The Chef

Restaurants

Meals

Drinks

Restaurants›Panda Cuisine›Dry Pot Beef Recipe

Dry Pot Beef Recipe

Name: Panda Cuisines Dry Pot Beef Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak (thinly sliced against the grain); 1 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1 each egg white; 0.5 tsp kosher salt; 0.25 tsp white pepper; 4 tbs vegetable oil (for stir-frying); 0.5 tsp sesame oil; 1.5 tbs doubanjiang (spicy fermented broad bean paste); 1 tsp fermented black bean (douchi), rinsed and roughly chopped; 1 tbs ginger, peeled and julienned; 6 clove garlic, thinly sliced; 1 tsp Sichuan peppercorns, lightly crushed; 6 each dried red chilies, stems removed and halved; 4 each scallions, white and light-green parts separated and sliced; 1 each green bell pepper, seeded and cut into 1/2" strips; 1 each red bell pepper, seeded and cut into 1/2" strips; 1 each onion, cut into 1/2" wedges; 0.5 cup roasted peanuts (or cashews); 1 tsp dark soy sauce; 1 tbs light soy sauce (additional); 1 tbs oyster sauce; 0.25 cup chicken stock or water; 0.5 tsp sugar; 1 tsp cornstarch (slurry); 1 tbs cold water (for slurry)

Inspired by Panda Cuisine

Time45m

Serves4

Make Dry Pot Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Marinade

1 lb flank steak (thinly sliced against the grain)

1 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1 each egg white

1/2 tsp kosher salt

1/4 tsp White pepper

Aromatic oil and sauce base

4 tbs vegetable oil (for stir-frying)

1/2 tsp Toasted sesame oil

1 1/2 tbs doubanjiang (spicy fermented broad bean paste)

1 tsp fermented black bean (douchi), rinsed and roughly chopped

1 tbs ginger, peeled and julienned

6 clove garlic, thinly sliced

1 tsp Sichuan peppercorns, lightly crushed

6 each dried red chilies, stems removed and halved

4 each scallions, white and light-green parts separated and sliced

Vegetables & Crunch

1 each green bell pepper, seeded and cut into 1/2" strips

1 each red bell pepper, seeded and cut into 1/2" strips

1 each onion, cut into 1/2" wedges

1/2 cup roasted peanuts (or cashews)

Sauce and finishing

1 tsp dark soy sauce

1 tbs light soy sauce (additional)

1 tbs oyster sauce

1/4 cup chicken stock or water

1/2 tsp sugar

1 tsp cornstarch (slurry)

1 tbs cold water (for slurry)

Method

Beef and Marinade

Slice and marinate

Trim any excess fat from the flank steak and slice it thinly across the grain into strips about 1/8–1/4" thick. Place the slices in a bowl. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, the egg white, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Mix thoroughly to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Aromatic oil and sauce base

Prepare aromatics: separate the scallion whites from the greens and slice both. Peel and julienne the ginger, thinly slice the garlic, remove stems and halve the dried chilies, and lightly crush the Sichuan peppercorns.

Infuse oil

Heat a large wok or heavy skillet over medium-high heat until hot. Add 4 tablespoons vegetable oil and 1/2 teaspoon sesame oil. When shimmering (but not smoking), add the Sichuan peppercorns and dried chilies. Fry for 20–30 seconds until fragrant, taking care not to burn the chilies.

Add the fermented ingredients: push the peppercorns and chilies to the side and add 1.5 tablespoons doubanjiang and 1 teaspoon chopped fermented black bean. Stir-fry the paste in the oil for 30–45 seconds to bloom the flavors, stirring constantly.

Add ginger, garlic, and the scallion whites. Stir-fry 30–45 seconds until aromatics soften and become fragrant but not browned.

Stir-fry beef and vegetables

Cook beef

Push aromatics to the side or transfer briefly to a bowl. Increase heat to high and add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry the beef 1–2 minutes until it is browned at the edges but still tender (it will finish cooking later). Remove beef to a plate and keep warm.

Cook vegetables

Add a small splash (about 1 teaspoon) more oil if the wok looks dry. Add the onion wedges and bell pepper strips. Stir-fry 1–2 minutes until they begin to soften but remain crisp-tender.

Return the aromatics and beef to the wok with the vegetables. Toss to combine.

Sauce and finishing

Combine the sauce: in a small bowl mix 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce (additional), 1 tablespoon oyster sauce, 1/4 cup chicken stock (or water), and 1/2 teaspoon sugar. Stir to combine.

Bring sauce to the wok: pour the sauce mixture into the wok and stir everything together. Let it come to a simmer for 30–45 seconds so flavors meld.

Thicken: whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the wok while stirring; cook 15–30 seconds until the sauce slightly thickens and coats the beef and vegetables.

Finish and garnish: add the roasted peanuts and the sliced scallion greens. Toss briefly, then taste and adjust seasoning (add a pinch more salt or a dash of soy if desired). Remove from heat and transfer to a serving platter immediately.