Easy Panda Express Beijing Beef Recipe on a Budget

You know the feeling you get when you walk into Panda Express and they are putting out fresh Beijing Beef! You can smell it's intoxicating aroma and hear the sizzle. You might even start salivating. Then, everyone ahead of you in line orders Beijing Beef. Now you have to either go without, wait for another fill-up, or save your money and make it at home! You know I'm all about delivering you the most tantalizing dishes without breaking the bank. Today, I've got some good news, Easy Panda Express Beijing Beef Recipe on a Budget.

Yes, you read that right! We're exploring the world of Copycat Panda Express recipes. By the end of this post, you could be eating a plate of delicious Beijing Beef that rivals the real thing.

WHY YOU'LL LOVE MAKING BEIJING BEEF AT HOME

Before we get going, let me tell you why this dish will be a game changer.

• Who doesn't love a good stir fry? The combination of red bell pepper, crispy beef strips, and a tangy sauce creates a rich, flavorful experience.
• Even better? It’s remarkably budget-friendly for such a gourmet dish.
• The spicy sauce with a hint of sour sauce will remind you of the authentic Panda Express menu - especially their orange chicken and Kung Pao chicken.

INGREDIENTS

Exact quantities and measurements can be found in the recipe card.

INGREDIENT NOTES

The "what" and "why" of the ingredients. If you regularly cook Asian food you probably have most of these on hand. If you don't, and you have an Asian market nearby that is the best place to find everything you need at the best price. The grocery store should have everything as well, just a bit higher priced.

• Thin strips of beef: Opt for cuts like flank steak, skirt steak, or sirloin. These cuts are tender yet hold up well in a stir fry. Ensure you slice against the grain for the most tender bite.
• Egg Whites: Egg whites provide a light coating for the beef, making it easier for the cornstarch to adhere. This combination results in those crispy beef strips we crave. Use fresh egg whites or jarred.
• Cornstarch: This is the secret to achieving that crispy exterior on the beef strips. Additionally, it can help thicken the sauce, lending a luxurious texture.
• Hoisin Sauce: A sweet, tangy, and salty sauce that's a staple in many Chinese dishes. It's thick and fragrant and serves as the base for our Beijing beef sauce.
• Oyster Sauce: It offers a deep, savory umami flavor. While it’s made from oyster extracts, its taste isn't overwhelmingly “fishy”, but rather it adds a rich depth to sauces.
• Sweet Chili Sauce: This adds a hint of sweetness and a touch of spice. It brings a vibrant kick to the dish, making it more dynamic in flavor.
• Low Sodium Soy Sauce: A salty, fermented sauce that brings depth to the dish. Using low sodium allows us to better control the saltiness, especially since other sauces also contribute salt.
• Red Pepper Flakes: This is where the heat comes in. Adjust to your liking. A little goes a long way, so if you prefer a milder dish, use sparingly.
• Brown Sugar: Adds a touch of sweetness to balance the savory and spicy elements. It also contributes to the glossy look of the sauce.
• Bean Paste: A fermented condiment, bean paste is thick and salty with a deep umami flavor. It’s a cornerstone in many Asian dishes, lending a unique depth to the sauce. This is an optional ingredient.
• Red Bell Pepper, Green Bell Pepper & Yellow Onion: These fresh vegetables not only add crunch and color, but also a natural sweetness to the stir fry. They contrast beautifully with the rich sauce and crispy beef.
• Sesame Seeds & Green Onions: Perfect for garnish. Sesame seeds add a slight nutty flavor, while green onions bring a fresh, sharp bite to finish off the dish.

MARY'S TWO CENTS

Mongolian beef, orange chicken, and now our beloved Beijing beef - all have a special place in our hearts (and bellies). This Beijing beef, with its sweet and spicy sauce, rivals any dish on the Panda Express menu. However, it falls under the "splurge" category when paired with brown rice. The reason for being pricey is the cost of flank steak or skirt steak. If you opt for using sirloin, you can often find it at a very affordable price which would make this dish frugal!

