If you have ever craved that irresistible tangy, crispy, and slightly spicy flavor from your favorite Chinese fast-food spot, then this Panda Express Copycat Beijing Beef Recipe is just what you need. This dish perfectly captures the sweet and savory balance of the original Beijing Beef, with its tender, crispy strips of steak coated in a vibrant sauce bursting with bold flavors. Whether you’re cooking for friends or simply treating yourself, this recipe brings the iconic Panda Express favorite right to your kitchen, and I can’t wait to share all the tasty details with you.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect Panda Express Copycat Beijing Beef Recipe. From the tender skirt steak to the punchy hoisin sauce, every item adds a layer of texture, tang, or sweetness that builds the dish’s unforgettable flavor profile.
- 1 pound skirt steak (or flank steak): The star of the show, providing that tender, juicy texture when sliced thin.
- 1 large egg (beaten): Helps the cornstarch stick to the beef, ensuring a crispy coating.
- ¼ cup cornstarch (divided): This creates the golden, crunchy crust that makes Beijing Beef so addictive.
- 1 cup vegetable oil: For frying the beef to a perfect crisp.
- 1 small yellow onion (sliced): Adds a sweet, slightly caramelized bite to balance the sauce.
- 1 large red bell pepper (cut into 1-inch pieces): Provides color, crunch, and a subtle sweetness.
- 3 cloves garlic (minced): Gives a fragrant depth and mild pungency.
- ½ cup water: Needed to create the base for the flavorful sauce.
- ¼ cup granulated sugar: Balances the savory elements with a luscious sweetness.
- 3 Tablespoons ketchup: Adds slight tang and a familiar comfort-food twist.
- 6 Tablespoons hoisin sauce: Brings that rich, umami-packed complexity.
- 1 Tablespoon low-sodium soy sauce: A salty, savory backbone to the sauce.
- 2 teaspoons oyster sauce: Adds more depth and a subtle sweetness.
- 4 teaspoons sweet chili sauce: Provides a gentle heat and sticky glaze characteristic of Beijing Beef.
- 1 teaspoon crushed red pepper flakes: For a touch of spice that wakes up the palate.
- 2 Tablespoons apple cider vinegar: Brings a lively tang that brightens all the flavors.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Prepare the Beef
Start by slicing your flank or skirt steak against the grain into thin ¼ inch strips. This ensures that your beef stays tender and easy to bite. In a medium bowl, combine the beef with the beaten egg and a teaspoon of cornstarch. This simple marinade helps the coating stick and keeps the beef juicy. Let it rest for 30 minutes to an hour—the wait will be worth it!
Step 2: Whisk Together the Beijing Sauce
While the beef marinates, mix up the mouthwatering sauce. Combine water, sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. Whisking these ingredients together now means the sauce will be ready to go as soon as your beef is fried.
Step 3: Coat the Beef with Cornstarch
After marinating, sprinkle the remaining cornstarch into the bowl with the beef and toss well so every slice is coated. This extra layer gives the beef its enviable crispy crust once fried. The key here is to get an even coating without overloading the meat, so toss gently but thoroughly.
Step 4: Fry the Beef Until Golden
Heat your vegetable oil in a skillet over medium-high heat until hot but not smoking. Fry the beef in small batches for 2 to 3 minutes, just until golden brown and crispy. Avoid overcrowding the pan, or the beef won’t crisp up properly. Place the cooked strips on a paper towel-lined plate and cover to keep warm while you finish frying.
Step 5: Cook the Vegetables
Using a separate skillet, add two tablespoons of the oil from frying the beef and heat over medium-high heat. Toss in the sliced onion and red bell pepper, cooking for 2 to 3 minutes until they begin to caramelize at the edges, adding natural sweetness and crunch. Stir in the minced garlic and cook for a few seconds until fragrant, then remove the vegetables from the pan and set aside with the beef.
Step 6: Thicken the Sauce and Combine
Pour the prepared Beijing sauce into the skillet and bring to a simmer over medium-high heat. Let it thicken for 3 to 5 minutes, stirring occasionally, until it transforms into a sticky, luscious glaze. Add the fried beef and vegetables back into the pan, tossing everything together so the sauce clings to every crispy, tender piece. Serve immediately and get ready for some serious deliciousness.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
A sprinkle of sliced green onions or toasted sesame seeds on top adds a pop of freshness and subtle crunch. These simple garnishes boost the dish’s visual appeal and introduce a nuanced flavor contrast that keeps your palate excited.
Side Dishes
Serve your Beijing Beef alongside steamed white rice or fried rice to soak up all that incredible sauce. For an extra touch, pair it with steamed broccoli or snap peas for a crisp, green element that’s both healthy and colorful. These sides complement the richness of the beef perfectly.
Creative Ways to Present
For a fun twist, try serving the Beijing Beef over a bed of noodles or even wrapped in warm lettuce cups for a light, handheld option. You could even pile it onto crunchy baguette slices for a fusion-style sandwich that’s bursting with flavor. There’s no wrong way to enjoy this vibrant dish!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making reheated portions taste even better. Just be sure to cool the food before sealing it to maintain freshness.
Freezing
This Panda Express Copycat Beijing Beef Recipe freezes well! Place leftover beef and sauce (separated from any sides like rice) into a freezer-safe container or bag. It will keep beautifully for up to 2 months. Just thaw overnight in the fridge before reheating for a quick meal anytime.
Reheating
For the best texture, reheat your Beijing Beef in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid the microwave when possible, as this can make the beef chewy. A quick stir-fry refreshes the crispiness and keeps the vegetables from getting soggy.
FAQs
Can I use a different cut of beef?
Absolutely! While skirt or flank steak is traditional because of its tenderness and grain, you can use sirloin or ribeye if that’s what you have on hand. Just slice thinly against the grain to ensure a tender bite.
Is this recipe spicy?
The crushed red pepper flakes and sweet chili sauce do give the dish a mild heat. If you prefer a spicier bite, feel free to add more red pepper flakes or a dash of sriracha. For a milder dish, reduce these ingredients to taste.
Can I make this dish gluten-free?
Yes! Swap out the low-sodium soy sauce with a gluten-free tamari, and check that your hoisin and oyster sauces are labeled gluten-free. Cornstarch is naturally gluten-free, so you’re mostly covered with minor substitutions.
What’s the best way to slice the beef?
Slice the beef thinly against the grain into strips about ¼ inch thick. This technique breaks down the muscle fibers, ensuring each bite is tender and easy to chew.
Can I prepare parts of this dish ahead of time?
You can marinate the beef a few hours ahead and refrigerate it, which actually enhances the flavor. The sauce can be mixed in advance, but it’s best to fry the beef just before serving to keep it crispy.
Final Thoughts
This Panda Express Copycat Beijing Beef Recipe brings the vibrant, crispy, and tangy flavors you’ve been craving right into your home kitchen. It’s the perfect recipe for impressing guests or satisfying your own takeout cravings with a homemade touch. Trust me, once you try it, you’ll keep coming back to this classic dish for all the comfort and delight it offers. So go on, gather those ingredients, and let the delicious adventure begin!
Print
Panda Express Copycat Beijing Beef Recipe
- Prep Time: 40 minutes
- Cook Time: 40 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 offers a deliciously crispy and tangy takeout favorite made with tender skirt or flank steak, battered and fried to perfection, then tossed in a flavorful homemade Beijing sauce with garlic, bell peppers, and onions. Perfect for a satisfying dinner that captures the essence of the iconic Chinese-American restaurant dish in your own kitchen.
Ingredients
Beef and Batter
- 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 marinade. Cut the flank steak against the grain into thin ¼-inch slices. In a medium bowl, combine the beef slices, beaten egg, and 1 teaspoon of cornstarch. Mix thoroughly and let the beef marinate for 30 minutes up to an hour to tenderize and allow flavors to meld.
- Mix the Beijing sauce. In a small bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set aside for later use.
- Coat the beef with cornstarch. After marinating, add the remaining cornstarch to the beef and toss well so all slices are evenly coated, preparing them 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 about 2 to 3 minutes each until golden brown and crispy. Remove each batch and drain on a paper towel-lined plate. Cover to keep warm while frying the remaining beef.
- Sauté the vegetables. In a separate large skillet, heat 2 tablespoons of the residual oil from frying the beef over medium-high heat. Add sliced onion and red bell pepper and sauté for 2 to 3 minutes until they begin to caramelize on the edges. Add minced garlic and cook for an additional few seconds until fragrant. Remove vegetables and add to the plate with the beef.
- Cook the sauce and combine. Using the same skillet, pour in the prepared Beijing sauce and cook over medium-high heat, stirring frequently, until the sauce thickens—approximately 3 to 5 minutes. Return the fried beef and sautéed vegetables to the skillet, toss thoroughly to coat with the thickened sauce. Serve immediately while hot and enjoy your homemade Beijing Beef.
Notes
- Be sure to cut the beef against the grain to maximize tenderness.
- Marinating the beef in egg and cornstarch helps achieve a crispy texture when fried.
- Use vegetable oil with a high smoke point for frying to get a crisp coating.
- You can adjust the amount of crushed red pepper flakes for your preferred spice level.
- This dish is best served immediately for optimal crispiness but can be reheated gently on the stovetop with a splash of water or broth.
