Sweet and Spicy Beijing Bear Recipe

This Beijing bear recipe turns tough wild game into crispy, tender bites coated in a sticky, sweet, and spicy sauce. The secret is a simple velveting technique that could make this the best camp meal you have ever had.

Beijing Bear Turns Tough Wild Game Into Campfire Gold

If they hunted bears in China, this Beijing bear recipe might be how they’d eat it…or at least, if bear was on the menu at Panda Express, this is how it would be served. Bear meat goes so well with sweet recipes, and this one works well to tenderize even the toughest cuts.

The real star of this Beijing bear recipe is the velveting technique that tenderizes the meat. Mix egg whites and cornstarch and marinate the meat for at least 30 minutes in the mixture. If you keep it in the fridge, you could do it overnight. Prep it before heading to hunt camp and it’ll be the best camp meal you’ve ever had.

Two Easy Sauces for Sweet and Spicy Bear Meat

This homemade sauce is delicious, but if you’re cooking in camp, you can simplify the Beijing bear recipe a lot. Just buy the Panda Express Beijing beef sauce for a few bucks and add it to the meat and veggies.

Or, buy a jar of grape jelly and a bottle of ketchup or chili sauce. Combine those in equal portions, simmer, and add the mixture to the meat and veggies. It is a simple camp shortcut that still delivers the sweet and spicy finish this bear meat recipe needs.

What You Need for Sweet and Spicy Beijing Bear

Bear Meat and Crispy Velveting Coating

• 1-3 lbs. of Meat, sliced: I used a chunk of rump from a black bear, but it’d be good with any red meat, including rock chuck. Slice it 1/4″-thick and bite-width.
• 1/4 to 1/2 cup cornstarch, depending on how much meat you use
• 3-5 egg whites, beaten
• Cooking oil for frying (vegetable, canola, etc), probably 1 to 2 Cups.

Vegetables and Aromatics

• 1 Onion, sliced bite-sized
• 1 Red bell pepper (optional), sliced bite-sized
• 6 Garlic cloves, minced, or 2 Tablespoons from a bottle

Bold Beijing-Style Sauce

• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/3 cup Hoisin sauce
• 1/4 cup sweet chili sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 3 Tablespoons rice wine vinegar or apple cider vinegar
• Cayenne pepper to taste

Beijing Bear Recipe Details at a Glance

How to Cook Crispy Beijing Bear Without Drying It Out

Start by slicing the meat 1/4″ thin across the grain, and then slice it again into bite-sized pieces because it won’t be convenient to cut while eating. Cutting across the grain helps make tough bear meat easier to chew, while the small pieces cook quickly and evenly.

Velvet the Bear Meat for a Tender Bite

Separate the yolks from the egg whites and beat the whites until frothy. Add the whites to 1 teaspoon of the corn starch. Add the meat to the mixture and coat all sides. Let this marinate for at least half an hour. Prep the sauce and veggies while it sits.

That egg white and cornstarch coating is what helps this Beijing bear recipe stay tender inside while developing a thin, crisp finish outside.

Slice the Vegetables and Build the Sauce

Slice the onion into large bite-sized pieces, and the bell pepper, too. Mince the garlic.

Combine all the ingredients for the sauce. Mixing it before the frying starts keeps the cooking process moving once the oil and pans are hot.

Coat the Meat Again for a Thin, Crispy Crust

Put at least 2 Tablespoons of cornstarch in a bowl large enough for the meat. Take the meat out of the marinade and coat it in the cornstarch. Let that sit while you get the frying oil ready.

Fry Bear Meat Outside and Keep the Camp Smelling Better

I like to fry outside so the house doesn’t smell like oil. My Camp Chef pellet grill has the Sidekick propane burner on it, and a Dutch oven on the burner is perfect for frying the meat. Utilizing your camp stove is also a good idea.

You’ll want the oil hot enough that the meat cooks through in about 3 minutes, flipping partway through. As always, the key to cooking with cast iron is preheating long enough at a lower heat so the pan is like a heat battery while you cook.

Small Batches Make the Bear Meat Crispier

Before you fry the meat, coat it once more in more cornstarch. This is how you get that thin, crispy-but-tender finish. Fry the meat in small batches, and make sure the pieces don’t touch each other in the fryer or they’ll pull the batter off. Set the meat aside once it’s all cooked.

Use a skillet or a cast iron wok and a couple of Tablespoons of the frying oil to fry the onions over high heat. I like them browned, but still a little crunchy. Once the onions are done, remove them from the heat. Add the garlic and sauté it for about three minutes.

Finish the Beijing Bear With a Sticky, Spicy Glaze

Add the sauce to the pan and boil, stirring often. Once it starts to thicken, add the bell peppers, then add the meat back in. The glaze should cling to the crispy bear meat without drowning the coating.

Serve this Beijing bear recipe over rice or noodles, or even as a hoagie sandwich around the campfire. The sweet sauce plays well with rich red meat, while cayenne pepper lets you give it as much kick as your crowd can handle.

Why This Bear Meat Recipe Works

• Sweet meets wild: Brown sugar, Hoisin sauce, ketchup, and sweet chili sauce balance the rich flavor of bear meat.
• Velveting fights toughness: Egg whites and cornstarch help tenderize the meat and protect it during frying.
• Small batches stay crisp: Giving the pieces room in the oil keeps the coating attached and helps every side brown.
• Camp-friendly shortcuts work: Bottled Beijing beef sauce or equal portions of grape jelly and ketchup or chili sauce can simplify the meal.
• The heat is adjustable: Add cayenne pepper to taste so the final dish works for the whole family or the hungriest crew at hunt camp.