Last Updated on December 23, 2024 by Karen
Crispy strips of beef tossed in an addictive sweet and spicy sauce with onions and peppers, this Panda Express Copycat Beijing Beef will become a dinner staple your family will love!
One of the most popular dishes on the Panda Express menu is their Beijing Beef, which rivals their Crispy Honey Sesame Chicken and popular Orange Chicken or Orange Beef. I love making copycat takeout recipes at home, especially this stir fried beef dish. I would even say this is my favorite recipe of Panda Express copycat dishes!
When you serve it fresh, the thin strips of beef keeps a nice crunchy texture, while coated in a sweet, spicy, sticky sauce. It’s a budget-friendly, delicious recipe, and really better than the real thing.
Craving for Chinese takeout dishes? Make sure to try my Panda Express Copycat Wok-Fried Shrimp and Black Pepper Angus Steak recipes.
What is Beijing Beef at Panda Express?
Beijing Beef is a beef stir fry dish at Panda Express which features crispy strips of tender beef, tossed with crisp veggies such as bell pepper and onions in a sweet and sour sauce. It’s one of the most popular beef dishes on the menu of Panda Express.
What does Panda Express Beijing Beef taste like?
I would say it is reminiscent of General Tso’s Chicken, with the crunchy coating (a bit like PF Chang’s Mongolian beef) and a sweet, sticky sauce. However, note that the Beijing Beef sauce has a bit of heat and can be quite spicy for some. In my version, I use a sweet chili sauce, but if you are not used to the heat, you can omit that.
Here are the ingredients you will need to make this Panda Express Beijing Beef copycat recipe:
Vegetable oil: Use any neutral oil with a high smoking point, such as canola, peanut, or avocado oil. Make sure you have enough oil so the beef gets fried instead of sauteed.
Flank steak: This cut of steak is well suited for this recipe, but you can substitute a different cut if you prefer. For easy slicing, freeze the meat for 30 minutes so that it’s firm but not completely frozen solid, then cut into thin slices across the grain.
Egg: Added to the marinade and helps the cornstarch stick to the beef for a crunchy coating.
Fresh vegetables: Yellow onion and red bell pepper. You can also use white onion and green bell pepper or mini sweet peppers of assorted colors.
Soy sauce: I like to use low-sodium soy sauce.
Ketchup: I use a no-sugar added ketchup.
Hoisin sauce: Hoisin sauce is a thick, sweet and savory sauce made from fermented bean paste, sugar, sweet potato, and Chinese spices. It is considered to be like a Chinese barbecue sauce. If you don’t have hoisin sauce, you can substitute with oyster sauce (but you might have to add a bit more sugar for sweetness).
Sweet chili sauce: This is a sweet and sticky glaze, also known as Thai sweet chili sauce. It is often used as a dipping sauce for appetizers, and is one of the most important Beijing sauce ingredients to turn it into a sweet and tangy sauce.
Brown sugar: To balance out the savory flavors and gives the sauce a sweet taste. You can add more or less depending on how sweet you like your sauce.
Cornstarch: Used for the coating on the crispy beef strips and also helps thicken the sauce. You can also use a mixture of cornstarch and flour for a less crunchy coating.
How to Make Beijing Beef:
- Marinade beef for 15 minutes.
- Coat beef with cornstarch, fry in hot oil (at least an inch of vegetable oil) until golden brown and drain on paper towels. Set aside.
- Stir fry the vegetables in a large wok until they are crisp-tender.
- Add the sauce mixture and cook until thickened. Return the beef to the wok or large skillet and cook until heated through.
- Transfer to a serving dish, garnish with green onions and sesame seeds if desired. Serve immediately.
Tips for cooking Beijing Beef
- To ensure your beef turns out crispy, keep your oil hot at 350F during frying using a thermometer if necessary. I also like to fry in a cast iron pot or Dutch oven because they are better at retaining heat.
- Cook the beef in batches and don’t overcrowd the pan when frying.
- If you’re not familiar with any of the ingredients in the recipe below, just visit the Asian aisle of your local grocery store. You’ll be able to find everything you need there. A couple of ingredients that you do not want to substitute for are sweet chili sauce and hoisin sauce. These both give so much flavor to the dish that would absolutely be missed.
Do you need to marinate the beef?
I recommend marinating the beef for at least 15 minutes so the beef stays crispy on the outside and nice and tender on the inside.
What cut of beef should I use in this Panda Express Beijing Beef recipe?
We like flank steak the best because it’s very tender and relatively inexpensive. Skirt steak and tenderloin are also beef cuts ideal for quick stir-fry. Be sure to cut against the grain. Otherwise, the beef will turn out tough and chewy.
How do you make this dish spicier?
The sweet chili sauce provides a bit of heat, but if you like it spicier, you can add 1/2 teaspoon of red pepper flakes, 1 teaspoon (or to taste) Sriracha or chili garlic sauce to the sauce mixture.
How can you make this dish lighter?
If you’re looking for a lighter, healthier version, you can omit the marinating and deep frying, and stir fry the beef in 1 tablespoon vegetable oil. This variation won’t produce the same crispy coating as frying does, but it will still be flavorful and delicious!
Can I make this dish ahead?
This stir fry tastes best when made right before serving. In fact, the beef stays crispy if you toss it with the sauce right before serving.
How do I store and reheat leftover Beijing Beef?
Let the leftovers cool to room temperature, then store this dish for up to 4 days in an airtight container in the fridge or in the freezer for up to 3 months. Reheat in the microwave or in a skillet over medium-high heat until the beef is warmed through. Note that the beef will lose its crispiness when reheated.
What if I don’t want to use beef?
If you’re not feeling like beef tonight, you can easily replace the beef with chicken breast, chicken thighs, or pork tenderloin strips. You can also substitute with firm tofu for a vegetarian dish.
What to serve with this Copycat Panda Express Beijing Beef dish?
I like to serve this Beijing Beef dish with steamed white rice or brown rice and some steamed or sauteed veggies with crispy texture (such as garlic broccoli, green beans, or sugar snap peas) to round out the meal. You can also serve it with Chinese noodles, chow mein, fried rice, or cauliflower rice.
If you like this recipe, try out my other Asian recipes and Chinese food favorites:
Quick and Easy Chicken Fried Rice
Chinese Barbecued Pork (Char Siu)
Flaky Chinese Scallion Pancakes
Panda Express Copycat Beijing Beef
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 tsp salt
- 1 egg beaten
- 1/2 cup cornstarch
- 1 tbsp vegetable oil more for frying
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tbsps low-sodium soy sauce
- 2 tbsps ketchup
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsps sweet chili sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsps water
Instructions
- In a medium bowl, combine beef, salt, and egg, and mix well. Cover and set aside for 15 minutes.
- In a heavy-bottomed pot or dutch oven, heat about 1 inch of vegetable oil to 350F over medium high heat. When the beef is done marinating, coat the beef slices with cornstarch, remove any excess cornstarch, and fry in batches until golden brown. Transfer to a paper towel lined plate to drain excess oil.
- Heat vegetable oil in a large wok or skillet over high heat. Add garlic, onions, pepper, and cook for 2 minutes.
- In a medium bowl, whisk together soy sauce, ketchup, hoisin sauce, rice vinegar, sweet chili sauce, brown sugar, cornstarch, and water. Stir in the sauce mixture, stirring continuously, until the sauce has thickened.
- Return the cooked beef to the wok and toss to coat well. Serve immediately.
