The sauce, meat, and veggies are tossed together before serving. The mixture includes sugar, ketchup, hoisin, vinegar, and a trio of sauces: soy, oyster, and sweet chili. The veggies are cooked in the browned bits in the same pan, then removed so the homemade sweet-tangy sauce can reduce over heat until thickened. One by Dinner Then Dessert has you coat flank steak in egg and cornstarch, then pan-fry it until golden brown. The good news is that the dish only has four main building blocks - beef, bell peppers, onions, and sauce - and there are a lot of Beijing beef copycat recipes out there. But if you want to recreate the chain’s Beijing beef at home, you’ll have to do a bit of creative research, as the chain has not publicly shared the official recipe. If you’re looking to order the entree at Panda Express, that’s pretty much all you need to know. How is it made?īeijing 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. Based on the entree’s 14-year run on the menu, it doesn’t look like Beijing beef is going anywhere anytime soon. About six months later, Panda Express was able to reinstate its full menu in the summer of 2020 (via Chew Boom). Thankfully for fans, this didn’t last too long. However, it did get a temporary boot during the COVID-19 pandemic back in 2020, when many restaurants, including Panda Express, had to limit menu options, among other changes. Since its debut, Beijing beef has remained a permanent staple on the Panda Express menu. Fun fact: Beijing beef was Panda Express’ first entree to have its own "comprehensive advertising campaign," appearing in commercials on the radio and TV. It was a historical roll-out for Panda Express because it was the first time in over 20 years that the Chinese-American chain had introduced a major new entree - on the heels of the fan-beloved orange chicken back in 1987. Per QSR Magazine, Beijing beef was officially added to the Panda Express menu in March of 2008. "Our goal was to create a unique dish that is a combination of crispy, tangy and tasty with both sweet and sour notes to tantalize our guests’ palates." When did it come out, and is it a permanent staple? Beijing beef "was inspired by one of the most popular dishes at Panda Inn," Kao told the magazine. According to Panda Express executive chef Andy Kao, who spoke with QSR Magazine, the idea for the wok-tossed Beijing beef stemmed from the chain’s parent restaurant, Panda Inn. It joins the high-heat ranks of SweetFire chicken breast, eggplant tofu, and kung pao chicken. The latter doesn’t mean it will come on the side (at Panda Express, fried rice, white rice, and chow mein are referred to as "sides") rather, it is packaged in its own separately charged takeout box.īeijing beef is one of a few spicy entrees currently available at Panda Express. On Panda Express’ website, Beijing beef is described as "crispy beef, bell peppers and onions in a sweet-tangy sauce." Like most mains, Beijing beef can be added to any plate or bowl as one of your entree options, or dished a la carte. If you’re on the fence about trying Beijing beef or are curious about its journey to Panda Express stardom, this article has you covered (or, at the very least, may give you a dinner idea). Customers have become so enamored by Beijing beef that the chain even bottled its sweet-tangy Beijing sauce to sell at Walmart. And as current customers know, Panda Express has upped its menu game with additional spicy options since then, like kung pao chicken and SweetFire chicken breast.īut for some Panda Express goers, nothing will ever top the OG spicy entree. Back then, for customers who appreciated their meals with a spicy zing, Beijing beef was the next best thing since sliced bread. ![]() ![]() The sweet and spicy, battered beef and vegetable combo has been a marquee entree at Panda Express since it made its menu debut more than a decade ago, per QSR Magazine. Most customers may first visit Panda Express for the chain’s famous orange chicken, but some of them come back for the Beijing beef.
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