If you have ever craved the irresistible tangy-sweet flavors and crispy texture of your favorite takeout, you are going to love making the Panda Express Copycat Beijing Beef Recipe right at home. This dish perfectly balances tender, crispy beef strips with a vibrant, glossy sauce that packs a punch of savory, sweet, and spicy notes. With just the right amount of crunch from fresh bell peppers and onions, every bite delivers the nostalgic joy of that famous restaurant dish without the delivery wait. Trust me, once you master this Panda Express Copycat Beijing Beef Recipe, it will quickly become a dinner rotation star for both busy weeknights and special occasions.
Ingredients You’ll Need
The magic of this Panda Express Copycat Beijing Beef Recipe lies in its straightforward, quality ingredients. Each one plays an essential role in building the layers of texture and flavor: crispy beef, luscious sauce, and tender, slightly caramelized veggies. Here’s what you’ll need to gather before diving into your kitchen adventure!
- Skirt steak (or flank steak), 1 pound: Choose a lean cut for tender, thin slices that fry up crisp and juicy.
- Large egg, 1 (beaten): Helps the cornstarch adhere to the beef, creating that signature crispy coating.
- Cornstarch, ¼ cup divided: Vital for coating the beef; one part for marinating and the rest for frying.
- Vegetable oil, 1 cup: For frying the beef to golden perfection; use an oil with a high smoke point.
- Yellow onion, 1 small (sliced): Adds sweetness and depth as it caramelizes slightly in the pan.
- Red bell pepper, 1 large (cut into 1-inch pieces): Brings a bright, crunchy freshness and a pop of color.
- Garlic, 3 cloves (minced): Infuses the sauce and vegetables with savory aroma and flavor.
- Water, ½ cup: Helps create the right sauce consistency when combined with other ingredients.
- Granulated sugar, ¼ cup: Balances out the tang and heat with a perfect hint of sweetness.
- Ketchup, 3 tablespoons: Adds a subtle tomato tang that’s key to the distinct Beijing sauce.
- Hoisin sauce, 6 tablespoons: Gives richness and a slightly sweet, earthy undertone.
- Low-sodium soy sauce, 1 tablespoon: Provides salty umami without overpowering the dish.
- Oyster sauce, 2 teaspoons: Adds depth and a slightly briny note to the sauce base.
- Sweet chili sauce, 4 teaspoons: Introduces a sweet, mild heat that brightens the sauce.
- Crushed red pepper flakes, 1 teaspoon: Brings the perfect kick of heat without overwhelming the flavor.
- Apple cider vinegar, 2 tablespoons: Lends the sauce a balanced tang that makes every bite exciting.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Prepare the Beef
Start by slicing your skirt or flank steak against the grain into thin, ¼ inch strips. This ensures tenderness in every bite. Toss these beef strips in a medium bowl with the beaten egg and a teaspoon of cornstarch, letting them marinate for 30 minutes to an hour. This simple mixture helps tenderize the meat and sets up the crispy, golden crust you’re craving.
Step 2: Whisk Together the Beijing Sauce
While your beef marinates, mix together the water, sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. This vibrant sauce is the heart and soul of the Panda Express Copycat Beijing Beef Recipe, perfectly balancing sweetness, tang, and heat.
Step 3: Coat the Beef with Cornstarch
Once your beef has soaked up the marinade flavors, sprinkle in the remaining cornstarch and toss everything together. This extra layer will create that irresistible crispy bite when fried, so don’t skip this step!
Step 4: Fry the Beef Until Crispy
Heat the vegetable oil in a medium skillet over medium-high heat until shimmering. Fry the beef in small batches for 2 to 3 minutes each, allowing the slices to turn golden and crispy but not overcrowding the pan. Transfer them to a paper towel-lined plate to drain excess oil and keep warm.
Step 5: Cook the Vegetables
Using two tablespoons of the oil left from frying, heat a separate large skillet on medium-high. Toss in the sliced onions and bell peppers, cooking for 2 to 3 minutes until they begin to caramelize on the edges. Add the minced garlic and cook for a few more seconds until fragrant but not burnt. Then, add the cooked vegetables to your plate with the beef.
Step 6: Combine Beef, Vegetables, and Sauce
Pour the prepared Beijing sauce into the skillet and bring it to a medium-high heat, simmering until it thickens to a glossy, luscious consistency—usually about 3 to 5 minutes. Return the crispy beef and sautéed vegetables to the skillet and toss everything together to coat evenly in that incredible sauce. Serve it while hot for the best experience.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
Simple garnishes can elevate your Panda Express Copycat Beijing Beef Recipe to next-level deliciousness. Sprinkle some thinly sliced green onions or toasted sesame seeds on top for freshness and a hint of nuttiness. If you like a bit more heat, a few extra crushed red pepper flakes scattered over the dish do wonders.
Side Dishes
This dish pairs beautifully with fluffy steamed white rice, which perfectly soaks up the flavorful sauce. For more variety, serve with fried rice or steamed jasmine rice. A side of stir-fried broccoli or snap peas will add healthy crunch and vibrant color to your plate, balancing the rich beef beautifully.
