Description
This Panda Express Copycat Beijing Beef recipe recreates the popular takeout dish featuring crispy fried beef strips coated in a tangy, sweet, and spicy sauce with sautéed bell peppers and onions. Made with marinated skirt or flank steak, the beef is lightly battered and fried to golden perfection, then tossed in a rich and flavorful sauce that combines hoisin, soy, oyster sauce, and chili for an irresistible homemade Chinese-American favorite.
Ingredients
Scale
Beef and Batter
- 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
- Prepare the Beef: Cut the skirt or flank steak against the grain into thin ¼ inch slices. In a medium bowl, combine the sliced beef, beaten egg, and 1 teaspoon of the cornstarch. Mix well and let it marinate for 30 minutes to 1 hour to tenderize and flavor the meat.
- Make the 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 until well combined. Set aside for later use.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef mixture and toss to thoroughly coat each slice in the cornstarch for a crispy texture when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat until hot. Fry the beef slices in small batches for 2 to 3 minutes each until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Cover to keep warm while frying remaining beef.
- Sauté the Vegetables: In a separate large skillet, heat about 2 tablespoons of the reserved frying oil over medium-high heat. Add the sliced onion and red bell pepper and cook for 2 to 3 minutes until edges start to caramelize. Add minced garlic and cook for a few more seconds until fragrant. Remove vegetables and set aside with the fried beef.
- Thicken the Sauce: Using the same skillet used for vegetables, pour in the prepared Beijing sauce. Cook on medium-high heat, stirring occasionally, until the sauce thickens, about 3 to 5 minutes.
- Combine and Serve: Return the fried beef and sautéed vegetables to the sauce, tossing to coat everything evenly. Serve immediately while hot and enjoy your homemade Beijing Beef!
Notes
- Be sure to slice the beef against the grain to ensure tenderness.
- Marinating the beef with egg and cornstarch helps create a crispy coating when fried.
- Fry the beef in small batches to prevent overcrowding the pan and to maintain oil temperature for crispiness.
- You can adjust the sweetness and spiciness of the sauce by altering the sugar and chili flakes to your preference.
- Serve this dish with steamed rice or noodles for a complete meal.
