Making Panda Express Beijing Beef At Home | But Better
Вставка
- Опубліковано 22 сер 2024
- I don’t know how Panda Express came up with Beijing Beef, but we will give it the purpose it deserves.
Get My Cookbook: bit.ly/JWCookbo...
Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCo...
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Full Recipe: www.joshuaweis...
Former panda employee. The Beijing beef just uses the sweet and sour sauce. I think 1" pieces for veggies are better than the 3/4" standard for Bell pepper and 1/2" tri-cut onion. Also, those veggies are definitely cut every day. I'd cut sometimes 200lbs a day during the holiday seasons.
200? Wow, it would take me a while day to dive an onion.
Same!! Would also use less sauce per serving! They would put WAY TOO MUCH!!!
I used to work at Panda Express I used to cut anywhere from 2 to 5 boxes of onions depending on what day it is my store was located on MSU campus and we would serve about 1,000 people in a 3 hour span it was hectic 😂
I mean, as fast food goes the perception that results from the fact you can see the ingredients in coolers and cooks working in full view with them is a solid approach - like Chipotle. I did make the orange chicken from the previous challenge and both kids proclaimed it way better than Panda. But we still go to Panda.
@@chairmankaga101 it’s hard to give up, it’s hard to beat panda when it’s fresh. Before my lunch I would always take it after I cooked my favorite items
As a former Panda employee, I can tell you that almost all of the entree options use the same base sauce. even the orange chicken sauce is made from the same base, plus 10 gallons of sugar (literally).
Kinda feel like that's what the canteen from my college dorm did as well. Gag reflex still activates whenever such taste dares poison my tongue, and it's been more than 3 years.
Not to mention the equal part sugar to vinegar in the orange sauce...
Y’all ever mix the kung poa chicken and shrimp
And Beijing Beef sauce is just premade Sweet and Sour sauce (and a little garlic and chili). That sweet and sour sauce you get with your egg rolls and rangoons? yup it's that exact same sauce on the Beijing Beef. It's one of the sauces that isn't made in house
I went to usa once... Nothing seems to be free of stupid amounts of added sugar, even the milk cartons.
I like the symbiotic relationship Papa and Panda Express have developed. He buys their food and makes a video, but in the end it always leaves me craving Panda so it all evens out
ha ha...esp if you're lazy like me
Its The Circle of Spiceeeee🎶
You crave panda?
@@dani7308 No, they were talking about McDonald’s.
@@Idk-do1ui you don't get it
In traditional Chinese cooking, that would be called “velveting” the beef. You wanna marinate it in cornstarch and preferably shaoxing wine. You end up with that soft and velvety beefy texture so often found in stir fries. Not to say breading it is bad, but probably not too traditional. Just for those who may not want to create a whole breading station or want to know how to do it traditionally :)
so like in the latest binging with babish?
also an important step is to "pass through oil" or just like 30 second fry after the velveting. its a pain in the ass in a home set up, but i did it once and holy guacamole it was the most tender juicy amazing stir fry beef i had ever had
@@hurgcat Do you add the beef to the vegetables directly after frying it? To me 30 seconds seems short to cook the beef
@@mangabi8897 so the steps go;
marinate beef (10-15 min)
cut up your broccoli or peppers or onions or w.e you want to accompany the beef
heat up some oil to about 325-350f and fry the beef for 30 seconds, transfer to a bowl
get your wok piping hot, shut off the heat, add two tbspn of oil and swirl it around to get a nice nonstick surface
add your vege, stir fry for a minute or two on medium high
add your beef, stir fry for another minute
add aromoatics and a sauce if you have one
30 more seconds
heat off, out.
@@hurgcat Thanks!
For me, Panda Express's best dish is the honey walnut shrimp, I hope you do an episode on that!
Pretty sure it's called honey walnut shrimp
@@davidjuarez7093 aha you're right, my mistake
Stop eating Panda express, and make it yourself.
@@randomrecipes5007 I mean you're right but is that not the point of watching the video in the first place?
@@randomrecipes5007 not everyone has that kind of time.
Beijing Beef is my favorite thing on the menu. I like the little extra crunchy texture on the beef and peppers.
Hey for all the people with Gluten Allergy, I found a good way to reproduce the flour dredge for people with Celiac Disease. Replace the all purpose flour with equal parts fine rice flour and potato starch and its exactly the same except a bit more crunchy. Josh, would you be able to do a video on gluten replacements for generic recipes.
My mom has Celiac’s, thank you for this information!!! We always struggle with these recipes :)
Following! I have family members who are gluten free so this would be a great video for them ☺️
Would also have to replace all the soy sauce as well, right? I prefer tamari and/or coconut aminos.
@@caytecatastrophe8591 yup either of those works!
Potato starch and rice flour are so underrated for frying!
2:21 Actually, breading beef is a very common cooking technique in Chinese Cooking. It primarily goal is too help the beef get a better color why cooking and if you were to use a sauce along with it, the flour will also thicken the sauce.
To those who are questioning if/Why you bread beef - I hear you, I feel you, I was once you.. and then I turned 3yrs old in the southeastern United States. Granted, at my big age I would only bread my favorite cuts at the advice of pros like Josh but I think the spirit of country fried steak was all about making the best with what you got and there's not much on this planet that isn't delicious battered and fried.
I'm 1000% with you. There isn't much on this world that isn't made better by being battered and fried, and the tendency comes even worse as a native Texan.
My immediate thought was chicken-fried-steak, but then my brain went "isn't beef wellington technically breaded beef"?
There's a similar fried beef product on Chinese takeout places here in the UK. Done right and its a genuine highlight of going to one
He is so good at entertaining us and also not getting demonetized at the same time.
Beijing Beef is one of my go-to's at Panda. And yes, it's definitely breaded. This is super cool to see how to fairly easily make a better version of it at home. I really need to invest in a wok. Can you do the sweetfire chicken sometime (my other Panda favorite)?
I second that sweet fire chicken !!!!!
You don’t need a wok to stir fry, you can do it in a larger pan. I’m Chinese, that’s how my family has always done stir fry in the US.
Thai chili sauce*
I like their beijing beef but it's not my favorite. Sweetfire is definitely an underrated one, but you gotta get it fresh otherwise it's mushy and nasty.
That goes for anything (at least anything breaded) at Panda, though.
"you can't bread beef" baby we call it milanesas here in Argentina, and it's the greatest invention in food history
Josh is genuinely one of the funniest UA-camrs I have ever seen. definitely one of the most entertaining as well.
Honestly wouldn’t mind if you do the entire Panda Express menu!
Panda is one of those places that's great if you get your stuff fresh, not so much when it's been sitting for a little bit if the store's been slow. Beijing Beef is one of my go-to's at Panda, right up there with their Kung Pao and Honey Walnut Shrimp.
Never tried Panda Express before but every second of this video keeps my mouth watering!
Go and tryyyy it, it's amazing!
@@PerryPlatapussi The problem is in my country, we don't have Panda Express...
@@ytcandyman3445 looks like you have to make this recipe then
Please do the honey walnut shrimp 🍤 recipe!
CROSSOVER episode coming soon?! Papi and Uncle all in one?! Yes please!! Thanks for another episode Papa Josh
Am loving learning new recipes.Lots of love all the way from KENYA
Hey Josh and Crew, love everything you all do! I have a minor suggestion. Usually after every video, I find myself wanting to see what happens to all of the food that was prepared and who all eats it. I’m sure nothing goes to waste. If possible, a little outro montage of maybe Josh/the crew digging in would be unbelievably satisfying. Continue to do great things on this channel! Looking forward to more content.
Every weekend, before I start my homework, I make sure to watch a new JW video. It honestly helps my mood and even tho I'm stressed his videos help me get hungry. When I get stressed, sometimes I don't want to eat or I'm just not in a good place, but these videos really help me a lot. I laugh and I get hungry! Win win!
Thank you JW and team for being so awesome!! Love you guys! :)
You know, I really did not get the "but better" push, I'm Italian and we are not so big on fast food, so in my mind it could not be all that bad. Then a few days ago I came to visit in the US and had the unfortunate experience of a Taco Bell. Well now I fully understand what you mean in all these videos
Sadly a lot of our American “chain” restaurants have got the same add some sugar and salt… ship it ready to serve formula. Panda at least starts with fresh vegetables.
On the one hand, I can see the value of the cultural experience from going to Taco Hell, but I hope you also found yourself a nice taco truck where the construction workers go and tried something a little more authentic.
@@chairmankaga101 Taco Bell, thirty five years ago, was the friggin' BOMB. Inexpensive, super tasty, everything was nice and fresh. PepsiCo bought them out in 1978, so it probably took a decade for the bean counters to destroy the original recipes in favor of saving 2.5 pennies per serving.
And yet people will still come in the comments defending the chains with their lives. Its fine when you want it fast and cheap but it will never actually in any way be “better” than a gourmet version obviously. It may not have that same fast food-y taste but it’s still no way, shape, or form “better”
Like I LOVE Taco Bell, I eat it way too often, but that doesn’t mean it’s a better quality or taste than if I were to make my own basic tacos or go to a real Mexican place
I love it when people masticate. I have always been into mastication. I do it several times a day, every day.
I confess I love their Beijing Beef.
Can you make the Cheesecake Factory bread but better , please 🥰🥰
The dark bread? Yeah!
Seems like you actually enjoyed this one a decent amount. Seems a lot like "crispy chili beef".
Just thinking about the video afterward! Still such a good video! I loved it! Thank you, Gracias! 👏❤️😄
I WAS JUST TRYING TO FIND THIS YESTERDAY I CANT WAIT TO MAKE THIS
Holy smokes you actually listened to me and showed us your WOK skills. I am mighty impressed. Thank you so much for listening to your community and doing such an amazing job. Keep up the awesome work Papa!! 🔥
Yk binge watching this series has made me wonder how Josh would feel abt the Cup Noodles Stir Fry thingy-
(My brothers eat those embarrassingly often)
Nice to see you’re also an AMG fan Josh 😎
Cheers from San Diego California
Happy 6M subscribers! 🎊🎉🎊🎉
Have to say, as a long time watcher, I always love the B-roll because it was new shots from new angles, or different stages of prep. It just made everything pop!
But after a while I started to notice the B-roll turned into re-used shots from the video, and made it feel less.. I dunno, impactful? Still love the content, but the B-roll got bland I guess?
But now its better then ever in my opinion. New shots, new prep, dramatic zooms and the like. Just wanted to say I'm loving it. Keep up the amazing work, you guys are all awesome :D
Did you notice, in this B-roll, a shot of sliced garlic frying in about a half inch of oil? I went back and watched carefully: nowhere to be found in the actual recipe. I wonder if he did that just to see who is paying attention?
I love the scene where Papa and Uncle Roger are in this 🚜 xD
Not only great content but also No product placements or sponsor call outs.... Man, huge respect and love the content! Subscribed!
1/29/24 I just made your recipe tonight for dinner and I must say that it was everything you promised, took the extra step to make my own noodles because that's the way I like my "bb" and added some stir fry cabbage and WOW. I don't think Panda will ever get my $$ on that one ever again. Thanks for what you do, I'm definitely getting your book. Keep up the good work 😊
Another great content, Josh!
_FUIYOH~_ 3:56 Can't wait for this collab!
I really do wish you summon the whole population of the Philippines once again by making a But Better of our world famous restaurant called Jollibee
Wait....... a Josh and Uncle video with them together? Awesome
When i see you videos on my home tab, i just know it is going to be good. 🥰🥰
The B Roll has an extra garlic scene (thin slices)… did I miss something?
As a former Panda Express manager,
I can tell you that Beijing Beef is ACTUALLY not made with the same base sauce as most other items. Beijing Beef is actually sweet and sour sauce with chili flakes. If theyre using the Orange Chicken sauce, thats definitely not accurate to the recipe 😂
Every other comment from ex employees say the exact opposite so I think you just worked at a less shitty one
@@godisdead6611 The less shitty fast food places are outside mainland USA. If you want good panda express in USA then you go to Hawaii since it’s not on the mainland. Don’t know about Alaska though.
I saw other ppl say they used sweet and sour as the base
True, i'm the GM of a Panda.
@@godisdead6611 how about just tryin both sauces out and enjoying whichever you like best
omg can u plz do their sweet fire chicken they use to have 😭😭!!!!
I've dined in countless amazing restaurants. Freshly cooked Beijing Beef from PE might be the best bite of food I've ever had.
Just finished the video! Great video loved it! So good thank you! 👌🏽❤️😃
I’m genuinely surprised Josh never talks about the velveting process
I’ve been a professional cook for over 30 years and never heard of it. I just Googled it and it turns out I do know what is… just didn’t know the name. It turns out that Panda Express does use the “velveting process” but Josh missed this. Very interesting indeed
Papa's pulls out an but faster and a but better at once
*Flawless victory*
Bru I have grown a habit of whenever josh posts before I even get 10 seconds into the vid I immediately like the video
Let's gooo Josh is back with another awesome video 🔥🔥
I wanna see the 300 different versions of Dan Dan Noodles that Josh could come up with
I love this series so much
Skipped over that Uncle Roger collab way to quickly. You two are hands down favorite "food content" creators and I need that video YESTERDAY 😂💯
bro why is there fried garlic in the b roll if you didn't use any ??? I'm confused
I’m from Beijing but I’d never heard of Beijing beef 🤣 food looks delicious tho!!!
I'm so excited for this!
This looks fabulous....yum
Let’s go!! I’m so hungry, why can’t we just reach through the screen yet! Damn technology
"Against the grain!" THANK YOU. I saw a tiktok this morning where they cut the fajita on the grain, why??? Also But Better, AND Faster, can this be a thing? Definitely would tune into that!
Honestly I usually don't watch the b-roll but this one was really good I liked the music and watched till the end
Man, I love this channel!
How do you store your oil after cooking? Do an episode on kitchen tips and tricks but BETTUR
Petition for Josh to start a new series where he cooks popular dishes from other countries around the world. And call it “But Culture”
I wish you could come visit me in Montreal so I could take you out to all my favorite restaurants and you can recreate all my favorite dishes lolol
Ahhh! I'll surely try to make it when I get a bit older 😅
Looks great!! Could you do the Honey Walnut Shrimp too sometime please?
I was at Panda Express recently. I was eating the Beijing beef wondering when Joshua would make a But Better video about it. What a coincidence. Pretty scary too.
Lol
Salt at every step.
Seems authentic. 👍
The is an awesome, easy one. I think some green onion garnish would be nice for color and freshness
I need to start cooking this stuff! 🔥🔥🔥
Do it but you don’t need to add so much sugar
Cheers from San Diego California
Please do a but better video about nacho fries. That are limited time!
Just made this dish. Joshua you're the man. That garlic tossed in at the end is a pro level tip that I will use forever
does it taste like the panda express one?
@@Kat31017 I'm in Australia 🇦🇺, we don't have panda express here, but it tasted better than any Chinese restaurant I've ever been to.
@@Starlight_GT ahh i see
Hello from Australia. Just bought your book from our local Kmart. Cooking Moms pot roast tonight. Awesome
Just started the video can’t wait to see how it goes! Probably great! ❤️👍🙌
Agreed
Papa and Nick DiGiovanni should collab!!!
Spam this!!!
my favorite from panda express is the sweet fire chicken! you should do a video on that!
Yes, papa, yes. This is what we've wanted!
1st
as someone who's go to is beijing beef, I'm glad it (kinda) has papa's seal of approval
Can’t wait to hear the haiyaaa when that slurry hits
bro i just found ur channel and i am blown away the first 10 secnds made me wanna like and subscribe! fire!!
yo dude, just bought your book, i am gonna be starting on pickling/fermenting, always wanted to try it, and buying the book gave me that kick to try
Love this one specially yo made it a milli times better
I just tried the onions and pepper with some marinated chicken I just made and was a great idea. And you definitely want to use sweet peppers like red, orange and yellow
I love this from panda. Ty for recreating
That looks amazing now im hungry
THAT INTROOOO HYPEEEE
Bru i love his relationship with his team😂
THANK YOUUUUU THIS IS MY FAVORITE
I honestly didn’t think you’d ever do it but YOU DID IT!!! Ty papa
Am I the only one who likes his videos before actually seeing the content? I just know I'm gonna love the content. I'm a junkie now, feed my addiction Josh! Thanks 😊
Oh man, this looks so good.
Been waiting for this!!
looks scrumptious
My prayers have been answered 😭😭😭😭😭😭😭😭🔥🔥🔥🔥🔥😭😭🔥😭🔥🔥😭😈😭😈😭😈😭
Watched about 50 times to make sure I understood! Been to Panda and almost never have Beijing beef, but now I can make and better! 😂
Hey josh what do you do with your fry oil?
i think the beijing beef is so fire honestly
LOVE IT. Doing this.
I love your recipes, l do, but man … do l love your videos!!! 🤣🤣🤣 so enjoyable to watch!!!
I would go into debt to taste anything he makes