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
Scale
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.
