Description
This Panda Express Copycat Beijing Beef recipe recreates the popular takeout favorite at home with crispy fried beef tossed in a tangy, sweet, and spicy sauce. Thinly sliced skirt or flank steak is marinated, coated in cornstarch, and fried to golden perfection before being mixed with stir-fried bell peppers, onions, and a flavorful Beijing-style sauce. Ready in just over an hour, this dish delivers a perfect balance of textures and bold flavors reminiscent of the iconic Chinese-American restaurant classic.
Ingredients
Scale
Beef and Coating
- 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
- Marinate Beef: Cut the skirt or flank steak against the grain into thin ¼-inch slices. In a medium-sized bowl, combine the beef slices with the beaten egg and 1 teaspoon of cornstarch. Allow this mixture to marinate for 30 minutes to an hour to tenderize and coat the beef.
- Prepare Beijing Sauce: In a small bowl, whisk together the water, granulated sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set aside for later use.
- Coat Beef with Cornstarch: After marinating, add the remaining cornstarch to the beef bowl and toss well to evenly coat all slices in the cornstarch, which will create a crisp crust when fried.
- Fry the Beef: Heat the vegetable oil in a medium-sized skillet over medium-high heat until hot. Fry the beef in small batches for 2 to 3 minutes per batch or until golden brown and crispy. Transfer the fried beef to a paper towel-lined plate to drain excess oil and cover to keep warm.
- Cook Vegetables: In a separate large skillet, heat 2 tablespoons of the oil left from frying the beef over medium-high heat. Add sliced onions and red bell pepper pieces, cooking for 2 to 3 minutes until they start to caramelize on the edges. Add the minced garlic and cook for another few seconds until fragrant. Remove the vegetables and set aside with the beef.
- Thicken Sauce and Combine: Pour the prepared Beijing sauce into the same skillet used for vegetables. Cook over medium-high heat, stirring occasionally, until the sauce thickens, about 3 to 5 minutes. Return the fried beef and cooked vegetables to the skillet and toss well to coat everything evenly with the sauce.
- Serve: Serve the Beijing Beef immediately while hot for best texture and flavor. Enjoy with steamed rice or your favorite side dish.
Notes
- For best results, slice the beef thinly and against the grain to ensure tenderness.
- Do not overcrowd the pan while frying the beef to maintain crispiness.
- Use the oil left over from frying to cook the vegetables to add extra flavor.
- Adjust the crushed red pepper flakes for desired spice level.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
