Beijing Beef (Panda Express Copycat)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 - 6 servings
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Calories
322 kcal
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Course
Main Course
Beijing Beef (Panda Express Copycat)
Description
Beijing Beef (Panda Express Copycat) begins with thinly sliced flank steak coated with an egg and cornstarch mixture to create a crispy exterior when fried. The beef strips are deep-fried in batches until browned and set aside while the sauce—a blend of ketchup, hoisin sauce, sweet chili, soy sauce, minced garlic, and crushed red pepper—is prepared. Red bell pepper and onion are cut into 1-inch pieces to stir-fry alongside the beef.
The method involves stir-frying the vegetables in hot oil, then adding back the crispy beef strips and pouring in the sauce to coat everything evenly. This results in a dish with a balance of sweet, tangy, and mildly spicy flavors with a satisfying crisp on the beef and tender vegetables. The dish is typically garnished with chopped scallions.
Beijing Beef is commonly served as an entree with steamed rice. Its texture depends significantly on the frying step, which provides the characteristic crispy coating on the beef. Omitting deep frying changes the texture but still delivers the core flavors. Leftovers refrigerate well for several days but freezing is not recommended as vegetables lose texture.
Ingredients
For the Stir Fry –
- 1 – 1 ¼ pounds flank steak
- 1 large egg
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 large red bell pepper seeded and chopped into 1-inch pieces
- 1 cup onion 1-inch pieces
- ½ cup vegetable oil for frying
- ¼ cup scallions for garnish, chopped
For the Stir Fry Sauce –
- ¼ cup ketchup
- ¼ cup hoisin sauce
- ¼ cup sweet chili sauce
- 2 tablespoon soy sauce
- 3-4 cloves garlic minced
- ½ - 1 teaspoon crushed red pepper
Instructions
- Slice the beef flank steak into thin strips, against the grain, about 2 to 3 inches long. This is easiest when the beef is partially frozen so it holds its shape and makes it easier to cut. Place the beef strips in a large bowl. Add in one egg, ¼ cup of cornstarch, and ½ teaspoon of salt. Gently toss to coat the beef strips on all sides.
- Chop the bell pepper and onion into 1-inch cubes and set aside. Chop the scallions for the garnish.
- Set out a medium bowl or measuring pitcher. Add in the ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper. Mix well.
- Place a wok, or a large sauté pan, over medium high heat. Add the oil to the wok. Place a holding plate to the side of the wok.
- Once the oil is hot, carefully place about ¼ of the beef strips into the fry oil. Use tongs to move the strips around the wok. Stir fry for 1 to 3 minutes. Once the beef has browned, use the tongs to move it to the holding plate. Repeat with three more small batches of beef strips.
- Carefully pour most of the remaining oil out of the skillet, leaving about 1 tablespoon to stir fry the vegetables. Place the onions and peppers in the hot wok and stir fry for 1 to 2 minutes. Then add the beef strips back to the wok, followed by the sauce. Toss well and continue to stir fry for another 2 to 3 minutes.
- Remove from heat and sprinkle with chopped scallions. Serve warm over fried rice or white rice.
Notes
- For gluten-free preparation, use gluten-free hoisin and soy sauce brands.
- Skipping deep frying reduces oil content but alters texture; to do this, stir-fry beef with minimal oil before adding vegetables.
- This dish stores well refrigerated for 3-4 days and can be used for meal prep paired with rice.
- Freezing is not recommended as bell peppers become mushy upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 322kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1460mg | 61% |
| Potassium | 647mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 44mg | 49% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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