Better Than Panda Express Beijing Beef Recipe!
You won’t believe me until you try this recipe.
My Beijing Beef has identical texture and flavor as Panda Express BUT BETTER! It’s much fresher and flavorful! Omg, I knew I liked Beijing beef, but now I’m in LOVE! 😍
Crispy beef tossed in sweet & tangy red sauce with sweet onion & red bell. Ah, heaven!
The best part?
It’s not “Deep Frying”!
I tried to create this recipe much easier to approach at home, without a substantial traditional wok or using so much oil for deep frying.
The key for this recipe is cast iron wok/pan. You can also use any pan (non-stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but dust off and bring it out if you have one!
We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil since it’s just a little bit.
It is fantastic with steamed or fried rice. I like to enjoy with side steamed or stir-fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out below!
Are we ready to start the recipe?! I’m already so hungry!
Let’s jump into it!
First, slice your beef thinly, about 1/8 inch, and bite-size. You don’t have to use expensive steak for this recipe because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuck, tri-tip, or flank steak.
Combine the sliced beef, 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry. If you don’t want to consume alcohol, omit), and a pinch of black pepper in a mixing bowl. Marinate while preparing other ingredients.
Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used a yellow onion.
You won’t believe how simple the sauce is. Combine 2 tbsp oyster sauce, 2 tbsp vinegar, 2 tbsp ketchup, 2 tbsp sugar, and 2 to 3 tsp sambal in a mixing bowl. This is the BOMB! Super simple and so delicious!! Set aside.
Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan-frying. More oil than pan frying but a whole lot less than deep-frying.
If you are using a wide skillet, less oil you will need.
If you are interested in my cast iron wok, click RIGHT HERE!
This cast iron pan is 3 layered seasoned with flaxseed oil so you don’t have to season them before use.
The best part of this cast iron pan is you can wash with soap!! Yes, I said it, you can wash this cast iron pan with soap!
This cast iron pan is 100% handmade in Korea! 🇰🇷
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My Coupon Code: SEONKYOUNG
Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurrying to cook & eat this Beijing beef, so I just dumped the starch and mixed it with my hand. 😜
Check if the oil is preheated to 350°F by sticking the end of a wooden chopstick or spoon into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
Now, carefully add beef into the frying oil one by one. Fry beef for 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worried about if this is becoming jerky. Lol, No worries, it won’t turn out to be jerky, though.
Remove beef from frying oil and place on a baking pan lined with a cooling rack. Do batches as needed. I did 3 batches.
Turn off heat. Remove most of the frying oil from the wok, leave 2 tbsp oil for stir-frying.
You can keep used oil for later use, for stir-frying, or make this recipe again!
Turn on heat to medium if you use cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion, and red bell pepper. Stir fry them for 1 minute, then pour sauce mixture. Let the sauce boil for 30 seconds, then add fried beef. Toss everything together, and it’s ready to serve!
- 1 lb beef (chuck or try tip), sliced 1/8” thin bite sizes
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- pinch of black pepper
- 2 tbsp oyster sauce
- 2 tbsp vinegar
- 2 tbsp ketchup
- 2 tbsp sugar
- 2 to 3 tsp sambal
For Frying & Stir Frying
- 1/2 cup potato starch or corn starch
- 1/2 to 2/3 cup frying oil
- 5 to 7 cloves garlic, chopped
- 1/4 onion, diced
- 1/4 red bell pepper, diced
- Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
- Combine all ingredients for sauce in a mixing bowl and set aside.
- Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
- Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
- Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!