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Copycat Panda Express Beijing Beef

Beijing Beef

Sue Lau
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 457 kcal

Equipment

  • 1 deep skillet or wok

Ingredients
  

Beijing Beef

  • 12 ounces Wagyu beef strips sirloin steak or stir-fry beef, cut into bite sized pieces
  • 1-1/2 cups chopped onion
  • 1 red bell pepper diced
  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine
  • 2 tablespoons beaten egg white
  • 1/4 cup corn starch
  • 1/2 cup peanut oil

Beijing Beef Cooking Sauce:

  • 1/4 cup Thai sweet chilli sauce Mae Ploy
  • 1 teaspoon ginger paste
  • 4 teaspoons ketchup
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 2 teaspoons Sriracha chili sauce
  • 8 teaspoons rice wine vinegar
  • 2 teaspoons Oyster sauce
  • 2 teaspoons corn starch

Instructions
 

  • Stir together the ingredients for the cooking sauce and set aside.
  • Whisk together the soy sauce, rice wine, and egg white, then stir in the cut beef.
  • Heat oil in a wok or deep skillet.
  • Heat the cooking oil then add the pieces of beef to the oil (and separate them from sticking), cooking until done, then drain.
  • Drain off any residual oil from the wok then add the onion and bell pepper, leaving about a tablespoon of oil in the pan.
  • Cook for a few minutes, until crisp-tender, then add the cooked beef to the vegetables along with the sauce and stir for a few minutes until thickened.
  • Serve with rice or noodles.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 457kcalCarbohydrates: 22gProtein: 21gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gCholesterol: 52mgSodium: 622mgPotassium: 435mgFiber: 1gSugar: 11gVitamin A: 1109IUVitamin C: 41mgCalcium: 37mgIron: 2mg
Keyword Copycat Recipes
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