Panda Express Beijing Beef Copycat
User Reviews
4.8
117 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
3 people
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Calories
311 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Beijing Beef Copycat
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Missing Panda Express Beijing Beef? Try this homemade version, the best copycat recipe ever, with a Beijing sauce that tastes exactly like the real deal! It’s so good, easy to make, healthier, and cheaper too.
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Ingredients
- 8 oz (230g) flank steak or sirloin or beef flap, cut against the grain into 1/4 inch (5mm) slices
- 2 tablespoons oil
- 2 cloves garlic minced
- 1/2 medium-sized yellow onion sliced
- 1/2 medium-sized red bell pepper cut into pieces
- cornstarch to dust beef for deep-frying
- salt and sugar to taste
Marinade:
- 1 egg beaten
- 1/2 teaspoon cornstarch
- 1 dash ground white pepper
- 1/2 teaspoon salt
Beijing Sauce:
- 4 tablespoons water
- 2 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 3 tablespoons hoisin sauce
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons Sweet chili sauce
- 1-2 teaspoons crushed chili peppers
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
- In a separate bowl, mix all the Beijing Sauce ingredients and set aside.
- Place the cornstarch in a bag or bowl. Toss the marinated beef in the cornstarch, coat it well, and set aside in the refrigerator.
- Heat enough oil over high heat. Coat the beef slices with cornstarch again, making sure they are well coated. Shake off the excess cornstarch. Deep fry the beef slices in small batches for 1-2 minutes, or until they are light golden brown. Remove and drain on paper towels, then set aside.
- In a wok, heat oil over high heat. Stir fry the onion and bell pepper until fragrant and slightly charred, then add the garlic and stir fry for 10 seconds. Remove them from the wok. Heat the wok again over medium-high heat, add the Beijing Sauce, and let it simmer until thickened. Adjust seasoning to taste. Add the deep fried beef, onion, bell pepper, and garlic back into the wok. Stir for 1 minute until the beef is cooked and coated with the sauce.
Notes
- Let the beef marinate for at least 15 minutes. This makes it tender and packed with flavor. If you’ve got more time, marinate it longer for an even better taste.
- Make sure your oil is really hot before adding the beef. This helps it get nice and crispy without getting overcooked.
- Make sure the beef slices are fully coated with cornstarch before frying. This gives them a crispy coating.
- Don’t overcrowd the pan when frying. Cook the beef in small batches so each piece gets crispy and doesn’t steam.
- Let the Beijing sauce simmer until it thickens up a bit. This helps it stick better to the beef.
- Stir fry the beef just long enough to heat it through and coat it with the sauce. Overcooking can make it tough.
Nutrition Information
Show Details
Serving
3people
Calories
311kcal
(16%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
100mg
(33%)
Sodium
1101mg
(46%)
Potassium
421mg
(12%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
938IU
(19%)
Vitamin C
28mg
(31%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 311kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 100mg | 33% |
| Sodium | 1101mg | 46% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 28mg | 31% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
117 reviews
Excellent
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