This delicious Panda Express Beijing beef recipe combines perfectly crispy beef, tender sautéed veggies, and a satisfying sweet chili sauce into a dish that's sure to wow just about anyone who tries it. Not to mention, these crispy beef slices are surprisingly quick and easy to make - it only 30 minutes to make 4 servings!
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The Best Beijing Beef Recipe
If you love Panda Express, you're going to love this copycat Panda Express Beijing beef recipe. It has pan-seared tender beef slices that are tossed in a sweet and spicy Beijing sauce that's almost identical to the one at PE.
And because this recipe is so easy to make, it's going to make you rethink ever waiting in line at Panda Express again! Honestly. This Panda Express beef steak is so juicy and tender, with just the most incredible flavor. There's really no reason to ever order it out again.
Oh, by the way, if you like copycat Panda Express recipes, you have to try this black pepper angus steak, honey walnut shrimp, and teriyaki chicken next. They're all really, really close takes to the ones they serve at the restaurants - just like this Panda Express Beijing beef.
Ok, so this Panda Express Beijing beef copycat recipe uses pretty simple ingredients, and I'd be surprised if you didn't have most - if not all - of them at home already.
Anyway, here's everything you'll need for this Panda Express Beijing beef copycat recipe:
- 1 pound Flank Steak, cut into thin slices
- 1 tbsp. Salt
- 2 Egg Whites
- ½ cup Corn Starch
- 1 cup Canola Oil
- ½ Yellow Onion, cut into slices
- 1 Red Bell Pepper, cut into slices
- 1 tbsp. Garlic, minced
And for the Beijing beef sauce:
- ½ cup Water
- ¼ cup Brown Sugar
- 3 tbsp. Ketchup
- ½ cup Hoisin Sauce
- 2 tbsp. Soy Sauce
- 2 tbsp. Sweet Chili Sauce
- 2 tbsp. Apple Cider Vinegar
- 1 tsp. Crushed Red Pepper Flakes
Seriously, you'll be shocked at how all these flavors come together to make this perfectly seasoned Panda Express Beijing beef. It's just so good, and you can actually use the beef to make this beef fried rice, so you'll want to check that out too!
Ingredient Substitutions and Modifications
Now, as you may have noticed, this recipe calls for flank steak, which is a great affordable, and versatile cut of beef steak. But, if you're unable to locate flank steak at your grocery store, here are some of the best substitutes that you can choose from.
By the way, if you want, you can add in more vegetables to almost make this a stir fry esque recipe. Broccoli, cauliflower, carrots, brussels sprouts, or anything else you want can easily be added.
Anyway, now that you have all your ingredients ready let's get into how to make this Beijing beef!
How To Make Beijing Beef
So, this entire Panda Express Beijing beef copycat recipe should take you about 30 minutes from start to finish. And the steps are super simple to follow too, so I know you're just going to love making this copycat recipe!
Now, let's not waste any more time and get into it!
Step 1: Season The Flank Steak
First, mix the corn starch and egg white in a medium-sized bowl until combined.
Then, add the flank steak to the bowl, top it off with salt, and mix the steak with everything in the bowl.
Step 2: Make The Beijing Beef Sauce
Next, add the water, brown sugar, ketchup, hoisin sauce, soy sauce, sweet chili sauce, apple cider vinegar, and crushed red pepper flakes in a small bowl.
Then, mix until all of the ingredients are combined and have created a sauce-like consistency, and set this aside for later.
Step 3: Fry The beef
Now, heat a deep non-stick skillet - or pot - over medium heat and add the canola oil to it.
Heat the oil to 350°F, then line a plate with paper towels, and set it aside for later (this is to drain the excess oil on the sliced beef after frying).
Once the oil is heated, fry the flank steaks until golden brown on both sides. And be sure to work in batches so the frying oil maintains the temperature.
With that said, you should only have to fry the beef slices in two batches depending on the size of the pan.
Finally, remove the fried beef from the oil and drain the excess grease on paper towels.
