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
Scale
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.
