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
Scale
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.
