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

FAQs

What is the difference between Mongolian beef and Beijing beef? ›

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.

Panda Express' Mongolian Beef typically consists of tender strips of marinated beef, wok-tossed with scallions and garlic, and glazed in a rich and savory sauce. The key ingredients that contribute to the dish's distinctive flavor profile include soy sauce, brown sugar, ginger, garlic, hoisin sauce, and cooking wine.

Tender beef steak, stir fried with broccoli and a heavenly Chinese-style stir fry sauce. Simple, quick and delicious!

Slice steak against the grain and marinate with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge. Cut pepper and onions into 2” pieces. Chop 2 cloves of garlic and set aside. Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.

This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavor you wish to achieve), then refrigerated for about an hour before cooking.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Here's the short version of Szechuan beef and Mongolian beef: Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste.

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.

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

How healthy is Panda Express beef and broccoli? ›

Broccoli Beef This is a great option for meat and veggie lovers. With a mix of dark greens and loaded protein, it provides a richer choice compared to other beef options listed on the menu. The broccoli beef has the lowest amount of saturated fat, at 1.5 g, and pretty low sodium at 520mg.

“Creating a fresh new take on a classic favorite is a great and accessible way to introduce plant-based proteins to our guests and perhaps even drawing a new audience for Panda.” The veggie orange chicken joins existing plant-based options on the chain's menu, including eggplant tofu, and veggie chow mein.

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.

Beijing beef is a hearty helping of battered strips of beef, plus bell peppers and onions, that are cooked in a hot, oiled wok in a sweet and tangy sauce. If you're looking to order the entree at Panda Express, that's pretty much all you need to know.

Heads Up! The Beijing Beef at Panda Express does contain milk.