Easy Beijing Beef Recipe: Master Panda Express at Home

Craving a delicious beijing beef that rivals the popular panda express version?

My kitchen experiments led me to create a mouthwatering dish that captures those bold, tangy flavors you absolutely love.

Crispy beef strips dance with a zesty sauce that brings serious excitement to your dinner table.

Home cooks can easily master this restaurant-style recipe with just a few simple ingredients.

Marinating the meat ensures maximum tenderness and deep flavor infusion.

Perfectly balanced between sweet and spicy, this copycat recipe will become your new go-to meal.

Preparation Instructions for Panda Express Style Beef

Step 1: Prepare Beef Marinade

Whisk egg, cornstarch, salt, and water in a large bowl.

Add steak pieces and thoroughly coat them.

Cover the bowl and let it rest in the refrigerator for half an hour.

Step 2: Create Sauce Mixture

Combine all sauce ingredients in a separate bowl.

Mix well and set aside until needed.

Step 3: Coat Steak with Cornstarch

Remove marinated steak from refrigerator.

Generously dust steak pieces with cornstarch, ensuring each piece is evenly covered.

Step 4: Fry Beef Perfectly

Heat oil in a wok over medium-high temperature.

Cook steak in multiple batches, frying until each piece turns golden brown on both sides.

Transfer cooked beef to a separate plate.

Step 5: Sauté Vegetables

Drain excess oil from the wok, leaving a small amount.

Return wok to medium heat.

• Onions
• Bell peppers
• Garlic

Sauté vegetables for 3-4 minutes until slightly tender.

Step 6: Combine and Finish Dish

Pour prepared sauce into the wok with sautéed vegetables.

Stir and bring to a gentle simmer.

Cook for a few minutes until sauce thickens.

Return fried beef to the wok, stirring to coat completely.

Remove from heat and serve immediately while hot.

Pro Tips for Beijing Beef Copycat

• Let the steak sit in the egg mixture for at least 30 minutes to ensure tender, flavorful meat that absorbs maximum flavor.
• Ensure an even, crispy exterior by thoroughly coating beef pieces in cornstarch, which helps create a golden-brown crust when frying.
• Fry steak in small batches to maintain high oil temperature, preventing soggy and greasy meat while achieving perfect crispiness.
• Simmer sauce until it slightly thickens, stirring constantly to prevent burning and create a glossy, restaurant-quality glaze.
• Sauté peppers and onions briefly to maintain their crisp texture and vibrant color, avoiding overcooking that leads to mushy vegetables.

Variations for Panda Express Beef

• Lean Protein Swap: Replace beef with chicken or turkey breast for a lighter protein option that maintains the dish's flavor profile and reduces overall fat content.
• Vegetarian Delight: Substitute beef with firm tofu or seitan, marinating and coating with the same technique to create a plant-based version that captures the original recipe's essence.
• Low-Carb Alternative: Use cauliflower rice instead of traditional rice, and replace cornstarch with almond flour for a ketogenic-friendly adaptation that keeps the sauce's rich taste.
• Gluten-Free Modification: Swap regular cornstarch with potato starch or arrowroot powder, ensuring all sauce ingredients are certified gluten-free to accommodate dietary restrictions while preserving the authentic Beijing beef experience.

Serving Suggestions for Beijing Beef Copycat

• Flavor Fusion Feast: Pair this Beijing Beef with steamed white rice for a classic restaurant-style experience that soaks up the delicious sauce perfectly.
• Veggie Companion Plate: Serve alongside stir-fried broccoli or roasted bok choy to add fresh green crunch and balance the rich beef flavors.
• Spice Level Adventure: Sprinkle some red pepper flakes or drizzle sriracha sauce on top for those who love an extra kick of heat with their meal.
• Quick Garnish Upgrade: Top with thinly sliced green onions and toasted sesame seeds to add visual appeal and a subtle nutty crunch to the dish.

Storage Advice for Beijing Beef Copycat

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Cool the Beijing beef completely before sealing to prevent moisture buildup.
• Pack cooled beef in freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 2 months. Label the container with the date to track freshness.
• Place beef in a microwave-safe dish, sprinkle few drops of water to prevent dryness. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Avoid overheating to maintain meat's tenderness.

FAQs

• What type of beef works best for this recipe?

Flank steak or sirloin are ideal cuts because they’re tender and cook quickly, absorbing the marinade and sauce perfectly.

• Can I make this dish less spicy?

Yes, simply reduce the amount of red pepper flakes in the sauce or omit them completely for a milder version.

• Is cornstarch necessary for coating the beef?

Absolutely. Cornstarch helps create a crispy exterior and prevents the beef from becoming tough during cooking, ensuring a golden and tender result.

• How can I make this recipe gluten-free?

Use gluten-free soy sauce and ensure all other sauce ingredients are certified gluten-free to adapt this recipe for those with gluten sensitivities.

