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BETTER THAN TAKEOUT – Beijing Beef Recipe

Byamazingfoodstv


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Today, we are making Beijing beef. I have to be honest; this is an Americanized takeout dish, so it is not really from Beijing. However, as a variation of a Chinese sweet and sour dish, it is no doubt delicious, and I do have a few secrets to make it better than the Panda Express! This homemade Beijing beef has a perfect balance of sweet, savory, spicy, and sour taste. I have never met anybody that doesn’t like it so if you serve this on the table, your family will definitely request it again and again.

INGREDIENTS (Serves 2 people)
To marinade the chicken
300 grams of beef, sliced thinly
1/2 tsp of salt
Black pepper to taste
1 tsp of grated ginger
1 tbsp of grated garlic
1 medium size egg
2 tbsp of cornstarch
2 tbsp of freshly squeezed orange juice

For the sauce
2 tbsp of soy sauce (Amazon Link –
1 tbsp of oyster sauce (Amazon Link –
1 tbsp of Tianmian sauce (sweet flour paste) (Amazon Link –
1 tbsp of Chinese black vinegar (Amazon Link –
1/4 cup of brown sugar (Amazon Link –
1.5 tbsp of honey (Amazon Link –
1 tsp of dark soy sauce (Amazon Link –
2.5 tbsp of cornstarch
1 tbsp of red pepper flakes, optionally (Amazon Link –
1/3 cup of orange juice

Others:
1 cup of cornstarch to coat the beef
1 cup of oil to pan-fry the beef
1/2 of red bell pepper, cut into bite-size diamond shape
1/2 of sweet onion, cut into bite size pieces

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27 Comments

  5. Hi Mandy,
    I subscribed to your channel right away & I bought your wok with the dome lid & I'm getting all the sauces & condiments I think I'll need to make many of your dishes. I like your style of cooking. I'm learning so much from you and a few others
    I'm not a heavy hot sauce person yet, but I want to gradually turn up the heat in my meals. How much of the different hot seasonings should I stsrt with to slowly get used to the heat? I have szechuan peppers, gotchujang (sp?) Paste & 2 jars of chili crunch oil & one more on the way with lots of apices like star anise in the chili crunch.
    My husband likes hot foods & I enjoy mild to medium heat. Most of the recipes have too much heat for me at present, so I try guessing, but they smell so good I end up using a bit too much. Please Help 🤭 me❣ Thank you❣

  12. This recipe is delicious and far superior to anything I've ever tried at Panda Express. P.S., please make and sell your line of woks in a 9-inch size for us folks that don't have to feed a big family.

  16. For the sauce

     2 tbsp of soy sauce

     1 tbsp of oyster sauce

     1 tbsp of Tianmian sauce (sweet flour paste)

     1 tbsp of Chinese black vinegar

     1/4 cup of brown sugar

     1.5 tbsp of honey 

     1 tsp of dark soy sauce

     2.5 tbsp of cornstarch

     1 tbsp of red pepper flakes, optionally

     1/3 cup of orange juice

  17. Mandy, after recreating your wonderful recipes for years I finally came upon one that didn't work out even though I followed the written recipe verbatim. I was crestfallen at the gloppy result. Upon comparing your video against the written recipe I discovered that while written recipe calls for 2.5 TB cornstarch in the sauce component your video only used 1 TB which explains my unhappy result. Just thought I'd let you know about the discrepancy. (BTW, I still ate it and it was delicious just couldn't serve it with rice because sauce was too thick.)

  23. weird when i go to my favorite szechuan place (a cook who learned cooking in szechuan btw and he even importet his master in our country (austria)) has a dish on the menu called beef in beijjing sauce and the sauce is completely different and the beef as well. it also doesnt look or taste like yours.

  26. возможно ваш канал хороший.но субтитры только на английском.а весь остальной мир(который не китай) использует и другие языки.так что увы-ничего не понятно.поэтому ставить лайк не что…

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