This Beijing Beef Panda Express Recipe is nice, delicious, simple, and cheaper than Panda Express. Also, you can always try and make things a little different with copycat recipes, and quite often, it turns out even better than the original.

Ingredients

• 1 (8 oz./226g) flank steak, flap, or sirloin chopped against the grain into ¼” strips
• ½ medium yellow onion, sliced
• ½ medium red bell pepper, cut into strips
• 2 cloves of garlic, minced
• 2 tbsp vegetable oil
• Cornstarch (for dusting the beef before frying)
• Salt-Sugar

BATTER INGREDIENTS

• 1 egg, beaten
• ½ tsp cornflour
• Dash of white pepper
• ½ tsp salt

BEIJING SAUCE

• 4 tbsp water
• 1 ½ tbsp ketchup
• 2 tbsp sugar
• 3 tbsp hoisin sauce
• 2 tsp light soy sauce
• 1 tsp oyster sauce
• 2 tsp sweet chili sauce
• 1 tbsp ACV
• 1 tsp chili peppers, crushed

Instructions

Preparing the Beef with Batter:

1. In a bowl, mix together all batter ingredients until well combined.
2. Place beef in the batter, making sure it’s fully immersed. Leave it for 15 minutes.

Preparing the Sauce: 3. In a separate bowl, mix all sauce ingredients together.

Coating the Beef: 4. Put cornflour in a bag or another bowl.

5. Take out the beef from the batter and put it in the cornflour. Shake or toss to coat the beef evenly.
6. Store the coated beef in the fridge for a short while.

Frying the Beef: 7. Pour a generous amount of oil into a deep pan or wok.

8. Take the beef from the fridge and coat it again with cornstarch. Make sure each strip is evenly coated. Shake off any extra cornstarch.
9. Heat the oil and fry the beef in small batches until golden brown (a few minutes should do).
10. Place the fried beef on a dish lined with paper towels.

Stir-Frying the Veggies: 11. In a hot wok with some oil, stir-fry onions and bell pepper until they have a nice brown edge.

12. Add garlic and stir-fry for just 10 seconds. Remove everything from the wok.

Combining Everything: 13. With the wok on medium-high heat, pour in the sauce mixture. Let it simmer until it thickens a bit.

14. Add the fried beef, onions, garlic, and bell pepper to the sauce in the wok. Toss everything together for about a minute until the beef absorbs the sauce.

Serving: 15. Transfer everything to a serving plate.

16. Serve warm, ideally with a side of steamed rice. Enjoy!

How To Prepare Beijing Beef

Like most recipes at Panda Express, the meat is first dipped in batter and deep-fried. To replicate their famous Beijing sauce, I changed the recipe a few times to achieve the right blend of flavors and aromas.

Panda Express Beijing Sauce

This sauce has an overwhelming list of ingredients, but don’t let this stop you from making it as the final taste will totally win you over. It’s so nice that you’ll want to make it again and again.

Fortunately, you can prepare a big portion of the sauce and refrigerate it to use it later when you want to make any Beijing meat recipe (chicken, beef, etc). It’s a matter of preference.

What Does Beijing Beef Sauce Contain?

Beijing sauce features fermented ingredients that work in conjunction to yield a nice blend of sweet, sour, and savor flavors. The taste is incredibly versatile and you can even use it as a dip in side dishes.

Beef stock or “consomme,” as it is known in the culinary world, is rich and multidimensional beef broth. You can use veal and make your own homemade stock for best results. If you are in a hurry though, you may use its store-bought counterpart.

How The Beef Stock Refinement Works

When you prepare beef stock at home, some proteins from the meat dissolve poorly in the liquids and result in a murky or dark appearance. After the water reaches a certain high temperature, these proteins stick together and rise to the upper surface.

When you properly monitor this procedure these clotted proteins will all rise to the outer surface, revealing totally clear stock.

Key Ingredients For Clearing Beef Stock/Broth

1. Fat-free ground beef is a rich source of clean protein that allows the clarification of meat proteins and also boosts the flavor of the beef stock.
2. Egg whites to boost the meat’s clarification potency.
3. Mirepoix (diced vegetables) and other herbs or seasonings add flavor.
4. Acidic-based ingredients e.g. tomato juice help break down and bind the proteins together. These are not mandatory, but they are quite helpful.

