What cut of beef is best for Beijing beef?

Flank steak is ideal because it cooks quickly and becomes tender when sliced against the grain. Skirt steak also works well.

Why is my Beijing beef not crispy?

Most likely the pan was overcrowded or the oil was not hot enough. Fry in batches and let the oil heat properly before adding the beef.

Can I make Beijing beef without frying?

You can sauté the beef in less oil, but it will not have that same crispy texture. The light fry is what gives it that restaurant-style finish.

Is Beijing beef spicy?

It is more sweet and tangy than spicy. If you want heat, add red pepper flakes or a little sriracha.

Beijing Beef Recipe

Name: Beijing Beef Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, cut into strips; 1 large egg; 3 tablespoons soy sauce; 5 tablespoons cornstarch, divided; 1/2 cup vegetable oil; 1 large red bell pepper, chopped into 1-inch pieces; 1/2 yellow onion, diced; 1/3 cup brown sugar; 1/4 cup rice vinegar; 1/4 cup tomato paste; 1/4 cup sweet chili sauce; 3 tablespoons soy sauce; 2 tablespoons hoisin sauce; 2 teaspoons onion powder; 2 teaspoons garlic powder

Description

This crispy Beijing beef recipe is a sweet and tangy Panda Express copycat made with golden fried flank steak, tender peppers and onions, and a glossy sticky sauce. It is a flavorful Chinese-American takeout favorite you can easily make at home.

Ingredients

Scale

1 pound flank steak, cut into strips
1 large egg
3 tablespoons soy sauce
5 tablespoons cornstarch, divided
1/2 cup vegetable oil
1 large red bell pepper, chopped into 1-inch pieces
1/2 yellow onion, diced
1/3 cup brown sugar
1/4 cup rice vinegar
1/4 cup tomato paste
1/4 cup sweet chili sauce
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons onion powder
2 teaspoons garlic powder

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Instructions

Slice flank steak against the grain into 1/4-inch thick strips.
In a bowl, whisk together egg, soy sauce, and 1 tablespoon cornstarch. Add beef and marinate for 30 minutes.
Place remaining cornstarch in a bowl and toss marinated beef until fully coated.
In another bowl, whisk together brown sugar, rice vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder to make the sauce.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Fry the beef in batches for 2 to 3 minutes until crispy and browned. Remove and set aside.
In the same pan, stir fry onion and red bell pepper for about 5 minutes until slightly softened.
Return the beef to the pan, pour in the sauce, and stir fry for 2 to 3 minutes until the sauce thickens and coats the beef.
Serve hot over rice and garnish with green onions if desired.

Notes

Slice the beef against the grain for the most tender texture. Fry in batches so the oil stays hot and the beef crisps properly. If you prefer a little heat, add red pepper flakes or a small splash of chili sauce to the stir fry.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 18 g
Sodium: 760 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 85 mg