If you have ever craved the vibrant, tangy, and crispy delight from your favorite Chinese takeout spot, then you are going to fall head over heels for this Panda Express Copycat Beijing Beef Recipe. It’s got that perfect combination of tender, crispy beef slices drenched in a sticky, sweet, and slightly spicy sauce that will instantly transport you to those cozy nights of comfort food indulgence. From the crunchy bell peppers to the punchy garlic and the layers of umami from the hoisin and oyster sauces, this recipe perfectly captures that iconic takeout flavor right in your own kitchen.
Ingredients You’ll Need
This recipe calls for straightforward ingredients, each playing a crucial role in balancing the flavors and textures of the dish. Every item on this list helps build that signature crispy yet saucy Beijing beef experience you love.
- 1 pound skirt steak (or flank steak): Choose a tender cut for juicy, flavorful beef that crisps beautifully when fried.
- 1 large egg (beaten): Acts as a binder to help the cornstarch coat stick to the beef for maximum crispiness.
- ¼ cup cornstarch (divided): Essential for creating the crispy coating on the beef and thickening the sauce.
- 1 cup vegetable oil: Perfect for frying and imparting the golden crunch we crave in this dish.
- 1 small yellow onion (sliced): Adds a natural sweetness and slight caramelization that complements the sauce.
- 1 large red bell pepper (cut into 1-inch pieces): Brings a fresh, colorful crunch and mild sweetness to brighten the dish.
- 3 cloves garlic (minced): Injects a punch of aromatic depth that ties all the flavors together.
- ½ cup water: Used to help thin and meld the sauce ingredients evenly.
- ¼ cup granulated sugar: Provides the necessary sweetness that balances the tang and spice perfectly.
- 3 Tablespoons ketchup: Adds tomato base and a gentle tang to the sauce.
- 6 Tablespoons hoisin sauce: Key for that rich, slightly sweet, and smoky umami depth.
- 1 Tablespoon low-sodium soy sauce: Lends saltiness and complex savory flavor without overpowering.
- 2 teaspoons oyster sauce: Intensifies the umami and rounds out the richness.
- 4 teaspoons sweet chili sauce: Offers a subtle sweet heat that is signature to Beijing beef.
- 1 teaspoon crushed red pepper flakes: Adds the perfect amount of kick to keep it exciting.
- 2 Tablespoons apple cider vinegar: Brings brightness and a pleasant tang to balance the sweetness.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Prepare and Marinate the Beef
Start by slicing your skirt or flank steak thinly against the grain, about a quarter inch thick—this ensures tender bites. Toss the beef slices in a medium bowl with the beaten egg and one teaspoon of cornstarch. Letting the beef marinate for 30 minutes to an hour will give the coating something to cling to and help keep the meat moist during frying.
Step 2: Mix the Signature Beijing Sauce
While your beef marinates, whisk together the water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. This vibrant sauce is the heart of the Panda Express Copycat Beijing Beef Recipe and will meld all those robust flavors perfectly.
Step 3: Coat the Beef for Crispiness
Once marinated, add the remaining cornstarch to the beef and toss everything together. This final dusting is what creates the crisp, golden layer once fried—so don’t skip it!
Step 4: Fry the Beef to Perfection
Heat your vegetable oil in a skillet over medium-high heat. When hot, fry the beef in small batches for 2 to 3 minutes or until deeply golden and crispy. Drain the cooked beef on paper towels and cover it loosely to stay warm as you fry the rest.
Step 5: Sauté the Veggies
Using about two tablespoons of the leftover oil from frying, toss sliced onion and red bell pepper into a separate skillet. Cook over medium-high heat for 2 to 3 minutes until edges begin to caramelize. Add the minced garlic last and sauté just until fragrant—not too long to keep that bite.
Step 6: Combine and Finish with Sauce
Pour the prepared Beijing sauce into the skillet with veggies and bring to a medium-high simmer. Cook for 3 to 5 minutes until the sauce thickens to a luscious glaze. Finally, toss in the crispy beef and stir gently to coat every piece with that addictive sauce. Serve it piping hot for the best experience.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
A light sprinkle of sliced green onions or toasted sesame seeds adds a lovely pop of color and a little texture contrast. These subtle touches make your dish look as good as it tastes!
