The all time classic Beijing beef is one of my favorite dishes to make. It is easy and tastes amazing. This dish has been popularized by takeout spots and this recipe is a copy of Panda Express.

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Panda Express rates this dish as their second most sold dish and to be honest I completely understand why. It is sweet, tangy, sour, salty and pairs perfectly with rice of noodles.

For this dish I use tri tip steak but you can use any steak or piece of beef you want. Most times, flank steak is used. When cutting the steak, you always want to cut against the grain to make sure the slices are smaller and this makes the meat more tender. The amount of steak used is about 300g and serves 2. To the steak I add 1 egg as a binder, salt, soy sauce and rice flour (an easy substitute would be corn starch but I prefer rice flour).

The sauce is really simple and can be paired with any meat. All you need is rice vinegar, soy sauce, brown sugar, sweet chilli sauce, hoisin and garlic. I have made this sauce many times and have used it as a dip and coating protein like chicken or beef for extra flavour.