Description
This Panda Express Copycat Beijing Beef recipe delivers a crispy, sweet, and tangy beef stir-fry packed with tender marinated skirt steak, crunchy bell peppers, and a flavorful, thickened sauce. Perfect for recreating the iconic takeout dish at home with simple ingredients and easy steps.
Ingredients
Scale
Beef Marinade and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil
Vegetables
- 1 small yellow onion (sliced)
- 1 large red bell pepper (cut into 1-inch pieces)
- 3 cloves garlic (minced)
Beijing Sauce
- ½ cup water
- ¼ cup granulated sugar
- 3 Tablespoons ketchup
- 6 Tablespoons hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons apple cider vinegar
Instructions
- Prepare Beef: Slice the flank steak thinly against the grain into ¼ inch pieces. In a medium bowl, combine the beef slices, beaten egg, and 1 teaspoon of cornstarch. Mix well and let the beef marinate for 30 minutes up to an hour to tenderize and help the coating adhere.
- Make Beijing Sauce: In a small bowl, whisk together water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. Set this sauce mixture aside until needed.
- Coat Beef: After marinating, add the remaining cornstarch to the beef mixture and toss thoroughly to evenly coat all pieces. This will create the crispy exterior when fried.
- Fry Beef: Heat vegetable oil in a medium-sized skillet over medium-high heat until hot. Fry the beef in small batches for 2 to 3 minutes per batch until golden-brown and crispy. Remove each batch and drain on paper towels. Keep fried beef covered to stay warm while cooking remaining pieces.
- Sauté Vegetables: In a separate large skillet, heat 2 tablespoons of the oil left from frying the beef over medium-high heat. Add sliced onion and red bell pepper, stirring occasionally, cooking until they just begin to caramelize on the edges, about 2 to 3 minutes. Add minced garlic and cook for a few more seconds until fragrant. Remove vegetables from skillet and set aside with the fried beef.
- Thicken Sauce and Combine: Pour the prepared Beijing sauce into the same skillet and cook on medium-high heat, stirring frequently until it thickens, approximately 3 to 5 minutes. Once thickened, add the fried beef and sautéed vegetables back into the skillet. Toss everything together so that the beef and veggies are well-coated with the sauce.
- Serve: Serve the Beijing beef immediately while hot and enjoy the perfect combination of crispy beef and tangy sauce.
Notes
- Use skirt or flank steak for tender, flavorful beef that crisps well when fried.
- Cut beef thinly against the grain to maximize tenderness.
- Be careful not to overcrowd the frying pan; fry beef in small batches for best crispiness.
- Adjust crushed red pepper flakes to your preferred spice level.
- Serve with steamed rice or noodles for a complete meal.