Side Dishes
Steam some fluffy white jasmine rice or sticky rice on the side to soak up all that amazing sauce. Alternatively, classic steamed broccoli or snap peas offer a fresh, crisp partner that keeps the meal balanced without overwhelming the bold flavors.
Creative Ways to Present
For a fun twist, serve the beef over crispy wonton strips or alongside fried rice and slaw for a full plate of textures. This Panda Express Copycat Beijing Beef Recipe also shines in lettuce wraps, offering a fresh, handheld option that’s perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Place any leftover Beijing beef in an airtight container and refrigerate for up to 3 days. The beef tends to soften after sitting, so it’s best enjoyed fresh but still delicious the next day.
Freezing
You can freeze the cooked beef without the sauce for up to 2 months. Keep the sauce separate in a freezer-safe container and reheat together for best texture. Defrost overnight in the fridge before reheating.
Reheating
To bring back the crispiness, reheat in a hot skillet over medium heat rather than the microwave. Add a splash of water or sauce if it feels dry and cook just until warmed through and glossy.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! Flank steak or skirt steak works best because they’re tender and slice thinly. You can also try sirloin if you prefer, but avoid tougher cuts that might not crisp well.
Is there a vegetarian version of this dish?
While this recipe is beef-based, you can easily swap the steak for crispy fried tofu or seitan for a vegetarian-friendly twist that still carries that beloved Beijing sauce flavor.
How spicy is the Panda Express Copycat Beijing Beef Recipe?
It features a mild to moderate heat level thanks to the crushed red pepper flakes and sweet chili sauce. You can adjust the spice by adding more or less crushed pepper to suit your taste.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the fridge. Let it come to room temperature before cooking it down in the pan to develop the right consistency.
What’s the best way to get the beef crispy without deep frying?
If you want to avoid deep frying, pan-frying in a shallow amount of oil over medium-high heat in batches works well. Just ensure the oil is hot enough to crisp the beef quickly without stewing it.
Final Thoughts
I can’t wait for you to dive into this Panda Express Copycat Beijing Beef Recipe because it’s a total game-changer. With its perfectly crispy beef and punchy, saucy flavor, you’re not just recreating a favorite dish—you’re elevating your home-cooked Chinese food game. Get ready to wow your taste buds and impress everyone at your table!
Print
Panda Express Copycat Beijing Beef Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Panda Express Copycat Beijing Beef recipe recreates the beloved takeout favorite at home with crispy fried flank steak coated in a tangy, sweet, and slightly spicy sauce, accompanied by caramelized onions and bell peppers. Perfect for a satisfying meal that captures the authentic flavors of the restaurant style dish.
Ingredients
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. Place the beef in a medium bowl, add the beaten egg and 1 teaspoon of cornstarch, then mix well to coat. Allow the beef to marinate for 30 minutes up to 1 hour to tenderize and enhance flavor.
- Mix 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 for later use.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef and toss thoroughly until each piece is evenly coated, preparing it for frying.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat until hot. Fry the beef in small batches for 2 to 3 minutes per batch, or until pieces are golden brown and crispy. Use a slotted spoon to transfer the fried beef to a paper towel-lined plate to drain excess oil. Keep the beef warm while frying remaining batches.
- Sauté the Vegetables: In a separate large skillet, heat 2 tablespoons of the previously used oil over medium-high heat. Add the sliced onion and red bell pepper and cook for 2 to 3 minutes until they begin to caramelize on the edges. Add the minced garlic and cook for a few more seconds until fragrant. Remove the cooked vegetables and set them aside with the beef.
- Cook the Sauce and Combine: Using the same skillet, pour in the prepared Beijing sauce and cook over medium-high heat until thickened, about 3 to 5 minutes. Return the fried beef and sautéed vegetables to the pan and toss well to coat everything evenly in the sauce.
- Serve: Serve the Beijing beef immediately while hot and enjoy a restaurant-style meal at home.
Notes
- Cutting the beef against the grain ensures tenderness.
- Frying in small batches helps maintain hot oil temperature for crispy beef.
- Use low-sodium soy sauce to control saltiness.
- You can adjust crushed red pepper flakes according to spice preference.
- For a healthier option, try shallow frying or air frying beef strips.
