1/2 Photos of Beijing Beef
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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- 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)
- 8 tablespoons water
- 4 tablespoons sugar
- 3/4 cup hoisin sauce (a double batch Hoisin Sauce Recipe OR 1/2 sweet&sour sauce and 1/2 hoisin sauce to = 3/4 cup)
- 2 tablespoons ponzu sauce, with citrus
- 4 tablespoons white vinegar
- 2 teaspoons chili paste sambal oelek (can sub sriracha)
- 4 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1 large garlic, minced
- 1/2 teaspoon minced fresh ginger
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 medium white onion, sliced
- sesame seeds, lightly toasted
- 1In 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.
- 2In 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.).
- 3Drain 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.).
- 4Heat 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.).
- 5Heat 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.).
- 6Pour 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.
- 7Sprinkle on top toasted sesame seeds.
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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: