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If you’ve ever craved the irresistible tangy crunch and tender, flavorful bites from your local Chinese takeout, you are going to absolutely adore this Panda Express Copycat Beijing Beef Recipe. It faithfully captures the perfect balance of crispy skirt steak bathed in a sweet, tangy, and slightly spicy sauce while delivering vibrant bell peppers and onions for that fresh crunch. This recipe brings all the magic of your favorite restaurant dish right into your kitchen, making it a winning crowd-pleaser for family dinners or casual get-togethers.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients that each have a crucial role. From the tenderizing marinade to the bright, savory sauce components, these elements come together to create the vibrant flavor and texture that define the dish.
- 1 pound skirt steak (or flank steak): The star of the dish, providing hearty, juicy beef with a great texture perfect for frying.
- 1 large egg (beaten): Adds moisture and helps the cornstarch adhere to the beef, giving it that wonderful crispy crust.
- ¼ cup cornstarch (divided): Key for that crisp fried coating that locks in the beef’s juiciness without being greasy.
- 1 cup vegetable oil: Needed for shallow frying to get that golden, crunchy finish on the beef slices.
- 1 small yellow onion (sliced): Adds sweetness and a bit of bite, balancing the tangy sauce beautifully.
- 1 large red bell pepper (cut into 1-inch pieces): Brings vibrant color and a crisp, fresh texture to the dish.
- 3 cloves garlic (minced): Infuses the sauce and veggies with aromatic depth and warmth.
- ½ cup water: Blends into the sauce to mellow and slightly dilute the robust flavors.
- ¼ cup granulated sugar: The secret to that perfectly balanced sweet kick that complements tangy and spicy notes.
- 3 Tablespoons ketchup: Adds tomatoey tang and a touch of sweetness to the sauce base.
- 6 Tablespoons hoisin sauce: Provides an umami-rich backbone with a hint of sweetness.
- 1 Tablespoon low-sodium soy sauce: Delivers salty depth without overwhelming the sauce.
- 2 teaspoons oyster sauce: Boosts savory richness and silky texture within the sauce.
- 4 teaspoons sweet chili sauce: A touch of spice balanced by sweetness that brightens the overall flavor.
- 1 teaspoon crushed red pepper flakes: Just enough heat to make your taste buds tingle happily.
- 2 Tablespoons apple cider vinegar: Adds a zesty, tangy freshness that lifts the sauce perfectly.
How to Make Panda Express Copycat Beijing Beef Recipe
Step 1: Prepare and Marinate the Beef
Start by slicing the skirt or flank steak thinly against the grain into ¼-inch strips. This ensures tender bites that won’t be tough or chewy. Toss the beef with the beaten egg and one teaspoon of cornstarch, allowing it to marinate for 30 minutes up to an hour. This simple mix not only adds moisture but helps create the perfect crispy coating when fried later.
Step 2: Whisk Together the Beijing Sauce
While the beef marinates, combine water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. Whisk these together thoroughly to create a harmonious sauce that balances sweet, tangy, and spicy flavors with a wonderful umami depth.
Step 3: Coat the Beef for Frying
Once the marinating time is up, sprinkle the remaining cornstarch over the beef and toss everything together thoroughly. This second coating step is crucial to get that signature crispy shell we all love, ensuring each bite is satisfying and golden-brown.
Step 4: Fry the Beef Until Golden
Heat the vegetable oil over medium-high heat in a medium skillet. Fry the beef in small batches for 2 to 3 minutes until it turns irresistibly golden brown and crisp. Using small batches ensures the oil stays hot and the beef crisps up nicely instead of steaming. Transfer fried pieces to a paper towel-lined plate to drain excess oil and keep warm.
Step 5: Sauté the Vegetables
In a clean large skillet, add two tablespoons of the leftover oil from frying and toss in the sliced onion and red bell pepper. Cook for 2 to 3 minutes until they just start to caramelize on the edges, adding a subtle sweetness and softness. Then, toss in the minced garlic and sauté until fragrant. Once done, remove the veggies from the skillet and gather them with the fried beef.
Step 6: Thicken and Toss in the Sauce
Pour the prepared Beijing sauce into the skillet and cook over medium-high heat for about 3 to 5 minutes until it thickens nicely into a glossy glaze. Return the beef and vegetables to the skillet and toss everything together to coat evenly with the sauce. This step ties all the flavors and textures together to create the signature Panda Express Copycat Beijing Beef Recipe finish.
How to Serve Panda Express Copycat Beijing Beef Recipe
Garnishes
Simple garnishes like thinly sliced green onions or a sprinkle of toasted sesame seeds add a fresh, nutty contrast and a pop of color that elevates your dish from everyday to impressive. These small touches highlight the vibrant nature of the dish and make your serving look as delicious as it tastes.
