Description
This Panda Express Copycat Beijing Beef recipe recreates the iconic sweet and tangy Chinese-American dish at home. Thinly sliced flank steak is marinated, coated in cornstarch, and fried until golden and crispy. It’s tossed with sautéed onions and red bell peppers and coated in a flavorful, thickened sauce made with hoisin, ketchup, soy sauce, and a hint of spicy chili. Ready in just over an hour, this stir-fried beef dish makes a delicious takeout-style meal that’s perfect for family dinners.
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 the Beef: Cut the flank steak against the grain into thin ¼ inch slices. In a medium bowl, combine the sliced beef with the beaten egg and 1 teaspoon of cornstarch. Let it marinate for 30 minutes to an hour to tenderize and help the coating adhere.
- Mix the Beijing Sauce: Whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl. Set aside.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef and toss well to evenly coat the slices for a crispy texture during frying.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. Once hot, fry the beef in small batches for 2 to 3 minutes until golden brown and crispy. Drain each batch on paper towels and cover to keep warm as you finish frying all pieces.
- Sauté the Vegetables: Heat a separate large skillet over medium-high heat and add two tablespoons of the oil used for frying the beef. Add sliced onions and red bell peppers, cooking 2 to 3 minutes until they begin to caramelize on the edges. Add minced garlic and cook a few more seconds until fragrant. Remove the vegetables and set aside with the fried beef.
- Cook the Sauce and Combine: In the same skillet, pour in the prepared Beijing Sauce and cook over medium-high heat for 3 to 5 minutes, stirring frequently until the sauce thickens.
- Finish the Dish: Add the fried beef and sautéed vegetables back into the skillet with the thickened sauce. Toss well to coat everything evenly. Serve immediately and enjoy your homemade Beijing Beef.
Notes
- Be sure to slice the beef thinly against the grain to keep it tender.
- Marinating helps the coating stick and the beef stay juicy.
- Frying the beef in small batches ensures even crispiness without crowding the pan.
- Use medium-high heat for quick cooking and to avoid sogginess.
- The sauce can be adjusted to taste: add more chili flakes for heat or sugar for sweetness.
- Serve with steamed rice or noodles for a complete meal.
