Panda Express is so stinking good. They have amazing sweet and sour chicken, orange chicken, Beijing beef, honey walnut shrimp (which is my new fav), and their noodles. Oh my, those chow mein noodles are my fav. Think the honey walnut shrimp is my favorite!
A lot of the food at Chinese places is deep-fried and battered in cornstarch/flour mixture. This version of Beijing Beef is healthier and made in a wok or skillet with a lot less oil. If you really want to make it even healthier, spray the wok with some cooking spray instead of using oil to cook the onions, pepper, and steak. I've never really been a fan of peppers before until I tried these Chinese dishes. I like them roasted or grilled with a little bit of char on the outside.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Flank Steak - sirloin or beef flap, cut against the grain into ¼ inch slices
Oil - Olive or Canola
Red Pepper and Yellow Onion - cut into 1 inch pieces - if the vegetables are all the same sauce they will cook evenly together all at once.
Cornstarch - gives the beef a nice crispy crust
Beijing sauce - If you like making stir fry sauces, marinades, or any type of Asian dish in general, keep these ingredients for the sauce in your pantry or fridge to throw a quick meal together.
How to make Beijing Beef
To print the full recipe please see the recipe card below.
Prepare the Marinade. In a bowl combine the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, and apple cider vinegar. Set aside.
In another bowl add the steak, cornstarch, and egg whites. Toss the steak to combine and let stand for 10 to 30 minutes.
Meanwhile, dice the peppers and onions into 1 in cubes and set aside.
In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Add in the steak and continue cooking the steak for 3-4 minutes. Remove from wok.
Heat up wok over medium-high heat, pour in the Beijing Sauce. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
Serve with rice.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
Baked Buffalo Chicken Taquitos
If you’ve tried this Beijing Beef recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Lighter Beijing Beef
- Prep Time: 15min
- Cook Time: 15min
- Total Time: 30min
- Yield: 5 1x
Description
This version of Beijing Beef is healthier and made in a wok or skillet with a lot less oil. If you really want to make it even healthier, spray the wok with some cooking spray instead of using oil to cook the onions, pepper, and steak.
Ingredients
- 8 oz flank steak
- 2 tablespoons oil
- 2 cloves garlic, minced
- ½ medium-sized yellow onion, sliced
- ½ medium-sized red bell pepper, cut into pieces
- Salt and sugar to taste
- 3 egg whites, beaten until fluffy
- 3 tablespoons corn starch
- Marinade
- 4 tablespoons water
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 3 tablespoons Hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon oyster sauce or fish sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Marinade. In a bowl combine the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, and apple cider vinegar.
- In another bowl add the steak, cornstarch, and egg whites. Toss the steak to combine and let stand for 10 to 30 minutes.
- Meanwhile, dice the peppers and onions into 1 in cubes and set aside.
- In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic, and continue to stir-fry for 10 seconds. Add in the steak and continue cooking the steak for 3-4 minutes. Remove from wok.
- Heat up wok over medium-high heat, pour in the Beijing Sauce. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
- Serve with rice.
Notes
My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)
Make it low carb and serve with cauliflower rice.
- Category: Medium
- Method: Wok
- Cuisine: Asian
Nutrition
- Calories: 264
- Sugar: 14g
- Sodium: 505mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 20g
Keywords: beijing beef
Jenna says
Sorry, that was missing. I updated the amounts in the recipe.
Brittany says
How much corn starch & egg whites?
Tracy says
Yakasoba noodles are in the refrigerated section in produce by the bottled salad dressings