Side Dishes
Serve your Beijing Beef alongside fluffy steamed white rice or fragrant jasmine rice to soak up the luscious sauce. Stir-fried vegetables or simple steamed broccoli make a great veggie companion, balancing the richness of the beef. Fried rice or even noodles also work wonderfully if you want to mix things up.
Creative Ways to Present
For a fun twist, pile the Beijing Beef onto soft bao buns for an irresistible handheld treat. You can also use lettuce cups to create low-carb wraps, perfect for a light meal or appetizer. If you love a bit of crunch, sprinkle crispy wonton strips on top for textural contrast and extra indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover Beijing Beef in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to easily reheat for a quick lunch or dinner the next day.
Freezing
If you want to save some for a later date, freeze the cooked beef and vegetables separately from the sauce in freezer-safe containers or bags. This helps maintain the best texture when thawing and reheating later. Frozen portions should be consumed within 2 months for optimal freshness.
Reheating
To reheat, warm the sauce gently in a skillet over medium heat, then add the beef and vegetables just to heat through. Avoid overheating to keep the beef tender and the crisp coating intact. Serve immediately for a near-fresh taste experience.
FAQs
Can I use other cuts of beef for this recipe?
Yes! While skirt and flank steak are preferred for their tenderness and quick cooking, you can use sirloin or rump steak as alternatives. Just be sure to slice thinly against the grain for the best texture.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the soy sauce and oyster sauce with gluten-free versions, and ensure the hoisin sauce you use is gluten-free as well. Cornstarch is naturally gluten-free, so your coating will be safe too.
How spicy is the Panda Express Copycat Beijing Beef Recipe?
The crushed red pepper flakes and sweet chili sauce add a pleasant, mild to medium heat that is well-balanced and not overwhelming. You can adjust the red pepper flakes to increase or decrease the spiciness to suit your taste.
Can I prepare the beef ahead of time?
You can marinate the beef up to an hour in advance, but for best results, fry it fresh just before serving to ensure maximum crispness and flavor. The sauce and vegetables can also be prepared beforehand to save time.
What can I substitute if I don’t have hoisin sauce?
If hoisin sauce isn’t available, try mixing equal parts soy sauce and plum sauce or adding a bit of honey to soy sauce to mimic the sweet-savory profile. Keep in mind the flavor won’t be exactly the same but still delicious.
Final Thoughts
This Panda Express Copycat Beijing Beef Recipe is a joyful dive into one of my favorite Chinese takeout classics, made dazzlingly easy and delicious at home. Whether you’re cooking for a family meal or craving that signature sweet and spicy crunch, this recipe promises every bite is packed with flavor, texture, and love. Give it a go and prepare to impress both yourself and your dinner guests with restaurant-quality results in your own kitchen!
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Panda Express Copycat Beijing Beef Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This Panda Express Copycat Beijing Beef recipe replicates the beloved Chinese-American takeout dish featuring crispy, tender beef strips coated in a tangy, sweet, and slightly spicy sauce with bell peppers and onions. Perfect for recreating a restaurant favorite at home with simple ingredients and frying techniques.
Ingredients
Beef and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil (for frying)
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
- Marinate the Beef: Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, combine the beef slices, beaten egg, and 1 teaspoon of cornstarch. Stir well to coat and let the mixture marinate for 30 minutes to 1 hour to tenderize and bind the coating.
- Prepare Beijing Sauce: In a small bowl, whisk together the water, granulated sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set aside for later use.
- Coat the Beef: After marinating, add the remaining cornstarch to the bowl with the beef. Toss thoroughly to ensure all beef slices are evenly coated with cornstarch for a crispy finish when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat until hot. Working in batches, fry the coated beef slices for 2 to 3 minutes per batch until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Keep covered to stay warm while frying remaining beef.
- Sauté Vegetables: In a separate large skillet over medium-high heat, add 2 tablespoons of the oil used for frying the beef. Add sliced onion and red bell pepper and cook for 2 to 3 minutes until they begin to caramelize on the edges. Add minced garlic and sauté an additional few seconds until fragrant. Remove vegetables from skillet and set aside with fried beef.
- Cook the Sauce: Pour the prepared Beijing sauce into the same skillet used for vegetables and cook over medium-high heat, stirring, until the sauce thickens and becomes glossy, about 3 to 5 minutes.
- Combine and Serve: Return the fried beef and sautéed vegetables to the skillet with the thickened sauce. Toss everything together until fully coated and heated through. Serve immediately to enjoy the crisp beef with flavorful sauce and tender veggies.
Notes
- For best texture, slice the beef thinly against the grain.
- Marinating the beef with egg and cornstarch ensures a tender, crispy coating.
- Fry the beef in small batches to maintain oil temperature and achieve even crispiness.
- Use low-sodium soy sauce to control sodium levels.
- Adjust crushed red pepper flakes to taste for desired heat level.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
