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
Scale
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