Creative Ways to Present
Feeling fancy? Try serving the Beijing beef over a bed of fried rice nestled inside an edible lotus leaf or banana leaf for a touch of elegance. You can also turn it into lettuce wraps for a fun, lighter meal option that lets everyone customize each bite. No matter how you present it, this dish impresses every time!
Make Ahead and Storage
Storing Leftovers
After enjoying your Panda Express Copycat Beijing Beef Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it a perfect option for next-day lunches or quick dinners.
Freezing
If you want to keep your Beijing beef for longer, freezing is your friend. Place cooled leftover beef and veggies with sauce in a freezer-safe container or bag, removing as much air as possible. It will keep well for up to 2 months. Just label it and save it for a rainy day when you need a quick meal with big flavor.
Reheating
When you’re ready to enjoy leftovers, gently reheat the beef and vegetables in a skillet over medium heat to maintain the crispiness and flavor. Avoid the microwave if possible, as it can make the beef soggy. A quick 3 to 5 minutes, stirring occasionally, will bring your Panda Express Copycat Beijing Beef Recipe back to life.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While skirt or flank steak is ideal due to its texture and flavor, you can also use sirloin or even a good quality ribeye if you prefer a more tender cut. Just be sure to slice thinly against the grain for the best results.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the soy sauce and oyster sauce with gluten-free versions, and double-check your hoisin sauce ingredients or use a gluten-free alternative. The rest of the ingredients are naturally gluten-free.
Can this dish be made less spicy?
Definitely. You can reduce or omit the crushed red pepper flakes and sweet chili sauce if you want milder flavors. The dish still tastes amazing without the heat and is easily adjusted to your preference.
How do I ensure the beef stays crispy after adding the sauce?
To keep that crispy texture, toss the beef and sauce quickly and serve immediately. The longer the beef sits in the sauce, the more it will soften. Frying the beef in small batches and draining on paper towels also helps maintain crispiness.
What are some vegetarian alternatives for this recipe?
For a vegetarian take, try using firm tofu or seitan, coated and fried similarly to the beef. The sauce remains delicious with these substitutions, and the vegetables add great texture and flavor.
Final Thoughts
Making the Panda Express Copycat Beijing Beef Recipe at home is a rewarding experience that brings that perfectly balanced crispy, tangy, and sweet beef right to your dining table. Once you try it, the convenience and irresistible flavor will keep you coming back for more. So go ahead, treat yourself and your loved ones to this classic dish that tastes just like your favorite takeout but with all the joy of homemade cooking!
Print
Panda Express Copycat Beijing Beef Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Panda Express Copycat Beijing Beef recipe delivers a crispy, tangy, and flavorful takeout favorite right in your own kitchen. Tender skirt or flank steak is marinated, coated in cornstarch, and fried until golden and crispy. It’s then tossed with a vibrant sauce featuring hoisin, soy, ketchup, chili, and vinegar, along with sautéed onions and red bell peppers for a perfect balance of sweetness, spice, and umami. Ready in just over an hour, this dish is an easy and satisfying way to recreate a beloved Chinese-American classic.
Ingredients
Beef and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil
Vegetables
- 1 small yellow onion (sliced)
- 1 large red bell pepper (cut into 1-inch pieces)
- 3 cloves garlic (minced)
Beijing Sauce
- ½ cup water
- ¼ cup granulated sugar
- 3 Tablespoons ketchup
- 6 Tablespoons hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons apple cider vinegar
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain into ¼ inch strips. In a medium bowl, combine the beef with the beaten egg and 1 teaspoon of cornstarch. Mix well to coat and marinate for 30 minutes to 1 hour to tenderize and flavor the meat.
- Make the Beijing Sauce: In a small bowl, whisk together the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set aside.
- Coat the Beef: Once the beef has marinated, add the remaining cornstarch to the mixture and toss until the beef slices are evenly coated. This coating will create a crispy exterior when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, fry the beef strips in small batches for 2 to 3 minutes each until they are golden brown and crispy. Transfer the fried beef to a paper towel-lined plate to drain excess oil and keep warm.
- Sauté the Vegetables: In a separate large skillet, heat 2 tablespoons of the reserved oil from frying the beef over medium-high heat. Add the sliced onion and red bell pepper and cook for 2 to 3 minutes until they begin to caramelize at the edges. Stir in the minced garlic and cook for an additional few seconds until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Cook the Sauce and Combine: Pour the prepared Beijing sauce into the skillet and cook over medium-high heat for 3 to 5 minutes until the sauce thickens. Add the fried beef and sautéed vegetables back into the skillet and toss everything together until well coated in the sauce.
- Serve: Serve the Beijing Beef hot immediately for the best texture and flavor. Enjoy your homemade takeout classic!
Notes
- Cutting the beef against the grain ensures tender slices that are easy to chew.
- Be sure the oil is hot enough before frying to achieve a crispy crust on the beef.
- Frying in batches prevents overcrowding, which helps maintain the beef’s crispiness.
- Adjust the amount of crushed red pepper flakes and sweet chili sauce to control the heat level according to your taste.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days but are best enjoyed fresh.
