do an tau, beijing beef, bo xao beijing

Beijing Beef

This is a copy cat version of the Beijing Beef served at Panda Express. Commonly found at Chinese restaurant, this is a great tasty Chinese dish to try at home. If it’s too spicy for you, cut down the amount of chili peppers used in the recipe. Enjoy!

Beijing Beef Recipe:

3/4 lb flank steak, fat removed, sliced into thin strips

1 egg
1/4 tsp salt
2 tbsp water
1 tbsp cornstarch

4 tablespoons water
2 tablespoons sugar
3 tablespoons ketchup
1 tablespoon vinegar
1 teaspoon chili sauce
1 tablespoon hoisin sauce

1 tbsp cornstarch to thicken the sauce

6 tbsp cornstarch, for dusting
Oil, for frying
2 clove garlic, minced
1 shallot, minced
6 – 8 assorted chili peppers


Cut beef into thin strips against the grain. In a bowl, combine it with marinade and refrigerate at least 30 minutes to develop the flavors.

In a saucepan, combine all the sauce ingredients together, and bring to a boil. Add 1 tablespoon of corn starch then simmer until the sauce is thicken.

Coat beef with 6 tablespoons of cornstarch, shake off any excess.

Quickly deep fry the coated beef in a wok, remove to paper towel and remove all from the wok except 2 tablespoons oil.

Add garlic, shallot and peppers and stir fry until they become fragrant. Stir in beef. Pour sauce into the wok and heat until boiling.

Quickly stir and serve.

Serves 2.



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