BETTER THAN TAKEOUT – Beijing Beef Recipe

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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 – https://geni.us/light-soy-sauce)
1 tbsp of oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1 tbsp of Tianmian sauce (sweet flour paste) (Amazon Link – https://geni.us/tianmian-sauce)
1 tbsp of Chinese black vinegar (Amazon Link – https://geni.us/chinese-black-vinegar)
1/4 cup of brown sugar (Amazon Link – https://geni.us/chinese-black-vinegar)
1.5 tbsp of honey (Amazon Link – https://geni.us/unfiltered-honey)
1 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
2.5 tbsp of cornstarch
1 tbsp of red pepper flakes, optionally (Amazon Link – https://geni.us/dark-soy-sauce)
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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