Panda Express Beijing Beef Copycat Recipe

Introduction

Enjoy the bold flavors of Panda Express Beijing Beef right at home with this easy copycat recipe. Crispy, tender beef strips coated in a tangy, slightly sweet sauce make for a satisfying dinner in just 30 minutes. Serve it with rice for a delicious meal the whole family will love.

Ingredients

• 1 pound flank steak
• 3 tablespoons cornstarch
• 1 cup canola oil
• 4 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 yellow onion, sliced
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup cornstarch, divided
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 6 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons rice vinegar

Instructions

1. Step 1: Thinly slice the flank steak against the grain into 1/4-inch strips and place them in a medium bowl.
2. Step 2: Add salt and 1 tablespoon of cornstarch to the beef, stir well, and let it sit for 30 minutes to tenderize and absorb the seasoning.
3. Step 3: In a small bowl, combine water, brown sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and rice vinegar. Whisk together and set aside.
4. Step 4: Heat a medium-sized heavy-duty saucepan over medium-high heat and add 1 cup of canola oil. When the oil is hot, toss the beef strips with the remaining 2 tablespoons of cornstarch, shaking off excess.
5. Step 5: Fry the beef in small batches for 2 to 3 minutes each until crispy and browned. Remove and drain on paper towels, then set aside.
6. Step 6: Heat a large pan or wok over high heat and add 2 tablespoons of the leftover beef fat from frying.
7. Step 7: Add the sliced onion and red bell pepper, sauté for 2 to 3 minutes until they start to caramelize at the edges.
8. Step 8: Add the minced garlic and grated ginger, cooking for a few more seconds until fragrant. Remove the vegetables and set aside.
9. Step 9: Pour the prepared sauce into the pan and cook over high heat until it thickens, about 3 to 5 minutes.
10. Step 10: Return the beef and vegetables to the pan, tossing everything together to coat evenly with the sauce.
11. Step 11: Serve immediately with steamed rice, and garnish with chopped green onions and sesame seeds if desired.

Tips & Variations

• For extra crispiness, double-dip the beef strips in cornstarch before frying.
• Use a neutral oil with a high smoke point like canola or vegetable oil for frying to avoid burning.
• Add sliced jalapeños or extra crushed red pepper flakes for a spicier version.
• Swap flank steak for skirt or sirloin steak if preferred.
• Leftover beef is delicious in wraps or as a topping for salads.

Storage

Store leftover Beijing Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, adding a splash of water if the sauce has thickened too much. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beijing Beef gluten-free?

Yes, substitute the soy sauce and oyster sauce with gluten-free versions and ensure the hoisin sauce is also gluten-free. This allows you to enjoy the dish while accommodating gluten sensitivities.

What is the best cut of beef to use?

Flank steak is ideal due to its lean texture and flavor. Skirt or sirloin steak can be used as alternatives. Always slice against the grain thinly for the most tender results.

Panda Express Beijing Beef Copycat Recipe

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★★★★★

4.6 from 128 reviews

This Panda Express Beijing Beef copycat recipe delivers crispy, flavorful strips of flank steak coated in a tangy, sweet, and savory sauce combined with caramelized onions and red bell peppers. Perfect for recreating the popular takeout dish at home with a satisfying crunchy texture and punchy sauce.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Beef and Coating

• 1 pound flank steak
• 3 tablespoons cornstarch (divided: 1 tbsp for beef marinade, 2 tbsp for frying)
• 1 cup canola oil
• 1/4 teaspoon salt

Vegetables

• 4 cloves garlic (minced)
• 1 teaspoon fresh grated ginger
• 1 yellow onion (sliced)
• 1 red bell pepper (cut into 1-inch pieces)

Sauce

• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 6 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons rice vinegar

Instructions

1. Slice the beef: Thinly slice the flank steak against the grain into 1/4-inch strips and place them in a medium bowl to ensure tenderness.
2. Marinate beef: Add salt and 1 tablespoon of cornstarch to the beef strips, stir well to coat evenly, and let them sit for 30 minutes to tenderize and help the coating stick.
3. Prepare the sauce: In a small bowl, whisk together all sauce ingredients—water, brown sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and rice vinegar. Set aside.
4. Fry the beef: Heat 1 cup of canola oil in a heavy-duty medium saucepan over medium-high heat. Toss the beef strips with the remaining 2 tablespoons of cornstarch, shaking off excess. Fry beef in small batches for 2-3 minutes until crispy and browned. Remove and set aside.
5. Sauté vegetables: Using a large pan or wok over high heat, add 2 tablespoons of leftover beef fat from frying. Add the sliced onion and red bell pepper; cook 2-3 minutes until they start to caramelize at the edges.
6. Add aromatics: Stir in minced garlic and grated ginger, cooking for a few seconds until fragrant.
7. Set aside vegetables: Remove the vegetables from the pan and set aside to keep warm.
8. Cook sauce: Add the pre-mixed sauce to the pan and cook on high heat until thickened, about 3-5 minutes, stirring frequently.
9. Combine beef and vegetables: Return the fried beef and sautéed vegetables to the pan. Toss everything together until well coated with the thickened sauce.
10. Serve: Serve the Beijing Beef immediately over steamed rice, garnished with green onions and sesame seeds if desired.

Notes

• Be sure to slice the beef against the grain for maximum tenderness.
• Frying the beef in small batches helps keep the oil temperature steady for a crisp crust.
• Leftover beef fat adds great flavor when sautéing the vegetables.
• You can adjust the crushed red pepper flakes to control the spice level.
• Serve with steamed white rice or fried rice for a complete meal.

Keywords: Panda Express, Beijing Beef, copycat recipe, Chinese takeout, fried beef, hoisin sauce, sweet chili sauce, beef stir-fry