Crispy beef strips stir-fried with onion and red bell peppers then tossed in a sweet and tangy sauce. You’re going to love this popular Panda Express copycat version of Beijing beef!
Copycat recipes are so easy to make and enjoy right at home! For more copycat recipes try this Olive Garden salad, my Chili’s skillet queso, or my favorite Chick-fil-A frosted lemonade.
Panda Express Beijing Beef
Panda Express is known for tasty dishes like their Beijing beef. Tender beef strips are marinated and then coated in cornstarch to help crisp the outside as they get stir-fried. Tossed with onion, red bell pepper, and a sweet tangy sauce, it’s bursting with flavors and textures!
Chinese-American dishes are a favorite in our house! They’re better than take-out and easy to make at home. If you like this Beijing beef then I have some great recipes for you to add to your weekly menu. Make this beef and broccoli, my cashew chicken, or bang bang chicken. I’m all about tasty dinner ideas!
Ingredients You Will Need
Restaurant-quality Beijing beef, but from the comfort of your own home! These are all the ingredients you’ll need to make the most perfect tender beef smothered in an amazing sauce. All measurements can be found below in the recipe card.
Marinade
- Flank Steak: Cut into strips against the grain.
- Egg: The egg helps the marinade stick to the beef.
- Soy Sauce: Feel free to use low-sodium if you prefer.
- Cornstarch: Gives the steak the crispy coating as it cooks.
Stir Fry
- Vegetable Oil: For frying. Feel free to use canola oil if you prefer.
- Red Bell Pepper: Chopped into 1-inch pieces. Any bell pepper works here!
- Yellow Onion: Diced or chopped, whichever way you prefer. Onion adds great flavor and texture.
Sauce
- Brown Sugar: Adds sweetness to the sauce.
- Rice Vinegar: This adds tang to the sauce. I love to use rice vinegar because it has a touch of sweetness.
- Tomato Paste: Helps to thicken the sauce and meld the ingredients together.
- Sweet Chili Sauce: You will love the added sweetness and flavor of sweet chili sauce in this Beijing beef recipe!
- Soy Sauce: Using low-sodium soy sauce helps to control the added salt. However, regular soy sauce or tamari will work as well. Tamari is gluten-free which is a plus!
- Hoisin Sauce: Hoisin is like a savory sweet Asian BBQ sauce. Oyster sauce works too!
- Onion and Garlic Powder: Adds great flavor and depth to the sauce.
Beijing Beef Recipe
This recipe for Beijing beef is easier than you think! Marinate the beef, mix your sauce, and then cook all of your ingredients together! You’ll have a flavorful meal ready in no time. It’s basically the BEST Beijing beef recipe! My instructions below are also so easy to follow!
- Slice the Beef: Prepare the steak by cutting it, against the grain, into ¼ inch thick strips about 2 inches long.
- Marinate the Beef: In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon of cornstarch. Add the sliced steak to the bowl and toss to coat completely. Allow the steak to marinade for 30 minutes at room temperature.
- Toss the Beef in Cornstarch: Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated beef from the marinade, and toss it in the cornstarch, coating each piece completely.
- Prepare the Sauce: In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.
- Stir-Fry the Beef: Heat the oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak into the pan then fry the beef until browned, about 2-3 minutes. Remove the beef from the pan then set it aside.
- Stir-Fry the Onion and Bell Pepper: Returning to the pan add the diced onion and chopped red bell pepper. Stir fry until the vegetables soften, about 5 minutes.
- Add the Beef Slices and Sauce: Last, add the beef back to the pan and pour the sauce mixture over the beef and vegetables. Stir fry everything together until the sauce begins to thicken, about 2-3 minutes.
- Serve: Serve the Beijing beef over rice and garnish with chopped green onions. I also love red pepper flakes on top!
Tips and Variations
This Beijing beef recipe isn’t too complicated, but here are a few extra tips and ways to change it up to make it your own. This is sure to be a new favorite dinner!
- Different Veggies: Classic Beijing beef uses onions and red bell peppers, but feel free to swap them out. Use any vegetables in this recipe you prefer or have in your fridge!
- Tips For Slicing the Beef: Slice the meat against the grain. This means cutting through the muscle fibers, making the meat more tender. Slice the meat in the opposite direction of the muscle fibers not parallel to them.
- Avoid Overcrowding the Pan: Don’t overcrowd your skillet or wok when you fry the beef. Work in batches, if needed, so each piece has enough room to crisp up and develop caramelized edges.
Storing Leftover Beijing Beef
This Beijing beef makes the best leftovers, although I doubt you’ll have any! Serve it with some convenient Minute Rice, and you have an easy, tasty lunch the next day.
- In the Refrigerator: Transfer beef and veggies to an airtight container and store for up to 4 days.
- To Reheat: When you’re ready to enjoy it, reheat it over the stove or in the microwave until warmed through.
More Delicious Beef Dinners
If you’re looking for more beef dinner ideas I have you covered! I love the versatility of beef and the many ways to use it when I cook. Here are some of our favorite beef dinners that I know your family will love as well.
Dinner
Beijing Beef
50 mins
Dinner
Slow Cooker Ragu
8 hrs 40 mins
Dinner
Enchilada Pie
1 hr 15 mins
Dinner
Szechuan Beef
55 mins
Beijing Beef
Ingredients
Marinade
- 1 pound flank steak, cut into strips
- 1 large egg
- 3 tablespoons soy sauce
- 5 tablespoons cornstarch, divided
Stir Fry
- ½ cup vegetable oil
- 1 large red bell pepper, chopped into 1 inch pieces
- ½ yellow onion, diced
Sauce
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup tomato paste
- ¼ cup sweet chili sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
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Prepare the steak by cutting it, against the grain, into ¼ inch thick strips about 2 inches long.
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In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon of cornstarch. Add the sliced steak to the bowl and toss to coat completely. Allow the steak to marinade for 30 minutes at room temperature.
-
Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated beef from the marinade, and toss it in the cornstarch, coating each piece completely.
-
In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.
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Heat the oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak into the pan then fry the beef until browned, about 2-3 minutes. Remove the beef from the pan and set it aside.
-
Returning to the pan add the diced onion and chopped red bell pepper. Stir fry until the vegetables soften, about 5 minutes.
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Add the beef back to the pan and pour the sauce mixture over the beef and vegetables. Stir fry everything together until the sauce begins to thicken, about 2-3 minutes.
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Serve the Beijing beef over rice and enjoy!
Notes
