Panda Express Beijing Beef Copycat Recipe 熊猫快餐风味京味牛肉 Chinese Crispy Beef Lunch Dinner Chuck Tender

Hi and welcome to Spice and Pens. I'm Roland. Today we're making Beijing beef. When we first tried this at Panda Express while holidaying in LA, we instantly understood why so many people love it. It is actually not difficult to make at all. You can easily cook a big batch at home using an inexpensive beef cut, making it so much more economical than getting takeout. So if you want to enjoy this crispy, tangy favourite anytime, let's start cooking. Hi friends, before we start cooking, just a quick life update. You probably know my wife Jamie as the person who's always behind the camera. Well, she recently started a new career. It's something she's been working very hard on and we are both really excited about it. So I'll let Jamie tell you herself. Hi everyone, I'm now a property advisor in Singapore and it feels good to finally say that. Don't worry though, we'll still be sharing recipes with you every week on this channel. But if you, your family and friends are thinking about buying, selling, renting or investing property in Singapore, I hope you'll think of me. Whether is it residential, commercial or industrial property, I would love the opportunity to work with you. Just send me a WhatsApp message for a chat and I've also included my LinkedIn profile in the description box below if you'd like to know a little bit more about my background. Thank you for always supporting us, it really means a lot to us. All right, enough talking, let's start cooking. Now we're going to marinate our beef. I have with me over here 200 grams of chuck tender, sliced thinly like this and against the grain. If possible, use the back of the knife, just pound them a little bit so that it becomes more tender. Add in 20 milliliters of water. This will make our beef very juicy. Add in egg white from half an egg, one tablespoon of oyster sauce. Oyster sauce and beef, they are the best combination. A few dashes of pepper. Using a clean hand, we'll mix them well together to absorb these beautiful seasonings. Once you have mixed until there's no more liquid left like this, we'll add in one tablespoon of cornflour. This will help to tenderize the beef. Mix them up well again. Once you mix them up well like this, we'll add in approximately one tablespoon of oil so that later when we coat this with our cornstarch, it'll be easily separated. Okay, once you're done with this, we'll just leave it to marinate for at least 20 minutes and I'll see you back in a while. I've marinated the beef for approximately one hour and now we will coat the beef with cornstarch. In a plate, spread some cornflour. Using just your left hand, just place them on the cornflour like this. For this, we really need to coat the beef with the cornflour very very well because we want this to be really crispy. Place and cover as much surface area as possible. I can move them around a little bit. Make sure you keep one hand clean so that it's easier for us to add on more cornstarch. It won't be too messy then. Just move them around a little bit. Spread a little bit of extra cornflour on top. Then just press it down a little bit. Make sure that the beef is fully coated with the cornflour. After you have coated them well, you can either place them on a clean plate or you can be like me, just shift them and put them aside and continue with the rest. Make sure it's coated very well with the cornflour because we want this to be really crispy. Let me finish this up and I'll show you the next step. Now we will shallow fry our onions, our capsicum and beef over medium heat. Make sure that your oil is hot enough. I'm doing shallow frying so not really too much of an oil. Using a bamboo chopstick, just put inside the oil and when you see bubbles rising rapidly like this, that means the oil is hot enough. We'll put in one small onion, cut into wedges like this. Just gently put everything in and half a capsicum, cut to sizes like this. Just put everything in. This will be pretty fast, approximately 10 seconds or so. You can just remove them from the oil. We don't want to overcook them so we just remove from the oil. Using the same heat, now we'll fry our beef. Put it in one or two pieces at a time. Do not move them around. You want the crust to form. Don't overcrowd the pan also. I reckon that for the amount of beef that I'm using as well as the size of the wok, I will need to fry them in two batches. Let them stay for approximately 10-15 seconds first. Let the crust form a little bit. I'm using chuck tenders of course. If you can get flank steak, you can do so also. The important thing for chuck tender is that you must remove the membrane otherwise it will be tough to chew on. Now we can just flip it to the other side to make sure that this also crisps up nicely. We're just going to fry this until a light golden brown because I'm going to do a double fry so that it will be more crispy or crispier and the oil will not be lodged inside the beef. Once the crust has hardened, we'll remove it from the oil and continue with our second batch. I've finished doing the first fry of all my beef. Remember to remove any residue flour in the oil before you do the double fry. Now we turn the heat up to medium high. Let this get really heated so that the crust will form and be crispy almost immediately. So once you see a little bit of smoke coming up from the oil, that means this is very hot already. We'll now add in our beef. You can put everything in together. Be very careful. Gently flip them. This will take approximately 10 to 20 seconds. I can feel that they are very crispy already. Now that this is done, we'll just remove them from the oil. This chuck tender that I bought approximately one kilo is like 22 dollars, Sing dollars. Is that expensive from where you come from? Do drop us a comment and let me know. I'm using only 300 grams. So do the math and you know actually how much this dish costs. Listen to how crispy this sounds. Okay we'll remove it from the heat and now we're prepared to put the dish together. Now we'll make the sauce and put the dish together. Remove most of the oil, leaving behind about one to two tablespoons. Put in one teaspoon of young ginger chopped, approximately two or three grams around there. I'm turning the heat down to low because the pan or the wok is very hot and I don't want to burn my ginger. Add in also three cloves of garlic chopped. Now we can turn the heat up to medium. Once you can start to smell the beautiful fragrance from the ginger and the garlic, we'll pour in water. Add in approximately 150 milliliters of water, one tablespoon of hoisin sauce, two tablespoons of tomato sauce. If you like it spicy, you can add in a little bit of chili flakes or chili powder. It's really up to you. I'm not doing so because I want to make this really kid-friendly. Add in a tablespoon of dark soy sauce for the beautiful dark hue. One tablespoon of rice vinegar or any vinegar that you have. Add in one and a half teaspoon of sugar and half a teaspoon of salt. Mix them around. Let all the flavors come together. We'll cook this for approximately one to two minutes. Now that the flavor has all come together, we will thicken it up with cornstarch solution. Thicken the sauce with cornstarch solution. Bit by bit you pour it in. Once it has thickened up like this, a very rich syrupy kind of a sauce, we'll turn off the flame. Add in our beef first. Mix it up well. The reason why we don't want to turn on the flame right now is because we just want to coat our beef and not to cook our beef in the sauce. We want to keep the crispiness of our beef. Now we will add in the rest of our veg. Mix them up well. Look at how pretty this is. To add a better flavor to the dish, I'm adding in white sesame seed. These are already toasted and now it's time for lunch. Look at how pretty this is. And now the dish is done. Let's have a taste. Smells absolutely delicious. Beautiful glossy finish. You can still feel the crispiness on the outside. The flavor of this is fantastic. Savory, tangy. Wow. Good. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's the time to cook. See you. Bye-bye.