5 from 10 votes
Beijing Beef (Panda Express Copycat)
Beijing Beef replicates the Panda Express dish by stir-frying cornstarch-coated flank steak strips with vegetables in a tangy sauce of ketchup, hoisin, sweet chili, soy, garlic, and red pepper. The beef is crisped through frying, then combined with bell pepper and onion for a flavorful, textured meal often served with rice.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
- 6 servings
Calories:
322 kcal
Course:
Main Course
Cuisine:
Asian, Chinese, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 - 6 servings
Amount Per Serving
Calories 322
% 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.