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Panda Express Beijing Beef Copycat Recipe

This Beijing Beef recipe is a 5-star crave-able favorite made with crispy beef strips and bell peppers tossed in an irresistible sweet, tangy, and spicy sauce–but don’t worry—you can customize the heat!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Course: Dinner
Cuisine: Asian , Chinese

Ingredients

BEEF MARINADE
  • 1 pound flank steak, cut against the grain into 1/4-inch strips, about 3 inches long
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Japanese rice wine or dry sherry
  • 1 teaspoon toasted sesame seed oil
  • 1/2 tsp EACH ground ginger, garlic powder, onion powder
  • 1/4 teaspoon pepper
BATTER
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 egg whites
  • vegetable or canola oil for cooking steak
Stir Fry
  • 2 tablespoons neutral oil (light olive, peanut, avocado, vegetable, or canola oil)
  • 1/2 large yellow onion, 1-inch square chop
  • 3 red, orange and/or yellow bell peppers, 1-inch square chop
SAUCE
  • 1/2 cup Asian Sweet Chili Sauce (I use Mae Ploy)
  • 1/3 cup hoisin sauce
  • 1/4 cup sugar
  • 2½ tablespoons red wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon orange juice
  • 1 tablespoon crushed red pepper flakes (more or less to taste)
  • 1 teaspoon toasted sesame seed oil
  • 1½ teaspoons cornstarch

Instructions

    Cup of Yum
  1. Marinate Beef: Whisk the marinade ingredients in a large bowl or freezer bag, add the beef, then stir to coat. Let marinate at room temperature for up to 30 minutes or refrigerate for up to 12 hours, then let come to room temperature for 30 minutes before breading.
  2. Sauce: Whisk the ingredients together in a medium bowl; set aside.
  3. Heat Oil: Heat about 1 inch of vegetable or canola oil in a deep enameled cast iron pan (this is what I use) over medium-high heat until it reaches 350°-375°F. (This thermometer comes in handy to monitor oil.) Line a large baking sheet with paper towels.
  4. Prep Breading: Add the egg whites to the beef marinade and stir to combine. In a separate large bowl, whisk together the cornstarch and flour.
  5. Cook Beef: Working in batches, dredge the beef strips in the cornstarch/flour until thoroughly coated, then add to the hot oil. Cook for 2-3 minutes, until golden brown and crispy. Transfer the beef to the prepared paper towels. If your beef isn't crispy, your oil isn't hot enough. Repeat until the beef is gone.
  6. Stir-fry Vegetables: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the onion and bell pepper and stir fry for 2-3 minutes, until crisp-tender.
  7. Stir-fry Sauce: Add the Sauce and simmer until it thickens to almost the desired consistency. (It will thicken slightly once the beef is added because it is coated in flour/cornstarch).
  8. Combine:  Add the beef to the sauce and stir until combined. The longer the beef sits in the sauce, the less crispy (but still delicious) it will become. For the crispiest beef, serve immediately.

Notes

  • I love the signature crispiness of Beijing Beef, but more importantly, the beading soaks up the sauce like a sponge, so every bite is mega flavorful. However, I also know frying is not an option for some people. To make this recipe as a stir fry in a skillet (noting that the beef won’t be crispy), follow these instructions: 
  • Freeze the beef for easier slicing: Place your beef in the freezer 60 minutes before slicing. This will help the beef not wiggle beneath your knife so it’s much easier to slice thinly and cleanly. The frozen beef thaws quickly, so I suggest slicing the meat into thirds and working with one-third at a time while the rest stays in the freezer.
  • Slice beef across the grain: When you look at your steak, you can see the muscle fibers “grain” running through the meat in one direction. You want to cut perpendicular to the muscle fibers so they become as short as possible instead of parallel, resulting in long muscle fibers and chewy, rubbery meat. 
  • Storage: See the post for tips, tricks, and storing/reheating instructions. 
  • Skip breading the beef. Instead, whisk together 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon rice wine, 1 teaspoon baking soda, and ½ teaspoon pepper in a large bowl. Add the beef strips and stir to coat; let marinate for 30 minutes, but no more.
  • Whisk the Sauce ingredients together in a medium bowl and ADD 1 tablespoon cornstarch instead of 1 1/2 teaspoons; set aside.
  • To cook the beef, heat two tablespoons of vegetable oil or peanut oil in a large heavy-bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add the steak in a single layer and sear for one minute. Flip over and cook for one additional minute (it won’t be cooked through). Don’t overcook, or it won’t be as tender! Transfer the steak to a large plate and repeat.
  • Follow the recipe directions for the stir-fried vegetables and sauce, then add the cooked beef. Simmer for about 1 minute until the meat is cooked through. Dig in!