Beijing beef is a dish that originates from Beijing, China. It is a type of stir-fry dish that typically consists of thin slices of beef, bell peppers, and onions, cooked in a spicy sauce made with soy sauce, hoisin sauce, and chili paste. It is often served with steamed rice or Chinese-style pancakes. It is a very popular dish in Chinese-American cuisine.
What is Beijing Beef Panda?
Beijing Beef Panda is a dish that is typically made with marinated sliced beef, stir-fried with vegetables such as bell peppers and onions, and served with a savory sauce. The dish is said to have originated in the Chinese capital of Beijing, and it is a popular menu item in Chinese-American cuisine. The name "Beijing Beef Panda" is likely a playful reference to the famous Chinese beast, the giant panda.
How to serve Beijing Beef?
Beijing beef, also known as Peking beef, is a popular dish that is typically served as a stir-fry. To make the dish, thinly sliced beef is marinated in a mixture of soy sauce, rice wine, and some seasonings. Meat is also stir-fried with vegetables such as bell peppers, onions, and mushrooms. The dish can be served over rice or noodles and garnished with green onions or sesame seeds. It is traditionally served with steamed rice.
Ingredients:
1 pound flank steak or sirloin, sliced into thin strips
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1/2 teaspoon ginger, grated
Vegetable oil, for frying
1 green bell pepper, sliced
1 red bell pepper, sliced
1/4 cup green onions, sliced
1/4 cup hoisin sauce
2 tablespoons water
Directions:
In a large coliseum, mix together the soy sauce, rice vinegar, cornstarch, brown sugar, sesame oil, garlic, and ginger.
Add the beef to the marinade and toss to fleece. Cover and chill for at least 30 twinkles.
toast a wok or large skillet over high heat and enough vegetable oil to coat the bottom.
Once the oil is hot, add the bell peppers and green onions and stir-fry for 2-3 minutes.
Remove the vegetables from the visage and set them aside.
Drain the beef from the condiment, reserving the marinade.
Add the beef to the visage and stir- shindig for 2- 3 twinkles, until it is browned and cooked through.
In a small coliseum, mix together the hoisin sauce and water.
Add the vegetables and the hoisin sauce mixture to the pan with the beef.
Stir- shindig for a fresh 1- 2 twinkles, until the sauce is heated through and the vegetables are tender.
Serve the beef and vegetables over rice or with Chinese-style noodles.
Enjoy your homemade Beijing beef!
.jpg "How To Make Beijing Beef Recipe")