Panda Express Beijing Beef is an awesome copycat of the original. It is prepared with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce just like the one you line up for at your local mall!
In the month of December there is so much going on in our house between the holidays we celebrate, client parties and every day food. This Panda Express Beijing Beef is a nod to the Chinese food favorite in an homage to the upcoming Christmas holiday from the non-Christian perspective. It is basically a known tradition that on Christmas day the only places that may be open for business that will deliver food are Chinese food restaurants. This dish is part of a tradition for us to enjoy a traditional Chinese food dinner on the first day of Hanukkah (a more traditional Hanukkah meal is reserved for the final night).
This dish may seem like it has a LONG list of ingredients, but that is because it is a multi-step recipe. If this is more in-depth or time intensive than you would like you can make some quick adjustments to help get dinner on the table sooner.
- Buy presliced (but not seasoned) fajita beef meat from your butcher. It will NOT be as thin as I recommend but it is a quick swap if you’re in a rush.
- Mix up your Panda Express Beijing Beef sauce the weekend before and keep it in the fridge. Most of the prep time is in combining these ingredients.
- Skip the egg batter altogether and just toss the beef in cornstarch. Your beef will not have as much crust, but it will still be plenty crispy and delicious.
- Grab some from Panda 😉 ok, ok, this one is a joke.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef (you’re here!)
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast
Looking for more Chinese Food in general? Try these out: Cheesecake Factory Mandarin Cashew Chicken, PF Chang’s Orange Peel Chicken, California Pizza Kitchen’s Kung Pao Chicken Spaghetti.
Psst if you are wondering…or maybe speculating, yes. Yes I am on a mission to bring you every Panda Express recipe. Coming soon? Fried Rice and Black Pepper Chicken. Any other favorites you want me to get to sooner rather than later? Let me know, I am happy to bump things up in rotation if you all have any special requests.
- 1 pound flank steak
- 1 cup canola oil
- 4 cloves garlic, minced
- 1 yellow onion, sliced
- 1 red bell pepper, cut into 1" pieces
- ¼ cup cornstarch, divided
- ¼ teaspoon salt
- ½ teaspoon sugar
- 3 egg whites, beaten
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup water
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons Hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoons crushed red peppers
- 2 tablespoons apple cider vinegar
- Cut the flank steak against the grain into thin ¼ inch slices.
- In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
- To make the Beijing Beef Sauce, in a small bowl whisk together the ½ cup water, ¼ cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
- After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
- Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
- With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
- Fry the slices, in batches, until golden brown (2-3 minutes).
- Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
- Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
- Add the garlic in and continue to cook a few more seconds until fragrant.
- Remove the veggies and put them with the beef on a plate.
- Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
- Add the beef and vegetables into the sauce and toss to combine.
- Serve immediately.