SUBSTITUTIONS

• Beef: If you prefer a different protein, chicken or shrimp are excellent alternatives. Tofu can be a vegetarian option; just ensure you press and marinate it well to infuse flavors.
• Egg Whites: For a vegan version, a light cornstarch slurry (cornstarch mixed with water) can replace the egg whites for the coating.
• Hoisin Sauce: If unavailable, you can blend together soy sauce, peanut butter, honey, and a touch of vinegar as an alternative.
• Oyster Sauce: A mix of soy sauce and Hoisin can serve as a makeshift substitute. There are also vegetarian oyster sauces made from mushrooms available in stores.
• Sweet Chili Sauce: You can mix together hot sauce and a bit of honey or maple syrup to replicate the sweet-spicy profile.
• Low Sodium Soy Sauce: Regular soy sauce can work; just be mindful of the salt content in your dish. Tamari is a gluten-free alternative.
• Bean Paste: Miso paste can be a suitable alternative, although it has a different flavor profile.

VARIATIONS

1. Veggie-Loaded: Incorporate more vegetables like baby corn, snap peas, carrots, and mushrooms for a wholesome meal.
2. Sweet and Sour Beijing Beef: Mix in some pineapple chunks and a splash of vinegar to the sauce for a sweet and sour twist.
3. Nutty Boost: Toss in some roasted cashews or peanuts right before serving for added crunch and flavor.
4. Orange-infused: Add some orange zest and a splash of orange juice to the sauce for a citrusy kick, reminiscent of the popular orange chicken.
5. Grilled Beijing Beef: Instead of stir frying, grill the marinated beef strips for a smoky flavor and serve with the sauce on the side.
6. Noodle Delight: Serve the Beijing beef over cooked noodles like lo mein or rice noodles for a filling meal.

EQUIPMENT

• Wok or large non-stick skillet - I always use a carbon steel, well-seasoned wok with a wok spatula for stir-frying. You can use what you have. If you plan to do a lot of Asian cooking they are well worth the investment.
• Small Bowl
• Wok Spatula or Regular spatula
• Sharp serrated knife

STEP-BY-STEP INSTRUCTIONS

STEP 1: Start by cutting your beef into thin strips. Freeze the meat for 30 minutes before slicing to make it easier to get thin strips.

STEP 2: Mix the egg whites cornstarch until smooth. Dip your beef strips in, coating well. Lay them out on paper towels. See alternative.

STEP 3: Alternative to Step 2 (Lazy) Pour the egg white/cornstarch mixture over the strips and mix to coat the beef strips well.

STEP 4: Heat up some oil over medium-high heat. Once it's hot, add your beef strips.

STEP 5: Fry until they're a crispy golden brown. Remove and set on paper towels to remove excess oil.

STEP 6: In a separate bowl, combine all your sauce ingredients. Stir it all together. Set aside.

STEP 7: Using the same pan, reduce to medium heat. Toss in your red bell peppers and yellow onion.

STEP 8: Once they've softened a tad, pour in that Beijing sauce. Stir it up until everything’s well-coated.

STEP 9: Add in your fried beef. Give it another good stir, ensuring those crispy beef strips are drenched in the tangy sauce.

STEP 10: When the meat is heated through, move your Beijing beef to a serving dish.

Garnish with sesame seeds and green onions. Serve it with white rice or brown rice. Whatever floats your boat!

STORAGE TIPS

If you’ve got leftovers (but I doubt you will), store them in an airtight container. They'll be perfect for a quick meal the next day.

PRO TIPS FOR MAKING BEIJING BEEF AT HOME

Cutting the Beef: Always slice your beef against the grain. This ensures tender pieces that aren’t chewy. Freezing the beef for about 20-30 minutes beforehand can make slicing easier. Make sure your knife is sharp and be careful!

FINAL THOUGHTS

So there you have it. Your very own Beijing Beef right at home. No need to wait in line or guess what goes into it. It's fresh, scrumptious, and, as always, oh that's good!