Step 4: Sauté The bell peppers and onion
Now, once you finish frying the beef, carefully remove most of the oil from the skillet, and leave just about 2 tablespoons in it.
Now, add the onion and red bell pepper to the skillet and let them cook for about 5 minutes. Then, add garlic to the same pan and cook for 2-3 more minutes.
Step 5: Assemble The Beijing beef
Finally, you're going to assemble your homemade Panda Express Beijing beef!
So, return the cooked beef to the skillet, add the sauce that you made earlier, and mix the stir fry together so that it's evenly coated. Continue cooking for about 5 minutes, or until the sauce thickens.
Then, serve immediately, and enjoy!
How To Store Beijing Beef
This Panda Express Beijing beef copycat recipe will make about 4 servings, so it's perfect for a family meal.
And if you have any leftovers, it really tastes delicious leftover. In fact, it might even taste better the next day.
Anyway, to store it, transfer the meal to an airtight container, and it will last in the fridge for 3-4 days.
How to Reheat Beijing Beef
If you want to reheat this meal, heat a skillet on the stovetop over medium heat.
Then, add the leftovers to it and heat for about 5 minutes or until the beef and sauce reach your desired temperature. And make sure to stir everything around frequently for even heating.
By the way, if the sauce is too thick, you can add a little water to it to thin it out.
Wrapping It All Up
Well, that's how to make Panda Express Beijin beef!
The delicious savory beef mixed with fresh peppers and onions, all brought together with a savory-sweet sauce is just so good. Not to mention, this delicious Beijing beef dish is surprisingly easy to make too. And the results speak for themselves.
Anyway, if you give this Panda Express Beijing beef recipe a try, leave a comment below and let us know how it went!
More Copycat Recipes
If you want to give some more copycat recipes from popular restaurants a try, we have a ton on the blog that are just as delicious as this Panda Express Beijing beef!
Check out some of our copycat recipes here:
- Cheesecake Factory truffle honey chicken
- KFC Nashville Tenders
- Chick-Fil-A chicken nuggets
- Texas Roadhouse chili
- Olive Garden chicken parmigiana
- Panera Bread sierra turkey sandwich
Beijing Beef Recipe Made In 25 Minutes | Tastes Like Panda Express
This delicious Beijing beef recipe combines perfectly crispy beef, tender sautéed veggies, and a satisfying sweet chili sauce into a dish that's sure to wow just about anyone who tries it. Not to mention, these crispy beef slices are surprisingly quick and easy to make - it only 30 minutes to make 4 servings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Panda Express
1 pound Flank Steak, cut in thin slices
1 tbsp. Salt
2 Egg Whites
½ cup Corn Starch
1 cup Canola Oil
½ Yellow Onion, cut into slices
1 Red Bell Pepper, cut into slices
1 tbsp. Garlic, minced
½ cup Water
¼ cup Brown Sugar
3 tbsp. Ketchup
½ cup Hoisin Sauce
2 tbsp. Soy Sauce
2 tbsp. Sweet Chili Sauce
2 tbsp. Apple Cider Vinegar
1 tsp. Crushed Red Pepper Flakes
- Season the Flank steak with salt and mix with the egg whites and cornstarch.
- Mix water, sugar, ketchup, Hoisin, soy, sweet chili sauce, apple cider vinegar, and crushed red pepper. Set aside.
- Heat a deep non-stick skillet or pot and add the canola oil, bring to 350°F (180°C).
- Fry the flank steaks on each side for a few minutes until golden brown, work in batches, so the oil maintains the temperature. Remove from the oil and drain excess grease on paper towels.
- Once you finish frying the meat, remove most of the oil, leaving just about 2 tbsp. in the same skillet.
- Add the onion and red bell pepper, and let them cook for 5 minutes.
- Add the garlic and cook for 2-3 more minutes.
- Return the meat to the skillet, add the sauce from step 2 and mix everything. Continue cooking for about 5 minutes, or until the sauce thickens.
- Serving Size: 1 serving
- Calories: 314
- Fat: 9
- Carbohydrates: 32
- Protein: 26
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