Classic Beef (or Veal) Consommé Recipe

Ingredients

Base:

• 1 lb (450 g) ground beef (veal preferred for a lighter flavor)

• 20 cups (5 quarts) cold veal or beef stock

• 8 oz egg whites

Mirepoix:

• 8 oz white onion, finely chopped

• 4 oz celery, finely chopped

• 4 oz carrots, finely chopped

• 8 oz tomatoes (canned or fresh), chopped

• 6 stems fresh parsley, chopped

Seasonings:

• 2 whole cloves

• 1 bay leaf

• Pinch of dried thyme

• ½ tsp crushed black pepper

Instructions

1. Start with Cold, Rich Stock
   Use a flavorful beef or veal stock that’s cold. If your stock tastes weak, reduce it by simmering until it’s rich, then cool completely. Skim off any excess fat.

2. Prepare the Clarifying Mixture
   In a large stockpot, combine the ground beef or veal, mirepoix vegetables, tomatoes, egg whites, herbs, and spices. Mix thoroughly with a wooden spoon or whisk.

3. Add the Stock
   Gradually pour in the cold stock, stirring to fully incorporate it with the meat and vegetable mixture.

4. Bring to a Simmer
   Place the pot over low heat and slowly bring it to a simmer, stirring occasionally.

   • As it heats, the proteins in the meat and egg whites will rise to the surface, forming the “raft” that will clarify the broth.

5. Simmer Gently
   Once simmering, stop stirring. Reduce the heat so it stays at a gentle simmer—never a rolling boil, as that can break the raft and cloud the consommé. Let it cook uncovered for about 1½ hours.

6. Strain the Consommé
   Carefully ladle or siphon the clear liquid from beneath the raft into another pot. Strain it through several layers of cheesecloth to remove any remaining particles.

7. Degrease the Surface
   Skim any remaining fat from the top using a ladle or blot gently with strips of brown paper (they absorb fat without soaking up much liquid).

8. Taste & Adjust Seasoning
   Season with kosher salt to taste—its purity gives a cleaner flavor than table salt.

Storage:

• Refrigerate for up to 3 days or freeze for up to 3 months.

Serving Tip:
Consommé is best served hot, garnished with fresh herbs or thinly sliced vegetables for a refined presentation.

Pin this recipe to your favorite soup board so you can make this elegant French consommé anytime.

This a super simple homemade Maja Blanca recipe that I will teach you how to make so it’s nice and soft. The sweetness is not excessive and is packed with a rich corn and coconut flavor. You may use dry latik on the top to keep it classic or grated cheese to keep it simple.

Maja Blanca is definitely one of my favorite Filipino desserts besides this amazing Buko Pandan. I simply enjoy the creamy coconut consistency with the sweet corn and toasted coconut on top. It’s creamy, smooth, sweet, and super flavorful.

What is “Maja Blanca”

Maja Blanca refers to a Filipino dessert that the locals usually make during festivities and special events, especially during Christmas time. The dessert is based on coconut cream with corn kernels and milk. The recipe calls for the use of many milk types, coconut shreds, and corn to produce a nice and sweet result with a gel-like texture.

But, while it looks fancy, it is actually quite easy to prepare. You only need a few simple ingredients and follow some simple steps..

Ingredients

• 1 can (400ml) coconut milk

• 1 can (355ml) evaporated milk

• 1 can (300ml) condensed milk

• 1 cup whole corn kernels, drained

• ¾ cup regular milk

• ½ cup unsweetened coconut flakes

• ½ cup cornstarch

Instructions

1. Prepare the Pan
   Lightly oil the bottom and sides of an 8-inch square pan and set aside.

2. Cook the Cream Base
   In a medium pot, combine the coconut milk, evaporated milk, and condensed milk. Bring to a gentle boil over medium heat, stirring often to prevent sticking.

3. Add the Corn
   Stir in the corn kernels and cook for 1–2 minutes.

4. Thicken the Mixture
   In a small bowl, whisk together the cornstarch and regular milk until smooth. Slowly pour this slurry into the pot while stirring continuously. Keep stirring until the mixture thickens into a smooth, pudding-like consistency.

5. Chill
   Pour the mixture into your prepared pan, smooth the top, and let it cool to room temperature. Cover and refrigerate for 1–2 hours, or until fully set.

6. Toast the Coconut
   While the dessert chills, toast the coconut flakes in a dry skillet over medium heat, stirring often, until golden brown. Remove from heat and let cool.

7. Serve
   Cut the chilled dessert into squares, sprinkle generously with toasted coconut, and serve cold.

Storage Tip: Keep covered in the fridge for up to 3 days.

If you like this recipe, please check out the best Rice Krispie treats, where we’ve tested 22 different recipes to pick the winner!