If you’ve ever found yourself craving that perfect balance of crispy, tangy, and sweet at your favorite takeout spot, you’re about to have a game changer in your kitchen. This Panda Express Copycat Beijing Beef Recipe captures every element of the iconic dish—the tender, crispy beef, the vibrant crunch of peppers and onions, all coated in that irresistible sauce that’s both bold and comforting. It’s a celebration of textures and flavors that’s simpler to make than you think, and I promise once you try it, takeout won’t stand a chance.
Ingredients You’ll Need
Getting this dish right starts with choosing the right ingredients, each bringing its own unique contribution to the final flavor and texture. These simple staples combine to create that authentic and crave-worthy Beijing Beef experience.
- 1 pound skirt steak (or flank steak): The perfect cut for quick frying and tender bite when sliced thinly against the grain.
- 1 large egg (beaten): Helps the cornstarch stick, creating that delightful crispy coating on the beef.
- ¼ cup cornstarch (divided): Key to achieving the signature crunchy texture on the outside of the beef.
- 1 cup vegetable oil: For frying the beef until golden and deliciously crisp.
- 1 small yellow onion (sliced): Adds a natural sweetness and slight crunch that complements the beef perfectly.
- 1 large red bell pepper (cut into 1-inch pieces): Injects vibrant color and a fresh, juicy bite to the dish.
- 3 cloves garlic (minced): Brings a fragrant punch that enhances the sauce and veggies.
- ½ cup water: Blends and balances the savory and sweet components in the sauce.
- ¼ cup granulated sugar: Essential for that sweet glaze that gives the sauce its signature shine.
- 3 Tablespoons ketchup: Adds tangy sweetness and depth to the sauce.
- 6 Tablespoons hoisin sauce: Lends a rich, slightly smoky dimension, classic in Beijing Beef.
- 1 Tablespoon low-sodium soy sauce: Provides saltiness while keeping the flavors balanced.
- 2 teaspoons oyster sauce: Intensifies the umami for that well-rounded savory backbone.
- 4 teaspoons sweet chili sauce: Delivers a subtle heat with sweetness, making every bite exciting.
- 1 teaspoon crushed red pepper flakes: Adds a gentle kick to awaken the flavors without overpowering.
- 2 Tablespoons apple cider vinegar: Brightens the sauce with a touch of acidity for perfect harmony.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Marinate the Beef
Start by slicing your skirt or flank steak thinly, about ¼ inch thick, making sure you cut against the grain. This ensures the beef stays tender after cooking. Toss the sliced beef with the beaten egg and a teaspoon of cornstarch in a medium bowl. Let this marinate for 30 minutes to an hour—this step is crucial as it helps create that amazing texture when frying.
Step 2: Prepare the Beijing Sauce
While the beef marinates, mix your sauce ingredients in a small bowl: water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. Whisk everything together until smooth and set aside. This blend will give you the signature tangy, sweet, and savory sauce reminiscent of the original Beijing Beef sauce.
Step 3: Coat the Beef
Once your beef has marinated, add the remaining cornstarch to the bowl and toss to coat every slice evenly. This extra layer of cornstarch is what will yield the crispy, beautiful crust when you fry the beef.
Step 4: Fry the Beef
Heat your vegetable oil in a medium skillet over medium-high heat. When the oil is hot, fry the beef in small batches for 2 to 3 minutes until each piece turns golden brown and crispy. Don’t overcrowd the pan—this keeps the temperature steady and ensures the beef crisps perfectly. Set the cooked beef on a paper towel-lined plate to drain excess oil and keep warm while you finish frying the rest.
Step 5: Sauté the Vegetables
In a separate large skillet, add a couple tablespoons of the oil used from frying the beef over medium-high heat. Toss in the sliced onion and red bell peppers, cooking for 2 to 3 minutes until they start to caramelize on the edges. Add the minced garlic in the last few seconds just until fragrant. These veggies add freshness and sweetness that balances the dish.
Step 6: Combine and Simmer
Pour the prepared Beijing sauce into the skillet with the veggies. Let it cook over medium-high heat, stirring occasionally, until the sauce thickens nicely—about 3 to 5 minutes. Then return the crispy beef to the skillet and toss everything together to coat evenly with that luscious sauce. Serve immediately for the best texture and flavor.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
To elevate your dish further, sprinkle chopped green onions or toasted sesame seeds on top. A little fresh cilantro can add a burst of herbaceous brightness if that’s your style. These garnishes not only add visual appeal but layers of flavor that make each bite exciting.
Side Dishes
Panda Express Copycat Beijing Beef Recipe pairs wonderfully with steamed jasmine rice or simple fried rice to soak up all that fantastic sauce. For a vegetable side, steamed broccoli or snap peas add crunch and freshness, balancing the richness of the beef nicely.
Creative Ways to Present
Try serving this Beijing Beef over a bed of freshly cooked rice noodles for a fun twist or wrapped in warm flour tortillas for an Asian-inspired taco night. Another delicious idea is piling it atop a crunchy lettuce leaf for a light and flavorful lettuce wrap, perfect for casual gatherings or a fun meal with friends.
Make Ahead and Storage
Storing Leftovers
Leftover Beijing Beef can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it taste even better the next day. Keep the sauce and beef together for convenience, and just reheat gently.
Freezing
For longer storage, freeze the cooked dish in freezer-safe containers for up to 2 months. Freeze it in single portions to make reheating easier and avoid overcooking. Thaw in the refrigerator overnight before reheating to maintain the best texture.
Reheating
Reheat leftovers in a skillet over medium heat rather than the microwave to keep the beef crispy and the vegetables tender. Add a splash of water or broth if the sauce has thickened too much. Stir frequently to warm everything evenly without drying it out.
FAQs
Can I use a different cut of beef?
Absolutely! While skirt or flank steak are ideal for their tenderness and flavor, sirloin or even ribeye sliced thinly can also work well if that’s what you have on hand. Just be sure to slice against the grain to keep the beef tender.
Is there a vegetarian version of this recipe?
Yes, you can substitute the beef with crispy tofu or tempeh cubes, frying them just like the beef. Use vegetarian oyster sauce or mushroom sauce to keep the flavors rich and savory while keeping the dish plant-based.
Why is cornstarch used twice in this recipe?
The first addition during marinating helps tenderize and bind the coating, while the second toss ensures a thick, crunchy layer forms when frying. This two-step approach is key for that signature crispiness.
Can I make the sauce ahead of time?
Definitely! The sauce can be mixed and stored in the refrigerator for up to 3 days. Just give it a quick whisk before using to ensure all ingredients are well combined.
How spicy is this dish?
The recipe has a mild to medium level of spice thanks to the crushed red pepper flakes and sweet chili sauce. You can adjust the amount of crushed red pepper to suit your heat preference, making it as mild or as fiery as you like.
Final Thoughts
There’s something truly special about recreating a beloved restaurant favorite at home, especially when it turns out as delicious as this Panda Express Copycat Beijing Beef Recipe. It’s crispy, tangy, and full of vibrant flavors that are sure to impress everyone at your table. Give it a whirl next time you’re craving takeout—it just might become your new go-to comfort food!
Print
Panda Express Copycat Beijing Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Panda Express Copycat Beijing Beef recipe recreates the flavorful, crispy, and tangy Chinese-American favorite at home. Tender slices of skirt steak are marinated, battered, and fried to golden perfection, then tossed with a sweet and savory sauce featuring hoisin, ketchup, soy, and chili sauces, complemented by caramelized onions and red bell peppers for a perfect balance of textures and flavors.
Ingredients
Beef and Batter
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil (for frying)
Vegetables
- 1 small yellow onion (sliced)
- 1 large red bell pepper (cut into 1-inch pieces)
- 3 cloves garlic (minced)
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: Cut the skirt or flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, combine the beef slices, beaten egg, and 1 teaspoon of cornstarch. Mix well and let marinate for 30 minutes to 1 hour to tenderize and help the coating adhere.
- Make the Beijing Sauce: In a small bowl, thoroughly 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 flavorful sauce mixture aside.
- Coat the Beef: After marinating, sprinkle the remaining cornstarch over the beef and toss again to thoroughly coat each slice evenly, which will help achieve a crispy texture when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat until hot enough for frying. Fry the beef slices in small batches for 2 to 3 minutes or until they turn golden brown and crispy. Remove each batch and drain on a plate lined with paper towels. Cover the fried beef to keep warm.
- Sauté Vegetables: Heat a separate large skillet over medium-high heat and add 2 tablespoons of the reserved frying oil. Add the sliced onion and red bell pepper to the skillet. Cook for 2 to 3 minutes until edges begin to caramelize. Add minced garlic and cook for another few seconds until fragrant. Remove vegetables from heat and set with the fried beef.
- Thicken Sauce and Combine: Pour the prepared Beijing sauce into the same skillet. Cook on medium-high heat, stirring frequently, until the sauce thickens, about 3 to 5 minutes. Return the fried beef and cooked vegetables to the skillet, tossing everything together to coat evenly in the thickened sauce.
- Serve: Plate the Beijing Beef immediately while hot and enjoy the combination of crispy beef slices with savory, tangy sauce and caramelized vegetables.
Notes
- Cutting the steak against the grain ensures tenderness in the beef slices.
- Marinating the beef in egg and cornstarch helps the coating stick and provides a crispy texture when fried.
- Use medium-high heat for frying to avoid greasy beef and achieve a golden crisp.
- Adjust the sweetness and spice level of the sauce by varying sugar or red pepper flakes to taste.
- Serve with steamed rice or noodles to balance the flavors and soak up the delicious sauce.
