Panda Express Beijing Beef Copycat (Best Recipe) - Rasa Malaysia (2024)

FAQs

What is in the Beijing beef from Panda Express? ›

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

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).

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.

A rich savoury sauce with a hint of sweetness, blended with soybean paste, Chinese plums and sesame. This is a ready-to-use, rich tasting, brown sauce mix great for oriental wraps, meat stews; as a dressing for aromatic crispy duck, dips for spring rolls and other fusion food.

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!

From world-famous orange chicken to delicious chow mein, Panda Express defines American-Chinese cuisine with bold flavors and fresh ingredients. Panda Express entrees and sides contain zero grams of trans fat per serving and adds no MSG in their food.

The #1 worst Panda Express order is…the Chow Mein and Orange Chicken. The combination of Orange Chicken, a dish inspired by a Chinese dish called chen pi niu rou, and classic chow mein stir-fried noodles is nothing short of delicious. Unfortunately, if it's a nutritious meal you're on the hunt for, this one isn't it.

Panda prepares its entrees fresh with shared cooking equipment and therefore allergens could be present in any entrée. No MSG added except for that naturally occurring in certain ingredients. *Regional Entrée, which may vary by location.

Crispy beef that is tossed in sweet and tangy sauce. Perfect if you want to save some money and make it yourself.

Another name for Beijing beef is Peking beef, as Peking is a former name of Beijing City in China.

Why is Mongolian beef so tender? ›

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Also known as Yue cuisine, the origin of Cantonese cuisine comes from southeast China around Hong Kong. It's the most widely served Chinese cuisine globally, focusing on fresh vegetables and meat with sweet sauces.

Dark soy sauce has been aged longer than light, and has a mellower, less salty flavor along with a darker color and thicker texture. It's used to give flavor and color to Chinese dishes. On the labels, look for the words "dark" or "black."

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.

Beijing beef is a popular, Americanized Chinese recipe that is an all-time favorite on the menu at Panda Express, a fast food chain that you can learn more about here. It consists of sautéed bell peppers and onions with thinly sliced, crispy beef all coated in an irresistible sweet, tangy, slightly spicy sauce.

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.