef Sauce Copycat," is a culinary treasure in its own right. This versatile sauce is the heart and soul of the dish, capturing the essence of Panda Express Beijing Beef. It's perfect for marinating, stir-frying, or even as a dipping sauce for your favorite appetizers.
Whether you're a seasoned home chef or just starting your culinary adventures, these recipes guarantee a delicious and satisfying meal that will transport your taste buds to the bustling streets of Beijing. So, grab your apron, gather your ingredients, and let's embark on this delightful culinary adventure together!
PANDA EXPRESS BEIJING BEEF
This easy to make Panda Express Beijing Beef copycat recipe is just what you need to enjoy the popular sweet and tangy beef entree at home! Strips of flank steak are wok fried until wonderfully crispy, then the peppers and onion are stir fried with garlic and tossed in the Beijing sauce! The sweet and sour flavor of the sauce is also perfect for dipping, or making Beijing chicken!
Provided by Angela
Categories Beef Dishes Copycat Recipes Dinner Recipes Entrees Main Dish
Time 55m
Number Of Ingredients 19
Steps:
- In a medium size mixing bowl, combine the marinade ingredients (beaten egg, salt, water, cornstarch). Add the sliced beef and mix until smooth. Cover with cling film and refrigerate to marinate for at least 30 minutes to an hour.
- In a small bowl, combine the Beijing Beef sauce ingredients (water, soy sauce, apple cider vinegar, crushed red pepper flakes, sugar, hoisin sauce, ketchup, oyster sauce, sweet chili sauce). Mix Beijing sauce until smooth, then set aside.
- Heat your wok, large skillet or frying pan with oil at medium high heat. Place 6 tablespoons of cornstarch into a medium size bowl and coat marinated beef with cornstarch. Discard the remaining marinade.
- Transfer the coated beef to the heated wok and fry beef until golden brown and crispy, about 2-3 minutes. Use tongs to turn the beef as needed, to brown all sides of the cut pieces.
- Remove the cooked beef from the wok and transfer to a paper towel lined plate. Remove any debris in the cooking oil and increase the temperature to cook on high heat.
- Stir fry the sliced peppers and onions until they reach your desired level of tenderness, about 2-3 minutes. Add garlic and cook for 30 seconds, or until fragrant.
- Transfer the cooked peppers and onions to the plate that the beef is set aside on.
- Add the Beijing sauce to the wok, cooking on high until it comes to a boil and thickens. This should take between 3-5 minutes.
- Once the sauce has thickened, return the beef and vegetables. Stir until well coated with the Beijing sauce and the beef is heated through. Serve immediately.
Nutrition Facts : Calories 394 kcal, Carbohydrate 40 g, Protein 28 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 956 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
PANDA EXPRESS BEIJING BEEF COPYCAT
Panda Express Beijing Beef Copycat - the most delicious Beijing Beef that tastes exactly like Panda Express, but healthier and much better than takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 20
Steps:
- Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
- In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.
- Place cornstarch in a bag/bowl. Toss marinated beef in cornstarch, coat well and set aside in the refrigerator.
- Heat up enough oil over high heat. Coat beef slices with cornstarch again, making sure the beef slices are well coated. Shake off the excess cornstarch from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.
- In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.
- Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
- Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and absorbed the sauce. Dish out and serve with hot steamed rice.
Nutrition Facts : Calories 296 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 3 people, Sodium 1088 milligrams sodium, Sugar 16 grams sugar
PANDA EXPRESS BEIJING BEEF
Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Cut the flank steak against the grain into thin 1/4 inch slices.
- In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
- To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
- After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
- Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
- With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
- Fry the slices, in batches, until golden brown (2-3 minutes).
- Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
- Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
- Add the garlic in and continue to cook a few more seconds until fragrant.
- Remove the veggies and put them with the beef on a plate.
- Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
- Add the beef and vegetables into the sauce and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 395 kcal, Carbohydrate 40 g, Protein 28 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 1009 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
PANDA EXPRESS' BEIJING BEEF COPYCAT
My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.
Provided by ThatSouthernBelle
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
- While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
- When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
- Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
- Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Tips:
- For the best flavor, use high-quality flank steak or strip steak.
- Slice the steak thinly against the grain for more tender results.
- Marinate the steak for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Use a large skillet or wok to cook the steak in a single layer to prevent overcrowding.
- Cook the steak over high heat until just cooked through to preserve its tenderness.
- Add the sauce ingredients to the skillet and bring to a boil. Reduce heat and simmer for 1-2 minutes, or until the sauce has thickened.
- Garnish with green onions and sesame seeds before serving.
Conclusion:
This Panda Express Beijing Beef copycat recipe is a delicious and easy-to-make dish that is perfect for a quick and tasty meal. With its savory and slightly sweet sauce, tender beef, and crunchy vegetables, this dish is sure to be a hit with the whole family. So next time you're craving Chinese takeout, give this recipe a try and enjoy a delicious meal in the comfort of your own home.
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