If you have been craving the bold, tangy, and satisfyingly crispy flavors of your favorite takeout, you are in for a treat with this Panda Express Copycat Beijing Beef Recipe. This dish perfectly captures the essence of that iconic sweet and spicy sauce, tender yet crunchy beef strips, and vibrant vegetables, all coming together in a mouthwatering stir-fry that is sure to impress. Making this at home is not only satisfying but also allows you to savor fresh flavors without the guilt of takeout oils or preservatives.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in delivering the authentic taste and texture that make this Panda Express Copycat Beijing Beef Recipe so irresistible. From the tender skirt steak to the balance of sweet, tangy, and spicy sauces, every component adds layers of flavor and color to your plate.
- 1 pound skirt steak (or flank steak): The star protein that becomes tender and crispy when cooked properly.
- 1 large egg (beaten): Helps the cornstarch stick to the beef, creating that signature crispy coating.
- ¼ cup cornstarch (divided): Essential for coating the beef and giving it that perfect crunch.
- 1 cup vegetable oil: For frying the beef to golden-brown deliciousness.
- 1 small yellow onion (sliced): Adds a sweet, caramelized aroma and texture.
- 1 large red bell pepper (cut into 1-inch pieces): Provides vibrant color and a slight crunchy freshness.
- 3 cloves garlic (minced): Brings a punch of aromatic flavor that wakes up the entire dish.
- ½ cup water: Used to build the luscious Beijing sauce.
- ¼ cup granulated sugar: Balances out the tangy and savory sauce with sweetness.
- 3 Tablespoons ketchup: Adds depth and a concentrated tomato flavor to the sauce.
- 6 Tablespoons hoisin sauce: Imparts a rich, slightly sweet, and savory flavor central to Beijing Beef.
- 1 Tablespoon low-sodium soy sauce: Brings a salty umami punch without overpowering.
- 2 teaspoons oyster sauce: Enhances the sauce’s savory complexity.
- 4 teaspoons sweet chili sauce: Injects a gentle heat with a touch of sweetness.
- 1 teaspoon crushed red pepper flakes: Offers just enough heat to keep things interesting.
- 2 Tablespoons apple cider vinegar: Adds a bright tang that perfectly balances the sweet sauce.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Preparing the Beef
Start by slicing your skirt or flank steak thinly against the grain into ¼-inch strips — this ensures tenderness. Then toss the strips in a bowl with the beaten egg and 1 teaspoon of cornstarch. This simple marinade helps the coating stick and tenderizes the beef slightly. Let it marinate for anywhere from 30 minutes up to one hour if you have the time; this step makes a difference!
Step 2: Mixing the Beijing Sauce
While the beef marinates, it’s time to whisk together the magic of the dish — the Beijing sauce. Combine water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. Whisk until everything is smoothly blended. This sauce will later transform the dish with its perfect balance of sweet, tangy, and spicy flavors.
Step 3: Coating the Beef
Once the beef has marinated, sprinkle the remaining cornstarch over it, then toss until every strip is coated evenly. This double-coating creates the crispiness we all love in Beijing Beef, a texture that contrasts beautifully with the tender inside.
Step 4: Frying the Beef
Now heat the vegetable oil in a medium skillet over medium-high heat. When it’s hot, fry the beef strips in small batches, about 2 to 3 minutes each, turning occasionally, until golden and crispy. Removing the beef to a paper towel-lined plate helps get rid of excess oil while keeping the pieces warm and crispy. Doing this in batches is key to avoiding overcrowding and maintaining that perfect crunch.
Step 5: Cooking the Veggies
In a separate large skillet, heat 2 tablespoons of the leftover frying oil over medium-high heat, then add the sliced onion and red bell pepper. Cook for 2 to 3 minutes until the edges just start to caramelize, adding wonderful sweetness and depth. Add the minced garlic in the last few seconds to release its fragrance without burning. Then transfer the veggies to the plate with your fried beef.
Step 6: Bringing It All Together
Pour your prepared Beijing sauce into the same skillet you used for the veggies, cooking over medium-high heat until the sauce thickens—this usually takes about 3 to 5 minutes. Once thick and glossy, add back the beef and vegetables, tossing everything together so each bite is coated in that luscious, flavorful sauce. Serve immediately to enjoy the contrasting textures and perfectly balanced flavors.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
A sprinkle of thinly sliced green onions or toasted sesame seeds adds a fresh, visually appealing touch and a little crunch. Some freshly chopped cilantro can also brighten the dish wonderfully. These simple garnishes make the dish feel restaurant-quality right at your dinner table.
