chinese takeout favourite

Crispy shredded beef slices tossed with sweet and tangy Panda Express style sauce. Serve with a bowl of steamed rice or stir fry noodles and make it a perfect dinner!

Beijing Beef Recipe

g Beef steak (cut think slices

Bell pepper (cut in small squares)

Onion (cut small cubes)

Red chilli pepper (cut thin slices

Garlic

Corn starch (or potato starch)

Vegetable oil

tbsp Soy sauce (light soy sauce

Sugar

White pepper powder

¼ tsp Baking Soda

Sesame oil

tbsp Ketchup

tbsp Hoisin sauce (or Oyster sauce)

tbsp Sweet chilli sauce

tbsp

Rice vinegar

Water

tsp Corn starch

tbsp Light soy sauce

First cut the beef steak into thin slices or strips, against the grain. Marinade with soy sauce, sugar, white pepper, sesame oil and baking soda. Set aside for 15-20 minutes.

Prepare the vegetables by cut the onion and bell pepper in small cubes. Cut re chilli into thin slices.

In a small bowl, mix all the sauce ingredients and set it aside.

Break one egg into the marinated beef mix it well. Then dredge the beef slices in the corn starch. Make sure each beef slices are separated and coated well. Toss the excess flour out before frying.

To deep fry the beef, heat the oil into high-heat about 350° F. Fry the coated beef slices for 2-3 minutes, until the coating is crispy. Remove from oil and transfer to paper towel or cooling rack.

In a large wok or pan, add 1 tablespoon oil, heat the pan to medium heat, add chopped garlic and stir for few seconds. Follow with the onion and bell pepper and stir fry for 1 minutes.

Pour the sauce mixture in and stir well until the sauce starts to get thicken. Place the fried beef and chilli slices in. Toss well to combine the beef and sauce evenly.

Transfer to serving plate and serve immediately with plain rice, egg fried rice or stir fry noodles.

Beef

½ Bell pepper (cut in small squares)

½ Onion (cut small cubes)

tsp Garlic chopped

Egg white

tbsp Rice vinegar

Easy Chinese Beef and Onion Stir Fry recipe for beef with onion lovers! All you need are beef steak, onions, and pantry staple stir-fry sauces! Simply pair it with plain jasmine rice for a complete meal! So delicious!

Beef and Onion Stir Fry

Beef steak (Ribeye, rump, sirlon, flank,

Onion (Large brown onion or sweet onion)

Spring onion (Green onions, cut thin slices)

Cooking oil (Neutral flavour oil)

tsp Grated ginger (Or ginger paste)

tbsp Regular soy sauce (or light soy sauce)

tbsp Cornstarch (Or potato starch)

Cooking oil (Or sesame oil)

½ tsp Baking soda

White pepper

tbsp Oyster sauce

tbsp Regular soy sauce (Or light soy sauce)

tsp Dark soy sauce

½ tsp Cornstarch

Slice the beef thinly against the grain and marinate the beef with rated ginger, soy sauce, sugar, cornstarch, cooking oil, baking soda, and white pepper. Mix the beef well. Allow it to marinate for at least 15 minutes. You can cover it and keep it in the fridge for a longer time. 

Cut the onion into thin slices or small squares evenly. You might want to separate the onions before cooking. Also, prepare spring onions by cutting them into 2-inch pieces. 

Heat the pan over medium-high heat, drizzle a bit of oil, and add the onions. Saute the onions just for 1 minute. Remove the onions from the pan and set them aside on a plate. 

In the same pan, drizzle more oil and add the marinated beef slices. Flatten the beef and let it sear for 1-2 minutes. Once the beef is slightly brown flip the beef slices and add garlic. Continue to cook for another 2-3 minutes, until the beef is no longer pink.

Now pour the sauce in, and add the onions back into the pan. Finish with spring onions. Combine the beef well with the sauce and vegetables. Once the sauce is thickened to your desired consistency it&#39;s ready to enjoy!

Chinese restaurant-style easy Egg Drop Soup recipe made with silky egg ribbons, delicious chicken stock base, and simple cupboard-friendly seasonings! It’s ready in just 10 minutes for a satisfying creamy soup anytime. A perfect quick soup to cook for a Chinese takeout craving!

Egg Drop Soup ( Easy 10-Minute )

eggs

Chicken Stock (or Water (About 750 milliliters))

Garlic (Minced)

Salt

Spring onion (Cut thin slices)

1½ tbsp Cornstarch (Mix with 3 tbsp water to make cornstarch slurry)

Beat the eggs with a pinch of salt and set it aside. 

Add chicken broth/stock to a pot and bring it to a boil.

Add minced garlic, white pepper, and salt. Reduce the heat and bring it to a simmer. 

Pour the egg gently and keep stirring the soup slowly.

Now add cornstarch and water mixture. Stir well until the soup reaches the desired consistency.

Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions. 

Top 4 chinese takeout favourite recipes from across the web

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Beijing Beef Recipe

Beijing Beef Recipe

Beef and Onion Stir Fry

Egg Drop Soup ( Easy 10-Minute )

Top 4 chinese takeout favourite recipes from across the web

The most viewed chinese takeout favourite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beijing Beef Recipe

Beijing Beef Recipe

Beef and Onion Stir Fry

Egg Drop Soup ( Easy 10-Minute )

The most viewed chinese takeout favourite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine