Last Updated on October 4, 2022 by Lauren Beck
When it comes to Chinese food, there are many different types of cuisine that come from different parts of the country. One type of cuisine that is very popular is Beijing cuisine, which is also known as Pekingese cuisine. Another popular type of Chinese cuisine is Mongolian cuisine. Both of these cuisines are known for their use of beef as a key ingredient.
But what’s the difference between Beijing beef and Mongolian beef? Well, let’s take a closer look.
Beijing beef is typically made with flank steak or sirloin steak that is thinly sliced and stir-fried with vegetables. The sauce is usually a mix of soy sauce, hoisin sauce, rice wine, and sugar. Sometimes other ingredients like garlic, ginger, and chili pepper are added to the dish for extra flavor.
Mongolian beef, on the other hand, is made with a type of meat called shank meat. This type of meat is more fatty and tougher than flank steak or sirloin steak. Mongolian beef is also stir-fried, but the difference is that the meat is cooked in a wok with oil until it’s very tender. The sauce is usually a mix of soy sauce, oyster sauce, and sesame oil. Sometimes green onions are added for extra flavor.
What is Beijing Beef?
Beijing beef is a stir-fried dish made with thinly sliced flank steak, green peppers, and onions in a sweet and savory sauce. The dish is believed to be of Chinese origin, and its name likely comes from the city of Beijing (formerly Peking).
What is Mongolian Beef?
Mongolian beef is a dish of stir-fried flank steak, onions, and scallions in a savory sauce. The dish is believed to be of Chinese origin, but its name likely comes from the Mongolian Plateau region.
What do Beijing beef and Mongolian beef taste like?
Beijing beef is sweet and savory, with a hint of hoisin sauce. Mongolian beef is similar, but the flavors are more intense and the dish is often spicier.
How to make Beijing beef?
Here is a recipe for Beijing beef:
- 1 pound flank steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 3 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped scallions
- In a large bowl, whisk together soy sauce, hoisin sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Add beef to the bowl and toss to coat. Let marinate for at least 30 minutes, up to 1 hour.
- In a large skillet or wok over high heat, add oil. Once hot, add onion, bell peppers, and scallions. Stir-fry for 3-4 minutes until vegetables are slightly softened.
- Add beef to the pan and continue to stir-fry for 5-6 minutes until browned and cooked through.
- Serve with rice or noodles. Enjoy!
What is Beijing Beef at Panda Express?
Panda Express Beijing Beef is a sweet and savory dish made with flank steak, onions, and bell peppers in a hoisin sauce. It’s one of the chain’s most popular dishes.
What is the most popular item at Panda Express?
Panda Express is a popular chain of Chinese-American restaurants. The most popular dish at Panda Express is the Orange Chicken. It is a dish of battered and fried chicken pieces that are tossed in a sweet and tangy orange sauce.
Does Panda Express Beijing beef have peanuts?
Panda Express Beijing beef does not have peanuts. Peanuts are not used in the dish and are not listed as an ingredient on the Panda Express website.
What kind of meat does Panda Express use?
Panda Express uses beef that is sourced from USDA-inspected  plants. The beef is then cut into thin strips and stir-fried with a variety of vegetables.
What’s the difference between Mongolian beef and Szechuan beef?
The difference between Mongolian beef and Szechuan beef is that Szechuan beef is cooked in a spicy chili pepper sauce, while Mongolian beef is not. Both dishes are of Chinese origin and both are typically made with flank steak, but the similarity ends there. Szechuan beef is a more recent dish, while Mongolian beef has been around for centuries.
Why is it called Mongolian beef?
Mongolian beef is a dish that originates from the Chinese province of Inner Mongolia. The dish consists of thinly sliced beef that is stir-fried with vegetables in a savory sauce. Mongolian beef gets its name from the fact that it is a popular dish in Mongolian cuisine.
Beijing beef and Mongolian beef are two popular Chinese dishes that are similar in some ways but different in others. Beijing beef is sweet and savory, while Mongolian beef is more intense and often spicier. Both dishes are made with thinly sliced flank steak, but Beijing beef also includes green peppers and onions in a hoisin sauce. Szechuan beef is a dish that is similar to Mongolian beef, but it is cooked in a spicy chili pepper sauce. Mongolian beef gets its name from the fact that it is a popular dish in Mongolian cuisine.