Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
Combine all ingredients for sauce in a mixing bowl and set aside.
Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat) Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
Nutitrion
Calories: 416 calories
Carbohydrates: 33.3 g
Protein: 23.2 g
Fat: 19.8 g
Saturated Fat: 2.7 g
Trans Fat: 0.1 g
Cholesterol: 67 mg
Sodium: 564 mg
Sugar: 9.8 g
Reviews
Michelle on 2020-09-18 (5 stars): I tried this recipe and it was absolutely delicious! I haven't tried Panda Express' version but I don't think I need to when this recipe was amazing! Thank you for sharing such an amazing dish again!
Rosalie on 2020-10-24 (5 stars): Just an incredible recipe!
Some subs I did:
I used rice wine vinegar to replace the wine in the marinade because I couldn’t find it in my area, and I also let it sit in the fridge for a couple hours before frying (I did about 5 tbsp soy sauce and 3 tbsp vinegar for the marinade instead of the 1:1 ratio listed.) I used the same type of vinegar in the sauce because I wasn’t sure based on the recipe what to use, I think it worked perfectly. Also upped the chili to 5 tbsp because I love spicy. The sugar really does an amazing job of balancing the heat and giving every bite a new flavor.
100000/10 !!!
Shirl on 2020-09-01 (5 stars): Thank you Seonkyoung for this wonderful recipe! We are having this for dinner as I’m writing this review. It is so good! A good balance of tangy, sweet and spicy. I did have few substitution only because of budget limitations and I used what I have in my pantry. I used Mirin for Shaoxhing wine, arrowroot for potato starch and beef loin because I couldn’t find any tri-tip. I had some sticking I think due to my substitution and not enough cooking oil probably lol. All in all, a 5-star recipe!
Tim on 2020-09-05 (5 stars): Thank you for this awesome recipe. It was delicious and my family loved it. My son said this was the best Asian dish I ever made and that is quite the compliment as I'm Chinese :-)
I made a few minor adjustments to the dish - used 1.5 lbs of top sirloin and added 1 tsp of baking soda along with the soy sauce and Shaoxing wine to marinate for 2 hours so the beef got that nice Chinese takeout tenderness. I like frying in peanut oil and found that cooking the beef for 2 minutes was more than sufficient time. Also doubled the sauce recipe but kept the Sambal to 2 tsp as I didn't want the dish to be too spicy for my family's Americanized taste.
Wonderful 5-star and easy recipe, and thank you Seonkyong for sharing it with us!
Michelle on 2020-09-19 (5 stars): INCREDIBLE. I've been slowly working my way through your recipes as a newer cook and have yet to have any subpar ones. This one is absolutely perfect and will be making again for sure! I reduced the sugar by half but that's just because I don't have much of a sweet tooth.
Roger on 2020-10-08 (5 stars): Hi there, love the recipe. I came here from watching your video on Facebook. Would you be able to tell me what song you used for your video in the background? Thanks!
Srimurni Gilbert on 2020-12-19 (5 stars): Thank you infinite for this delicious Beijing Beef. You have a lot of idea and knowing how to make the dishes more and more into so tasfully. So modern method. That make « the best .................. »in every single receipt. So successful. I’m personally very proud of you. Young and so talented.
My daughter married un américain and stay in Carrollton (where your Atelier « Asian at home » And her sister stay same to your area. what’s a coincidence . The good thing is there’s a huge Coreen Supermarchet.
And also coreen area in Dallas. I was there in 2018 & 2019, but not this year ,because of covid. Corrige
Katie on 2020-12-28 (5 stars): Absolutely delicious! I never had the Panda Express one, but this is amazing! I did add a whole pepper though, but otherwise followed the recipe religiously!
LeiChelle on 2022-10-19 (5 stars): Never had Panda Express…. But it can not possibly compare to this. This was Amazing! Thank you so much for another fantastic recipe!