Beijing Beef Panda Express Copycat Overview

• Savor Quick Flavor Explosion: This Beijing Beef recipe delivers restaurant-quality taste right in your home kitchen with minimal cooking skills required.
• Master Easy Asian Cooking: Dive into a straightforward method that transforms simple ingredients into a mouthwatering dish without complicated techniques or hard-to-find components.
• Customize Your Comfort: Adjust spice levels and vegetable mix to suit your family's preferences, making this a versatile meal that pleases everyone from kids to adults.
• Create Restaurant Magic at Home: Recreate a popular Panda Express favorite with simple steps that guarantee a delicious result, saving money and impressing dinner guests.

Ingredients for Beijing Beef Copycat

• Beef: Tender steak cut into strips for a delicious protein base.
• Cornstarch: Essential for creating a crispy coating and thickening the sauce.
• Bell Peppers: Colorful vegetable that adds crunch and sweetness to the dish.
• Onion: Provides a savory and aromatic flavor to the Beijing Beef.

• Egg: Helps tenderize the beef and creates a protective coating.
• Salt: Enhances the overall flavor of the meat.
• Water: Helps blend the marinade ingredients smoothly.

• Soy Sauce, Hoisin Sauce: Provides a rich, deep umami flavor to the dish.
• Brown Sugar, White Sugar: Adds sweetness and helps caramelize the sauce.
• Garlic: Brings a bold and intense flavor to the Beijing Beef.
• Rice Vinegar: Adds a tangy and bright note to balance the sauce.
• Sesame Oil: Introduces a nutty and authentic Asian flavor.

• Vegetable Oil: Used for frying the beef to achieve a golden brown exterior.

Beijing Beef (Panda Express Copycat) Recipe

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4.8 from 31 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Spicy Beijing Beef delivers a mouthwatering Chinese-inspired culinary adventure straight from Panda Express’s kitchen. Crispy beef strips sizzle with bold peppers and zesty sauce, promising a restaurant-quality meal you can easily recreate at home.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) flank steak, sliced into ¼” slices (against the grain)
• 1 large egg (beaten)
• 4–6 tablespoons (60–90 grams) cornstarch
• 2 teaspoon (10 grams) cornstarch

Vegetables:

• 1 red bell pepper (cut into ½” pieces)
• 1 yellow onion (cut into ½” pieces)
• 4 cloves minced garlic
• 1 ½ teaspoon red pepper flakes

Sauce and Seasonings:

• 1 cup (240 milliliters) vegetable oil
• ¼ teaspoon salt
• 1 tablespoon (15 milliliters) cold water
• ¼ cup (60 milliliters) water
• 2 tablespoons (30 grams) honey (or sugar)
• 3 tablespoons (45 grams) ketchup
• ¼ cup (60 grams) hoisin sauce
• 1 tablespoon (15 milliliters) soy sauce
• 1 teaspoon (5 milliliters) oyster sauce
• 1 ½ tablespoons (22.5 grams) sweet chili sauce
• 2 tablespoons (30 milliliters) rice wine vinegar

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Instructions

1. Prepare a silky marinade by whisking egg, cornstarch, salt, and water in a spacious mixing bowl. Thoroughly coat beef strips, ensuring complete coverage. Refrigerate for half an hour to tenderize and infuse flavors.
2. Create a vibrant sauce by combining all specified ingredients, setting aside for later use.
3. Remove marinated beef and generously dust with cornstarch, ensuring each piece is evenly and thoroughly coated. Add extra cornstarch if needed for complete coverage.
4. Heat wok to medium-high temperature with oil. Sear beef in separate batches, cooking until exterior turns golden and crispy. Extract each batch and reserve on a separate plate.
5. Discard excess oil, leaving a thin layer in the wok. Sauté onions, bell peppers, and garlic for 3-4 minutes until slightly softened and aromatic.
6. Pour prepared sauce into vegetable mixture, stirring continuously. Allow sauce to gently simmer and thicken for approximately 2-3 minutes.
7. Reintroduce crispy beef strips into the wok, tossing meticulously to ensure complete sauce coverage. Immediately remove from heat and plate while piping hot.

Notes

• Marinate the beef longer for deeper flavor infusion, ideally up to 2 hours for maximum tenderness.
• Choose lean cuts like sirloin or flank steak to ensure a tender and quick-cooking protein that absorbs marinades beautifully.
• Control oil temperature carefully to prevent burning; use a thermometer around 350-375°F for perfect golden-brown crispy beef without excessive greasiness.
• For gluten-free adaptation, swap cornstarch with potato starch and use tamari instead of soy sauce to maintain authentic flavor profile while accommodating dietary restrictions.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 488 kcal
• Sugar: 18 g
• Sodium: 760 mg
• Fat: 32 g
• Saturated Fat: 6 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 75 mg