Have you tried Beijing Beef ala Panda Express? This chinese food takeout star, is shining shimmering with a taste of tangy, sweet, mild spicy and with bit taste of toasted potato in the beef. It was perfect.
The potato starch made my kitchen really smell divine while Im frying the beef. Cook it today, its a sure hit to the family and dont forget to match it with your favorite Crab and Corn Soup on the side. Its a perfect match. Happy cooking!
Beijing Beef ala Panda Express
250g rib eye steak, (flank or sirloin cut against the grain into very thin, slices “3 wide)
1/2 cup olive oil
3 cloves garlic, minced
1 medium-sized yellow onion, wedged
1 red bell pepper, cut into wedges
1 cup potato starch, to dust beef for deep-frying
Salt, to taste
1 egg, beaten
1/2 teaspoon potato starch/cornstarch
A dash of ground white pepper
1/2 teaspoon salt
1/2 cup water (8tbsp)
2 teaspoons sugar
3 tablespoons ketchup
6 tablespoons Hoisin sauce
4 teaspoons light soy sauce
2 teaspoon oyster sauce
4 teaspoons sweet chili sauce
1 teaspoons dried chili peppers
1 tablespoon vinegar (I used red wine vinegar)
1. In a medium bowl, add and mix all marinade ingredients. Marinate the beef for 15 minutes.
2. For the Sauce: In a large bowl, combine all the Beijing Sauce ingredients in the list above. Then set it aside while preparing the beef.
3. Dust the Beef: Add potato starch in a container with cover. Toss marinated beef in potato starch, cover the container and shake it well until evenly coated. Set aside in the refrigerator.
4. In a pan, heat up enough oil over high heat. Do a second coat of potato starch for the beef slices. Coat it well and shake off the excess potatostarch from beef slices.
5. Fry the Beef: Prepare to deep-fry beef (by batches and don’t over crowd pan). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown then drain from oil.
6. Transfer to a serving plate lined with paper towels. Set aside.
7. In the same pan, remove excess oil left from frying beef, and leave just enough for sauteing. Saute onion and bell pepper, add in the garlic and saute for about 10 seconds.
8. Pour in your Beijing Sauce. Let it simmer until sauce becomes it thick.
9. Toss in the fried beef with the sauce. Stir until all the beef is covered in sauce. Cook it well for 1 minute or until the beef is completely soaked in the sauce. Making it crispy and soft in the bite. Once it turns really shiny. Turn off heat. Sprinkle with chopped spring onions on top.
10. Serve it hot and enjoy! Happy Cooking
Cooking Notes: potato starch works really well with the beef, it smelled oh so yummy while im actually frying it. However if poato starch is not available, you can use cornstarch instead.
Potato starch doesn’t easily burn, even if the beef is cooked the potato starch will still looks a bit white. So you need to do a little check if you want your beef crispy or kinda soft. I cooked half crispy and half soft.
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