This Beijing beef with bell peppers and onions is tossed in a tangy, savory, spicy stir-fry sauce. I’ll present you how you can make this Panda Categorical copycat with straightforward components from your individual pantry!
Serve this straightforward beef stir-fry with fried rice or peanut noodles for a selfmade meal that’s even higher than takeout.
In case you’ve adopted the weblog for some time, you’ll know that I’m semi-obsessed with recreating my favourite takeout meals. Recipes like this copycat Kung Pao beef and Hunan beef are on common dinner rotation, and this Beijing beef recipe is my selfmade model of the Panda Categorical stir-fry. With crispy fried beef, bell peppers, and onions in a candy, tangy, savory sauce, I believe it’s fairly darn near the unique.
We ate this Beijing beef with jasmine rice and steamed broccoli the opposite evening, and it was *chef’s kiss*.
About This Panda Categorical Beijing Beef Copycat
- Approachable. I simplified the components with what I had within the pantry. Components like oyster sauce are optionally available, however you may at all times use them in additional stir-fry recipes.
- Straightforward to make at house. Anybody with a range and a skillet could make this saucy Beijing beef in 45 minutes or much less.
- Adaptable. The most effective half about making takeout at house is the pliability! Adapt the spice stage and veggies to your liking.
Recipe Components
- Flank Steak – My favourite beef for stir-frying is flank steak, however you possibly can use quick-cooking skirt steak or sirloin lower into skinny ¼-inch strips.
- Soy Sauce – Low sodium soy sauce or common. Tamari is a high-quality, gluten-free various.
- Egg Whites – Simply the whites, flippantly crushed.
- Cornstarch – I add cornstarch to the meat marinade and reserve further cornstarch to “velvet” the meat earlier than cooking.
- Oil – Select a impartial oil with a excessive smoke level for frying, comparable to canola, vegetable, peanut, or avocado oil.
- Bell Peppers and Onions – These are the unique veggies within the Panda Categorical Beijing beef, however you may adapt this selfmade recipe with recent or frozen stir-fry greens. Broccoli florets, julienne carrots, snap peas, and so on., are all nice decisions. If frozen, thaw them absolutely.
- Garlic – Freshly minced. Substitute 1 tablespoon of jarred garlic for every clove.
Beijing Beef Stir-Fry Sauce
- Hen Inventory – I take advantage of low-sodium rooster broth. Beef inventory may have a deeper taste.
- Soy Sauce – Whichever soy sauce you used within the stir-fry will work within the sauce.
- Ketchup – I swear by ketchup as a simple shortcut to sweet-tangy taste in stir-fry sauces.
- Hoisin Sauce – That is primarily Chinese language barbecue sauce. You’ll discover it within the condiment aisle or worldwide meals aisle in most main grocery shops. Any sort of barbecue sauce works, however I extremely suggest hoisin as a primary selection.
- Candy Chili Sauce – Select your favourite relying in your most popular spice stage.
- Oyster Sauce – One other bottle to select up from the Asian condiment aisle. If oyster sauce isn’t out there, you may substitute further soy sauce or hoisin. I’d recommend adjusting to style.
- Brown Sugar – Or white sugar, although it gained’t have the identical depth of taste.
- White Vinegar – You may additionally use rice vinegar or white wine vinegar.
Cornstarch in Stir-Frying
Cornstarch is a key ingredient in stir-frying, and never just for thickening the sauce. Velveting is a Chinese language cooking method that coats the meat in cornstarch earlier than frying. That is the key to that super-tender, juicy meat with crispy edges that you just get in Chinese language eating places. Don’t skip the cornstarch!
Suggestions for the Finest Beef Stir-Fry
- Slice the steak towards the grain. The grain is the strains you may see operating by means of a chunk of meat. These are muscle fibers, and slicing throughout them (quite than with them) severs the strains, for beef that’s tender and never chewy.
- Thicken the sauce. In case you discover that the sauce is a little bit runny, you may add a cornstarch slurry to assist thicken it. Whisk collectively equal components cornstarch and water. Then, add the slurry to the sauce and simmer till it thickens.
- Use low-sodium rooster inventory. Soy sauce is salty sufficient, and an excessive amount of salt can be overkill.
What to Serve With Beijing Beef
Continuously Requested Questions
Beijing beef is crispy, tangy, and spicier than Mongolian beef, which is sweeter and savory. Give my Mongolian beef recipe a strive in the event you’d want a milder dish.
The unique recipe is spicy due to chili flakes. Nonetheless, this model tames the warmth barely with candy chili sauce as an alternative. You’ll be able to adapt the warmth to style by including further chili or a warmer chili sauce.
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Marinate the meat. Utilizing a whisk, beat the soy sauce, egg whites, and 1 tablespoon cornstarch in a big bowl. Season to style with salt and pepper. Add the sliced steak, cowl with plastic wrap, and refrigerate for half-hour to marinate.
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Make the sauce. Mix all of the sauce components in a bowl. Put aside.
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Velvet the meat. Take away the meat from the marinade. Discard the marinade. Coat the meat slices with the ¼ cup of cornstarch. You are able to do this in two batches.
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Prepare dinner the meat. Warmth the cooking oil in a big skillet or wok to 350˚F. As soon as heated, add the meat and prepare dinner for 3-4 minutes or till performed. Take away the meat slices with a slotted spoon and transfer them to a paper-lined plate to empty. Attempt to not crowd the pan and prepare dinner the meat in two batches.
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Prepare dinner the veggies. Take away a lot of the oil out of your skillet or wok, leaving about 2 tablespoons. Add the bell pepper and prepare dinner, stirring till crisp-tender, about 2 minutes. Stir within the garlic and prepare dinner for 15 seconds, or till aromatic. Take away the veggies from the skillet and switch them to the plate with the meat.
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Thicken the sauce. Add the sauce to the identical skillet or wok. Prepare dinner for 3 to five minutes or till it thickens.
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Put all of it collectively. Stir the meat and veggies again into the pan with the sauce and toss to mix.
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Serve. Serve heat, garnished with sesame seeds and spring onions.
- Slice the steak towards the grain for tender meat.
- If wanted, you may thicken the sauce with some cornstarch slurry.
- In case you do not need oyster sauce, you need to use extra hoisin or soy sauce.
- Use low-sodium rooster inventory as a result of soy sauce is salty sufficient.
Energy: 359kcal | Carbohydrates: 42g | Protein: 30g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Ldl cholesterol: 69mg | Sodium: 1378mg | Potassium: 650mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1865IU | Vitamin C: 77mg | Calcium: 57mg | Iron: 3mg
Dietary information is an estimate and supplied as courtesy. Values might differ based on the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
Make Beijing Beef
- Marinate the meat. Begin by beating collectively soy sauce, egg whites, 1 tablespoon of cornstarch, and salt and pepper to style. Add the steak slices to the marinade and refrigerate for half-hour.
- Make the sauce. In the meantime, combine all of the sauce components in a brand new bowl.
- Velvet the meat. Discard the marinade, and dredge the meat slices flippantly in cornstarch to coat. You could want to do that in batches.
- Prepare dinner the meat. Subsequent, warmth the oil in a scorching skillet or wok. Goal for 350ºF (use a sweet thermometer when you have one). Then, fry the meat for 3-4 minutes, till it’s golden. Utilizing a slotted spoon or steel tongs, transfer the cooked beef to a paper towel-lined plate to empty.
- Prepare dinner the veggies. Drain a lot of the oil out of your skillet, leaving about 2 tablespoons behind to prepare dinner your veggies. Add the bell peppers and prepare dinner till they’re tender-crisp. Stir within the garlic, then switch the greens to the plate with the meat.
- Warmth the sauce. Pour the ready sauce into the identical skillet. Simmer for 3 to five minutes, simply till it thickens.
- Put all of it collectively. Lastly, return the meat and veggies to the skillet with the sauce, and toss to coat. Serve this Beijing beef heat, topped with sesame seeds and a sprinkle of spring onions in the event you’d like. Take pleasure in!
Storing and Reheating Leftovers
- Refrigerate. Retailer leftover Beijing beef in an hermetic container for as much as 4 days within the fridge.
- Reheat. Heat the meat and sauce on the stovetop or within the microwave. If wanted, add a splash of water or broth to assist loosen up the sauce if it’s turn out to be dry from storage.
