Description
This Panda Express Copycat Beijing Beef recipe recreates the popular sweet and tangy Chinese-American dish featuring crispy fried beef slices tossed with sautéed vegetables and a flavorful Beijing sauce. Made with tender skirt or flank steak marinated in egg and cornstarch, then fried to golden perfection and coated in a rich sauce of hoisin, ketchup, oyster sauce, and chili, this dish delivers a perfect balance of savory, sweet, and spicy flavors in a quick stovetop meal.
Ingredients
Scale
Beef 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 and Marinate the Beef: Cut the flank steak against the grain into thin ¼ inch slices to ensure tenderness. In a medium bowl, combine the sliced beef, beaten egg, and 1 teaspoon of cornstarch. Mix well and allow the beef to marinate for 30 minutes to an hour to tenderize and help the coating stick.
- Make the Beijing Sauce: In a small bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. Set this flavorful sauce mixture aside.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef mixture. Toss thoroughly to coat each slice evenly with the starch, which will create a crispy exterior when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, fry the beef slices in small batches for 2 to 3 minutes until they turn golden brown and crisp. Use tongs to carefully remove the beef and place on a paper towel-lined plate to drain excess oil. Keep the beef covered and warm while frying the remaining batches.
- Sauté the Vegetables: In a separate large skillet, heat 2 tablespoons of the beef-frying oil over medium-high heat. Add the sliced onion and bell pepper and cook for 2 to 3 minutes until edges start to caramelize. Add the minced garlic and cook for an additional few seconds until fragrant. Remove the vegetables from the skillet and transfer them to the plate with the fried beef.
- Thicken the Sauce and Combine: Pour the prepared Beijing sauce into the same skillet and cook over medium-high heat for 3 to 5 minutes, stirring frequently until the sauce thickens to a glaze-like consistency.
- Toss and Serve: Return the fried beef and sautéed vegetables to the skillet and toss thoroughly in the thickened sauce to coat. Serve immediately while hot and enjoy your homemade Panda Express style Beijing Beef.
Notes
- Cutting the beef against the grain helps ensure tenderness.
- Frying in small batches prevents overcrowding and ensures crispiness.
- You can adjust the amount of crushed red pepper flakes to control the spiciness.
- Serve with steamed white rice for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet.
