Description
This Panda Express Copycat Beijing Beef recipe features crispy, tender strips of marinated flank steak fried to golden perfection and tossed in a tangy, sweet, and slightly spicy Beijing-style sauce with sautéed bell peppers and onions. Perfect for recreating the beloved takeout classic at home with bold flavors and a satisfying crunch.
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 Marinade: Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, combine the sliced beef, beaten egg, and 1 teaspoon of cornstarch. Allow the mixture to marinate for 30 minutes to 1 hour to tenderize the meat and help the coating adhere.
- Make the Beijing Sauce: While the beef marinates, whisk together water, granulated sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar in a small bowl until fully combined. Set this sauce mixture aside.
- Coat the Beef: After marination, add the remaining cornstarch to the beef bowl. Toss thoroughly to coat each piece evenly which will give the beef a crispy texture when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat until hot. Fry the beef in small batches, cooking each batch for 2 to 3 minutes or until the slices turn golden-brown and crispy. Remove fried beef and place on a paper towel-lined plate to absorb excess oil. Keep covered to maintain warmth while frying remaining beef.
- Sauté the Vegetables: Heat a separate large skillet over medium-high heat and add 2 tablespoons of the oil used for frying the beef. Add sliced onion and red bell pepper, cooking for 2 to 3 minutes until they start to caramelize slightly on the edges. Add minced garlic and cook for an additional few seconds until fragrant. Remove vegetables and set aside with the fried beef.
- Cook the Sauce: Using the same skillet, add the prepared Beijing sauce and cook on medium-high heat for 3 to 5 minutes until the sauce thickens and becomes glossy.
- Combine and Serve: Add the fried beef and sautéed vegetables back into the skillet with the thickened sauce. Toss everything together to evenly coat the beef and veggies with the sauce. Serve immediately for the best flavor and texture.
Notes
- Marinating the beef with egg and cornstarch helps achieve a tender, crispy coating when fried.
- Be sure to fry the beef in small batches to avoid overcrowding the pan, which can reduce crispiness.
- Use medium-high heat to get the perfect sear on the beef without burning the coating.
- If you prefer less spice, reduce or omit the crushed red pepper flakes and sweet chili sauce.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh for maximum crispiness.
