0 from 15 votes
Beijing Beef (Panda Express Copycat)
This Beijing beef with veggies stir fry is sweet, tangy, and satisfying! It's easy to make with wholesome ingredients for a Panda Express copycat dish that's sure to be a family favorite.
Prep Time
20 mins
Cook Time
20 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 chopped scallions for garnish
For the Stir Fry Sauce –
- ¼ cup ketchup
- ¼ cup hoisin sauce
- ¼ cup Sweet chili sauce
- 2 tablespoon soy sauce
- 3-4 cloves minced garlic
- 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
- This recipe is Gluten Free if you buy GF hoisin and soy sauce!
- This recipe is Gluten Free if you buy GF hoisin and soy sauce!
- For health purposes, you can omit the majority of the oil and skip the deep frying in this recipe, but it will not have the same texture that it does at a Panda Express restaurant. To do this, add just 1-2 tablespoons of oil to the wok, and stir-fry the beef for 1-3 minutes before stir-frying the vegetables.
- For health purposes, you can omit the majority of the oil and skip the deep frying in this recipe, but it will not have the same texture that it does at a Panda Express restaurant. To do this, add just 1-2 tablespoons of oil to the wok, and stir-fry the beef for 1-3 minutes before stir-frying the vegetables.
- Beijing beef tastes just as delicious - if not more so! - the next day. Once leftovers are cool, transfer them to an airtight container and keep them in the fridge for up to 3 or 4 days. I love to use this recipe to meal prep lunches with a side of rice.
- I do not recommend freezing this dish... Bell peppers tend to get a bit mushy when frozen and then reheated.
Nutrition Information
Serving
6oz
Calories
322kcal
(16%)
Carbohydrates
34g
(11%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
109mg
(36%)
Sodium
1460mg
(61%)
Potassium
647mg
(18%)
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.