Beijing Beef Panda Express Style

This Panda Express Beijing Beef copycat recipe is all about crispy beef tossed in a tangy sweet spicy sauce with tender sautéed peppers and onion. You get restaurant flavor and texture using easy store-bought ingredients right in your own kitchen. It is my go-to when I am craving comfort takeout at home and my family loves it every time

The first time I made this for my kids it was gone so fast that I barely got my own serving. That sweet spicy sauce was the best part and now we all crave it on weeknights

Ingredients

• Flank steak: sliced thin for maximum crisp and tenderness Pick a steak with nice marbling
• Vegetable oil: makes the beef crispy and is neutral in flavor Use a fresh light oil not olive
• Red bell pepper: adds bright sweetness and crunch Pick a pepper that is firm and glossy
• Yellow onion: brings natural sweetness and a pleasant bite Look for firm onions with no soft spots
• Minced garlic: for depth and sharp aroma Always use fresh cloves
• Cornstarch: gives the beef its signature crispy finish Make sure it is fresh so it coats evenly
• Egg: binds the marinade to keep the beef juicy
• Salt and cold water: to enhance flavor and texture
• Hoisin sauce: delivers serious umami richness Read labels and choose without a metallic smell
• Soy sauce: adds savoriness Ensure it is not too salty
• Ketchup and honey or sugar: for tang and sweetness Opt for tomato-rich ketchup and mild honey
• Sweet chili sauce: balances the heat and adds a little sheen
• Oyster sauce: gives savory depth and slightly briny notes Choose a high quality kind with little fillers
• Rice wine vinegar: for tang and brightness Select a clear clean-tasting vinegar
• Red pepper flakes: bring gentle spice Increase or decrease to your liking

Step-by-Step Instructions

Marinate the Steak:

Mix egg cornstarch salt and cold water in a large bowl until smooth Slide in sliced steak and stir everything so every piece is coated Let the bowl chill in the fridge for at least thirty minutes so flavor soaks in and the coating sets

Prepare the Sauce:

Combine water honey ketchup hoisin sauce soy sauce oyster sauce sweet chili sauce rice wine vinegar red pepper flakes and cornstarch in a bowl Whisk until totally smooth No lumps should remain This sauce is the star so taste and balance for your liking

Coat the Steak for Crisping:

Toss the marinated steak with cornstarch until all sides are completely covered This helps create the shatteringly crisp crust

Fry the Steak Pieces:

Pour the oil into a wok or deep skillet and heat to medium high Use a chopstick or wooden spoon to check for sizzling Fry steak in batches so the oil stays hot Cook until golden brown on both sides then let rest on a plate Cook in small amounts so the beef crisps not steams

Sauté the Vegetables:

Pour almost all the oil out of the pan but leave a thin coating Put the pan back on heat Add onion pepper and garlic Sauté for about three to four minutes until the veggies get a touch tender but still have color and crunch

Simmer the Sauce and Combine:

Add the premade sauce to the hot veggies Stir and let it simmer for a few minutes until just thickened It should bubble and become shiny Add the fried beef back in and toss until every piece is covered Remove from heat and serve hot with rice if you like

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Flank steak is my top choice for this dish because it turns out juicy but still gets the perfect crispy edges after frying. My kids call this a celebration meal especially when they see the glossy sauce get poured over the crunchy beef

Storage tips

Leftovers store well in a covered container in the fridge for up to three days The beef will soften but the flavors become deeper You can reheat in a skillet over medium low heat to revive a bit of the crispiness or pop in an air fryer for a minute or two

Ingredient substitutions

If you cannot find flank steak try sirloin tip or flat iron Cut against the grain for tenderness Hoisin can be swapped with extra oyster sauce or a splash of barbecue sauce in a pinch Red bell can be switched for yellow or even thinly sliced carrots For a gluten free version use tamari instead of soy sauce

Serving suggestions

Serve the beef over steamed rice or fried rice to soak up every bit of sauce It is also delicious with noodles or even in lettuce wraps with a hit of fresh cilantro Add steamed broccoli on the side for extra color and crunch

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Cultural context

This American Chinese dish was made famous by Panda Express and features the sweet tangy and lightly spicy flavor profile that has become a hallmark of Chinese restaurant favorites in the US It draws inspiration from classic sweet and sour cooking but with a beefy deeply savory twist

Common Recipe Questions

→ What cut of beef works best for this dish?

Flank steak is recommended for its tenderness and ability to absorb marinades. Slice it thinly against the grain for the best texture.

→ How do you achieve crispy beef?

Coat marinated beef slices in cornstarch and fry them in hot oil until golden brown. Fry in small batches for even crispiness.

→ Can I adjust the spice level?

Absolutely. Control heat by increasing or decreasing the red pepper flakes and sweet chili sauce in the glaze to taste.

→ What vegetables pair well in this dish?

Red bell pepper and yellow onion are commonly used. You can also add snap peas, carrots, or broccoli for extra color and crunch.

→ What is the best way to serve Beijing Beef?

It’s traditional to serve over steamed white rice, but brown rice or noodles also pair beautifully with the flavorful beef and sauce.