Beijing Beef Recipe Made In 25 Minutes | Tastes Like Panda Express

A white bowl that is filled with beijing beef.

5 from 6 reviews

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!



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


  1. Season the Flank steak with salt and mix with the egg whites and cornstarch.
  2. Mix water, sugar, ketchup, Hoisin, soy, sweet chili sauce, apple cider vinegar, and crushed red pepper. Set aside.
  3. Heat a deep non-stick skillet or pot and add the canola oil, bring to 350°F (180°C).
  4. 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.
  5. Once you finish frying the meat, remove most of the oil, leaving just about 2 tbsp. in the same skillet.
  6. Add the onion and red bell pepper, and let them cook for 5 minutes.
  7. Add the garlic and cook for 2-3 more minutes.
  8. 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.


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