Beijing Beef
User Reviews
5.0
54 reviews
Excellent
Beijing Beef
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Inspired by the well-known Panda Express favorite, this tasty take on Beijing Beef is sure to tickle your taste buds! Made with tender strips of steak that are stir-fried until crispy, onion, and bell peppers all tossed together in a tangy sweet and sour, this popular Chinese American dish is amazing!
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Ingredients
Stir Fry
- 2 large egg whites
- 1 cup cornstarch
- vegetable oil for frying beef
- 2 tablespoons peanut oil
- 3 cloves garlic minced
- 1 medium onion cut into 1 inch pieces
- 1 large bell pepper cut into 1 inch pieces
- 1 red chili pepper thinly sliced
Beef Marinade
- 12 ounces beef steak such as ribeye, sirloin or flank, cut into thin strips, against the grain
- 2 tablespoons soy sauce low sodium
- ¼ teaspoon white pepper
- ½ teaspoon baking soda
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- ½ teaspoon Chinese five spice
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons hoisin sauce or Oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce low sodium
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Instructions
- In a small bowl combine all the beef marinades ingredients together. Cover with plastic wrap and refrigerate for 15 minutes.
- In another small bowl, combine all the sweet and sour sauce together.
- Add the egg whites to the beef mixture and mix it well. Add the cornstarch to a large shallow dish then dredge the beef strips through the cornstarch, making sure they're fully coated.
- Heat about 1 inch of vegetable oil in a large wok over medium-high heat until it reaches 350°F. Add the beef to the wok and cook for 2 to 3 minutes, until crispy and brown. Transfer the beef to a plate lined with paper towels.
- Drain the oil and add the 2 tablespoons of peanut oil to the wok and heat over medium heat. Add the garlic and stir fry for 30 seconds until aromatic. Add the onion and bell pepper to the wok and cook for another 1 to 2 minutes.
- Pour in the sweet and sour sauce, stir and cook until the sauce thickens. Add the fried beef and chilies to the wok, toss well so the beef is fully covered in sauce.
- Transfer to a serving plate and serve immediately with rice or noodles.
Equipments used:
Notes
- If you don’t own a wok you can make this dish in a large nonstick skillet. Just make sure that the surface of the pan is big enough to comfortably stir fry all the ingredients.
- You need to stir-fry the beef in batches if your wok is too small. The beef needs enough space to cook evenly and get crispy.
- Ideally, you want to fry the crispy beef at 350°F (177°C). You can use a digital cooking thermometer to keep an eye on the temperature of the hot oil.
- Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days.
- No wok needed. If you don’t own a wok you can make this dish in a large nonstick skillet. Just make sure that the surface of the pan is big enough to comfortably stir fry all the ingredients.
- Cook the beef in batches. You need to stir-fry the beef in batches if your wok is too small. The beef needs enough space to cook evenly and get crispy.
- Keep an eye on the heat. Ideally, you want to fry the crispy beef at 350°F (177°C). You can use a digital cooking thermometer to keep an eye on the temperature of the hot oil.
- Leftover Beijing beef will keep in the fridge in an airtight container for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
544kcal
(27%)
Carbohydrates
66g
(22%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Cholesterol
52mg
(17%)
Sodium
1140mg
(48%)
Potassium
622mg
(18%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
1570IU
(31%)
Vitamin C
73mg
(81%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1140mg | 48% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 73mg | 81% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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