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
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. 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.
