Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.
Turns out the idea was a hit, Panda Express Beijing Beef is a totally popular pick. The breading keeps a crunch to the outside even though it is covered in the sweet, spicy, sticky sauce and the red bell peppers and onions provide a soft, deliciously sweet counterpart to the spicy beef.
Keeping track of all the Panda Express copycat recipes here on the blog? I have a whole page dedicated to Panda Express Recipes… every single one in fact: Panda Express Recipes Index
Looking for more Chinese Food in general?
- Cheesecake Factory Mandarin Cashew Chicken
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Many more Chinese food options…
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.
Tools Used in the Making of this Panda Express Beijing Beef Recipe:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.
Oyster Sauce: This is a unique flavor and ingredient. If you avoid seafood and want another option I recommend Vegetarian Oyster Sauce (made from mushrooms) but I don’t recommend you swap this out for something else altogether.
Hoisin Sauce: Considered to be like an Asian BBQ sauce, this is a unique flavor I would not leave out of the dish.
Sweet Chili Sauce: Adds that sweet, glaze to the dish that you’ll have trouble replicating without quite a lot of work, this is at the heart of the dish. If you’re in a pinch use the Trader Joe’s brand, add a bit more than written of the crushed red peppers since the Trader Joe’s variety is not spicy at all.
- 1 pound flank steak
- 1 cup canola oil
- 4 cloves garlic minced
- 1 yellow onion sliced
- 1 pieces red bell pepper cut into 1"
- 1/4 cup cornstarch divided
- 1/4 teaspoon salt
- 3 egg whites beaten
- 1 teaspoon cornstarch
- 1/2 cup water
- 1/4 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.