Panda Express' Beijing Beef Copycat Recipe - Food.com (2024)

FAQs

What is in the Beijing beef at Panda Express? ›

Crispy beef, bell peppers and onions in a sweet-tangy sauce.

Slice steak against the grain and marinate with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge. Cut pepper and onions into 2” pieces. Chop 2 cloves of garlic and set aside. Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.

Beijing beef is lightly coated in egg and cornstarch for a crispier texture, while Mongolian beef is tender when cooked. Mongolian beef is typically milder in flavor, but in some recipes you'll find dried chili peppers which add to the heat level.

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!

This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavor you wish to achieve), then refrigerated for about an hour before cooking.

Usually we'll try to marinate the chicken with some soy sauce, cooking wine, salt, white pepper powder for flavor, starch to lock the water in the meat, egg white to make it taste tender. And don't forget ginger, the enzyme in ginger can make the meat taster tender too.

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar. "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

Popular Chinese Dishes. General Tso Chicken – According to Grubhub, this sweet fried chicken dish is the most popular Chinese food in America. It's also unhealthy, considering that it is deep-fried and the recipe demands tons of sugar.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is the most eaten meat in China? ›

Pork dominates China's meat market. In 2022, it took up more than 50 percent of the domestic meat consumption. China is by far the world's largest pork producer, consumer, and importer.

China banned imports of U.S. beef in late 2003 after a dairy cow with bovine spongiform encephalopathy (BSE) was found in the U.S. herd. BSE is a fatal neurological disease of cattle.

Turns out the idea was a hit, Panda Express Beijing Beef is a totally popular pick. The breading keeps a crunch to the outside even though it is covered in the sweet, spicy, sticky sauce and the red bell peppers and onions provide a soft, deliciously sweet counterpart to the spicy beef.

Less tantalizing is the nutrition content of Beijing Beef, making it a dish to avoid at Panda Express. A 5.6-ounce serving contains 470 calories. Not terrible, but more than half of those (240) are from fat (via Panda Express).

Heads Up! The Beijing Beef at Panda Express does contain milk.

What does Beijing Beef taste like? Strips of tender beef are quickly cooked and tossed with sauteed peppers, onions, and a sweet/umami-licious sticky sauce. The combination has just the right bit of sweetness with also a hint of spicy flavor from the crushed red pepper.