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
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 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.
