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    You are in: Home / Recipes / Beijing Beef Recipe
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    Beijing Beef

    Beijing Beef. Photo by gailanng

    1/2 Photos of Beijing Beef

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    gailanng's Note:

    I have a kid that loves Panda Express Beijing Beef. This is my best stab at it. Naturally, she thinks mom's is better. What I've learned: sherry may be used in place of the ponzu, but ponzu with citrus is IT. Also, I used a double batch of Hoisin Sauce Recipe and it is the perfect amount for the hoisin sauce. I found when making the hoisin, it's best to use a black bean sauce and honey combination. Another thing, cut the strips very thin; they fry crisper. Should you like it less sweet, cut back on the sugar, Panda's is pretty sweet. Let me disclose that I am NOT claiming this as an exact replica, but still very good. 9/13/11 Upadate: I retried the recipe for the 10th time. Quite possibly for a better match of the Panda Express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. I added that to the ingredients so as not to forget.

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    Units: US | Metric


    • 1/2-3/4 lb sirloin steak, sliced into thin strips against the grain and on the diagonal (can sub flank steak and partially freezing makes for easy slicing)
    • 1/2 cup cornstarch
    • oil (for frying)






    1. 1
      In a bowl , whisk together all marinade ingredients. Place marinade in a small sealable plastic bag, adding beef slices. Seal and massage to coat; marinate for 15 minutes.
    2. 2
      In the meantime, in a small bowl mix all the sauce ingredients together, whisking to completely combine; set aside. (I place the ingredients in a sealable container and shake.).
    3. 3
      Drain marinade from beef. Coat the beef slices with cornstarch. (I place each coated slice on a piece of wax paper lightly dusted with corn starch so as not to stick.).
    4. 4
      Heat oil over medium-high heat until very hot. Shake off any excess cornstarch from the beef slices and fry in batches until golden brown. Drain on paper towels; set aside. (Note: The beef may be fried in a wok, after which drain and wipe clean with paper toweling.).
    5. 5
      Heat wok over medium-high heat. Add 1 tablespoons oil and heat to almost smoking. Add minced garlic and ginger and stir-fry for 10 seconds. Add bell peppers and onion; stir fry for 2 minutes. (Note: to keep the vegetables crisper, set vegetables aside and cook the sauce separate.).
    6. 6
      Pour sauce mixture into the wok over the vegetables and heat until boiling and sauce thickens. Remove from heat then add beef to vegetables and coat with the sauce.
    7. 7
      Sprinkle on top toasted sesame seeds.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on September 30, 2011


      This was excellent. I did use pork as I already had some sliced in the freezer. My family raved about this recipe. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beijing Beef

    Serving Size: 1 (359 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 832.1
    Calories from Fat 243
    Total Fat 27.1 g
    Saturated Fat 8.0 g
    Cholesterol 180.9 mg
    Sodium 2238.5 mg
    Total Carbohydrate 113.5 g
    Dietary Fiber 5.4 g
    Sugars 56.3 g
    Protein 30.8 g

    The following items or measurements are not included:

    ponzu sauce

    sambal oelek

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