Side Dishes
Classic steamed white rice or fragrant jasmine rice pairs perfectly with this Panda Express Copycat Beijing Beef Recipe, soaking up every bit of that savory-sweet sauce. You can also serve it alongside simple steamed vegetables or an Asian-inspired slaw for extra texture and freshness.
Creative Ways to Present
Try serving the beef in lettuce cups for a fun, handheld version that’s both light and hands-on. Alternatively, pile it atop a bowl of noodles or use as a flavorful filling inside bao buns or wraps for something a bit different and equally delicious.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the Panda Express Copycat Beijing Beef Recipe to cool completely, then place it in an airtight container and refrigerate. It will keep well for 3 to 4 days, allowing you to enjoy convenient and flavorful meals for a few days after cooking.
Freezing
This Beijing Beef also freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 1 month. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally, to help the sauce warm evenly without drying out the beef. Avoid microwaving if you want to preserve the crispy texture of the beef; however, if you must, do so in short bursts and check frequently.
FAQs
Can I use other cuts of beef for this recipe?
Yes! While skirt or flank steak are ideal for tenderness and flavor, you can also use sirloin or even thinly sliced ribeye. Just make sure to slice thinly against the grain for the best texture.
Is the sauce spicy?
The sauce has a gentle kick thanks to the crushed red pepper flakes and sweet chili sauce, but it is not overwhelmingly spicy. You can adjust the heat by reducing or increasing the red pepper flakes according to your preference.
Can this recipe be made gluten-free?
Absolutely! Use gluten-free soy sauce and hoisin sauce to keep the flavors intact without gluten. Be sure to double-check your other sauces as well.
What can I substitute for cornstarch?
If you don’t have cornstarch, arrowroot powder is a great in-the-moment substitute that provides a similar crispiness when frying the beef.
Can I make this recipe ahead and reheat it for later meals?
Yes, this dish stores well in the fridge for 3 to 4 days and reheats nicely. Just be sure to reheat gently to maintain the beef’s texture and keep the sauce luscious.
Final Thoughts
This Panda Express Copycat Beijing Beef Recipe is a fantastic way to bring an all-time favorite takeout dish right into your own kitchen. It’s easy enough for weeknight dinners but impressive enough for guests, delivering that perfect harmony of crispy beef and tangy sauce every time. Trust me, once you try making this at home, you’ll be hooked — it’s comfort food at its best, and you have total control over the flavors and ingredients. Give it a go and enjoy every delicious bite!
Print
Panda Express Copycat Beijing Beef Recipe
- Prep Time: 15 minutes (plus 30-60 minutes marinating)
- Cook Time: 30 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 crispy, tender strips of marinated flank steak tossed in a flavorful, sweet and tangy Chinese-style sauce with sautéed bell peppers and onions. Perfect for recreating a favorite takeout dish at home, this recipe combines a crispy fried beef coating with a rich, sticky sauce that balances savory, sweet, and spicy notes.
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 Beef 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
- Marinate the Beef: Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, combine the beef, beaten egg, and 1 teaspoon of cornstarch. Mix well and let it marinate for 30 minutes to 1 hour to tenderize and help the coating stick.
- Prepare the Beijing Sauce: In a small bowl, whisk together water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. Set this sauce mixture aside.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef and toss thoroughly to coat each slice evenly. This coating will become crisp when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, fry the beef slices in small batches for 2 to 3 minutes each, or until they turn golden brown and crispy. Remove and drain each batch on a paper towel-lined plate. Keep covered to stay warm while frying the rest.
- Sauté Vegetables: In a separate large skillet, heat 2 tablespoons of the beef-frying oil over medium-high heat. Add the sliced onion and red bell pepper. Cook for 2 to 3 minutes until the vegetables begin to caramelize on the edges. Add the minced garlic and cook for another few seconds until fragrant. Remove the vegetables and set aside with the fried beef.
- Thicken the Sauce and Combine: Add the prepared Beijing sauce to the skillet used for the vegetables. Cook over medium-high heat for 3 to 5 minutes until the sauce thickens to a glossy consistency. Return the beef and vegetables to the skillet and toss everything vigorously in the sauce to coat evenly.
- Serve: Serve the Beijing Beef hot immediately after tossing in the sauce, ideally over steamed white rice for an authentic experience. Enjoy your homemade takeout!
Notes
- Cutting the beef against the grain ensures tenderness.
- Be careful not to overcrowd the pan when frying beef to maintain crispiness.
- Adjust crushed red pepper flakes according to your preferred spice level.
- If you prefer less oil, you can reduce the frying batches and drain well on paper towels.
- For gluten-free, substitute soy sauce with tamari and ensure all sauces used are gluten-free.
